Homemade Pepper Jelly
Spicy and sweet homemade pepper jelly is quick, easy, and with very little sugar, it's perfect for the holidays.
Ingredients
- ½ cup peach or apricot jam*
- 5 dried apricots for a little texture
- 4 Peppadew peppers**
- 1 jalapeño; seeded or a habanero if you want a little extra heat
- 1 shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon sherry vinegar I like a very aged variety
- pinch of sea salt
Instructions
- In a food processor or blender*** add the jam, Peppadews, jalapeño, shallots, mustard and sherry vinegar.
- Pulse until you reach a fairly uniform consistency with some chunks of pepper and apricot.
- Taste. Add sugar and salt to taste if necessary.
Notes
*of course I used my homemade from Peach Jam with Jack Crane. We made low sugar jam, so I added a little sugar to this recipe, to taste.
** hot and sweet peppers of any variety will do as long as they’re preserved. If you need to use fresh cherry peppers instead, you’ll need to up the vinegar amount to get the right acid balance
*** this is a great recipe to make following Cranberry Relish. No need to clean out the bowl, the little bit of cranberry and orange will do nothing but add to the flavor of your pepper jelly. And this is one less dish to wash at a busy dish washing time of year. Adapted from Grace Parsi for Food and Wine
** hot and sweet peppers of any variety will do as long as they’re preserved. If you need to use fresh cherry peppers instead, you’ll need to up the vinegar amount to get the right acid balance
*** this is a great recipe to make following Cranberry Relish. No need to clean out the bowl, the little bit of cranberry and orange will do nothing but add to the flavor of your pepper jelly. And this is one less dish to wash at a busy dish washing time of year. Adapted from Grace Parsi for Food and Wine