strawberry pepper jelly recipe
The Best strawberry pepper jelly recipe
I have been making this strawberry pepper jelly recipe for years, and it is one of those things that just works for everything. My kids love it on toast in the morning, and I love it as a glaze for chicken or pork. It is sweet from the strawberries but has a little kick from the peppers, so it is not boring at all. Plus, it uses fresh strawberries when they are in season, so you get all that good vitamin C and antioxidants.
It is a great way to use up extra berries from the farmers market. This jelly is perfect for summer gatherings because it is so versatile. You can serve it with cream cheese and crackers for an easy appetizer, or use it to glaze grilled meats. My family always asks for it at our Fourth of July barbecue.
It is also a nice gift to give in little jars. The combination of sweet and spicy is something everyone seems to like, even my picky eaters. The key to making this jelly is to cook it just right. You need to bring the mixture to a full rolling boil that you cannot stir down, and then let it boil for exactly one minute.
That is what sets the pectin and makes it jelly instead of syrup. I use liquid pectin because it is easier, but you can use powdered too. Just follow the timing on the package. Also, wear gloves when handling the hot peppers because the oils can burn your skin.
Another thing I learned is to use ripe but firm strawberries. Overripe ones can make the jelly too soft. You want them to be bright red and sweet. I chop them up small so they cook down evenly.
The peppers I use are usually jalapenos or serranos, depending on how much heat I want. For a milder jelly, I remove the seeds and membranes. For more heat, I leave some in. This recipe is forgiving, so you can adjust it to your taste.
Strawberry Pepper Jelly
This sweet and spicy jelly is perfect for spreading on toast, serving with cheese, or glazing meat. Made with fresh strawberries and peppers, it is a versatile condiment that adds a kick to any dish.
🥘Ingredients
For the Jelly
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Strawberry Pepper Jelly Works
I always keep a few jars of this strawberry pepper jelly in my pantry because it is so handy. It stores well in a cool, dark place for up to a year, so I can make a big batch when strawberries are in season and enjoy it all year.
Once opened, just keep it in the fridge and it stays good for weeks. When I want to serve it, I usually take it out of the fridge about 30 minutes ahead so it softens a bit.
It is perfect for family gatherings because everyone can use it their own way. My husband likes it on a cheese plate, and my kids love it on pancakes.
It also makes a great gift for neighbors or teachers. This recipe is always a good idea because it is simple to make and brings a little something special to any meal.
❓ Frequently Asked Questions About Strawberry Pepper Jelly
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but thaw them first and drain off any extra liquid. Frozen berries are often softer, so they crush more easily. Just make sure to measure the crushed berries after draining.
2. How long does strawberry pepper jelly last?
If processed in a water bath canner, sealed jars will keep for up to a year in a cool, dark place. Once opened, store the jelly in the refrigerator and use it within three weeks. You can also freeze the jelly for up to six months.
3. Can I reduce the sugar in this recipe?
This recipe uses a lot of sugar because it is needed for the pectin to set properly. If you reduce the sugar, the jelly may not set and could be runny. You can try using a low-sugar pectin, but follow the instructions on that package for the correct sugar amount.
4. What can I serve with strawberry pepper jelly?
This jelly is very versatile. Serve it over cream cheese with crackers for an appetizer, use it as a glaze for grilled chicken or pork, or spread it on toast or biscuits. It also works well as a dipping sauce for egg rolls or spring rolls.
5. Why did my jelly not set?
If your jelly did not set, it might be because you did not boil it long enough or the fruit was too ripe. Make sure to bring the mixture to a full rolling boil that you cannot stir down, and boil for exactly one minute after adding the pectin. Overripe strawberries have less natural pectin, so use firm, ripe berries.