Sweet, spicy and tangy all at the same time- if you have been looking for a versatile condiment that teams up with your crackers, sandwiches and everything else, you need to give this recipe a shot!
The sweet and spicy pepper jelly takes just minutes to prep and put together, and is an absolute must to have in your refrigerator- give it a try and you'll know why!
What's best is the fact that you can actually tweak the recipe and play around with the ingredients based on your personal taste preference.
What's So Great About the Recipe?
I'm all for make-ahead meals and sides, and that's exactly what made me fall in love with this recipe.
All I needed was a few minutes of kitchen time to prepare a big batch, and I could pop everything in the refrigerator to have a nice supply ready whenever I felt the need to add some extra flavor to my culinary creations.
- Red peppers
- Jalapeno peppers
- White vinegar
- White pepper
- Liquid pectin
See recipe card for quantities.
How to Make the Sweet and Spicy Pepper Jelly
Pulse the jalapeños and peppers together in a food processor or blender. Chop until fine.
In a pan, add the jalapeños and peppers along with the sugar, vinegar, pepper and salt.
Bring this to a boil and let it simmer on medium heat for around 10 minutes.
Eventually bring this to a full boil over high heat, stirring constantly.
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
- If you don't have white vinegar, you can use apple cider vinegar. It'll actually lend the sweet and spicy pepper jelly an extra touch of flavor and deliciousness.
- Don't have Serrano peppers but still want the jelly to have some spiciness? You can use Habanero peppers.
Based on your personal taste preference, you can change the kind of chilies you're using for this recipe.
- If you're not too keen on the spiciness, you can use red bell peppers into the mix.
- If you love the heat, you can use more of Serrano peppers and even add some red pepper flakes.
And if you're a big fan of spicy food, you might also want to check out my popular crunchy chili crisp recipe. It is so versatile and so damn delicious, you can pair it with almost anything.
Once the jelly has cooled down, you can transfer it to a glass jar or an airtight container and refrigerate it. It should stay good in there for weeks, if not months.
Just remember to use a clean spoon to remove it, and close the lid once you're done.
I like to use my all time favorite meal prep containers for this and most other condiments and sides that I make.
Tips & Tricks to Nail the Recipe
- You can also play around with the ingredients that go into the jelly. Canned (or fresh) pineapples can be a fun addition to the jelly mix. They'll lend it a nice fruity and summery flavor and balance out the fiery taste naturally.
- If you don't have pineapples, you can also use berries like strawberries and/or raspberries instead.
- Mangoes are another excellent choice, and if you are able to find them in season, chop them up and add them into the mix.
Serving Ideas & Suggestions
This sweet and spicy pepper jelly can be teamed up with crackers or some bagels and served as an appetizer. You can also use it as a relish or a spread for your sandwiches and wraps when you're craving for some extra flavor.
You can also spoon the jelly over your butter boards and cheese boards to bump up their flavors.
This recipe relies on the classic ingredients to make the jelly. You can, however, add in some garlic powder if you want to bring an extra depth of flavor. A dash of fish sauce can also work wonders, and can take the flavors of the jelly to the next level.
Pectin is crucial for the recipe. It is what helps the jelly thicken and gets it to that spreadable texture you're looking for. However, if you don't have it and are looking for an alternative, you can add a bit of cornstarch into the mix and let it simmer for a minute or two until the mixture thickens.
Alternatively, you can soak a couple of gelatin sheets in water and add them into the jelly towards the end while it is still hot, but not scalding hot.
While the mixture is simmering away, you may have noticed it foaming. You can skim off the foam as required, or add a bit of butter to the mixture to reduce the foaming.
Looking for other recipes like this? Try these:
Sweet and Spicy Pepper Jelly
- 5-7 red peppers
- 5-7 jalapeno peppers
- 3 cups sugar
- ½ cup white vinegar
- 1 teaspoon white pepper
- 6 oz liquid pectin
- Pulse the jalapeños and peppers together in a food processor or blender. Chop until fine.
- In a pan, add the jalapeños and peppers along with the sugar, vinegar, pepper and salt.
- Bring this to a boil and let it simmer on medium heat for around 10 minutes.
- Eventually bring this to a full boil over high heat, stirring constantly.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove