Pepper Jelly

This pepper jelly is closer to a pepper marmalade than a smooth jelly. The peppers get sliced thin on a mandoline rather than pureed, so you end up with beautiful translucent slices suspended throughout the set jelly. Using a mix of red and yellow bell peppers gives it gorgeous color, or go all green for a more classic look.

The banana peppers add mild heat that you feel at the back of your throat but won’t set your mouth on fire. Paired with sweet bell peppers, the result is a jelly that’s sweet first, tangy from the cider vinegar second, and gently warm last. It’s the kind of condiment that makes a block of cream cheese and a sleeve of crackers into a real appetizer.

That 30-minute rest after the first simmer is doing important work. It gives the sugar syrup time to cool slightly and thicken, which helps the pepper slices stay suspended throughout the jelly instead of floating to the top or sinking to the bottom.

Pro Tips

• Stir constantly during the first 10-minute simmer to dissolve all the sugar. Undissolved sugar crystals prevent the jelly from setting cleanly.
• Test the set by spooning some onto a cold plate. It should sheet off the spoon in a ribbon, not drip in drops.
• Use a non-metal spoon for stirring after adding the pectin. Metal can interfere with the setting process.
• Freezer containers work great for storage if you don’t want to deal with proper canning and water baths.

Variations

• Add a seeded jalapeno or habanero for a spicier version with real kick.
• Use red wine vinegar instead of apple cider vinegar for a deeper, more complex tang.
• Stir in a tablespoon of fresh herbs like rosemary or thyme after removing from heat.