Strawberry pepper jelly is a unique sweet and spicy preserve made from strawberries and hot peppers. It has a delicious blend of fruity flavor from the berries together with a feisty pepper zip. The sweet and heat mix yields a versatile condiment.
This special jelly can be enjoyed in many ways. I like spreading it on toast or crackers for a tangy snack. It also makes a great glaze for meats, imparting flavor with each bite. Another tasty idea is dolloping it over cheese platters, where its contrasting flavors truly shine.
Strawberry Pepper Jelly Ingredients
Sugar
- Sugar adds sweetness and also helps with food preservation.
Strawberry Juice
- This provides the delightful fruity essence of strawberries that balances the heat from peppers.
Pectin
- Pectin acts as a gelling agent, allowing the jelly to set neatly and hold its shape.
Peppers
- Green bell peppers, jalapeños, Thai peppers, cayenne, and habaneros contribute varying levels of heat and flavor layers.
Ingredients
- 8 cups of sugar
- 2 cups of strawberry juice
- 1 cup of pectin (dextrose, pectin, and fumaric acid)
- 1 cup of diced green bell pepper
- 1 cup of diced jalapeno pepper
- 1 cup of diced thai pepper
- 1 cup of diced cayenne pepper
- 1 cup of diced habanero pepper
How I Made Strawberry Pepper Jelly
First, I gathered all the necessary ingredients which included sugar, strawberry juice, pectin, green bell peppers, jalapeños, and apple cider vinegar.
Then in a large saucepan, I mixed the sugar, strawberry juice, pectin and vinegar. I brought it to a full boil over high heat while stirring continuously.
While waiting for it to boil, I prepped the peppers by washing and removing stems and seeds. Then I finely chopped them all.
Once the mixture was boiling, I turned the heat down to medium. Slowly, I mixed in the chopped peppers and stirred regularly to distribute them evenly.
I let it cook for about 10-15 minutes, stirring often, until it reached the proper thick consistency.
Then I ladled the hot jelly into sterilized jars, leaving headspace. I sealed the lids tightly and processed them in boiling water for 10 minutes.
After letting the jars cool completely, I stored strawberry pepper jelly in a dark cupboard. Now I look forward to enjoying the unique combination of flavors in my jelly!