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.
Ingredients and Notes
8 cups of sugar: Use granulated white sugar for the best results. Avoid substitutes like honey or brown sugar as they can alter the jelly’s set.
2 cups of strawberry juice Fresh strawberry juice works best. To make it, blend strawberries and strain them through a fine mesh sieve or cheesecloth to remove the pulp.
1 cup of pectin (dextrose, pectin, and fumaric acid) : Liquid or powdered pectin can be used, but make sure to follow the package instructions. Using the correct amount is critical.
1 cup of diced green bell pepper : Dice the peppers finely to ensure even distribution in the jelly.
1 cup of diced jalapeño pepper : Adjust the amount of jalapeños based on your spice preference.
1 cup of diced Thai pepper : Wear gloves when handling these peppers to avoid irritation.
1 cup of diced cayenne pepper : Use fresh cayenne peppers for a vibrant flavor, but dried peppers can work as a substitute.
1 cup of diced habanero pepper : De-seed and devein for less heat if desired, but the seeds contribute to the spiciness.
How to Make Strawberry Pepper Jelly
Prepare the Ingredients Begin by washing the peppers thoroughly. Remove the stems, seeds, and membranes (if desired, for less heat). Dice all the peppers finely to ensure they’re evenly distributed in the jelly.Prepare the strawberry juice by blending fresh strawberries and straining the liquid.
Cook the Base In a large saucepan, combine the sugar, strawberry juice, pectin, and a splash of apple cider vinegar (optional for acidity). Bring the mixture to a rolling boil over high heat, stirring constantly to prevent burning.
Pro Tip: Use a wide, heavy-bottomed pot to prevent the mixture from boiling over.
Add the Peppers Once the sugar mixture is boiling, reduce the heat to medium. Gradually add the diced peppers, stirring regularly to ensure even distribution.
Simmer and Check Consistency Let the mixture simmer for 10–15 minutes, stirring frequently. Test the consistency by placing a small amount on a chilled plate—if it gels and holds its shape, it’s ready.
Pro Tip: Don’t overcook, as it can affect the texture and flavor. If the jelly isn’t setting, add a bit more pectin.
Jar the Jelly Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal the jars with lids, and process them in a boiling water bath for 10 minutes to ensure a proper seal.
Pro Tip: Sterilize jars by boiling them for 10 minutes or running them through a dishwasher cycle. This step is crucial for food safety.
Cool and Store Allow the jars to cool completely on a countertop before storing them. Check the seals by pressing down on the lid—if it doesn’t pop back, it’s sealed correctly.
Pro Tips for Success
Wearing gloves when handling hot peppers Capsaicin in peppers can irritate your skin and eyes. Gloves protect you and make cleanup easier.
Use fresh ingredients for the best flavor. Fresh peppers and strawberry juice enhance the taste and aroma of the jelly. Avoid pre-cut or frozen ingredients.
Don’t skip the boiling water bath This step ensures the jelly is shelf-stable and prevents bacterial growth. It’s essential for long-term storage.
Adjust the heat to your liking You can modify the ratio of mild to hot peppers based on your spice tolerance. Always taste as you go!
Use a candy thermometer For precise results, use a candy thermometer to check that the jelly reaches the correct temperature (around 220°F/104°C).
Storage Instructions
Sealed Jars: Store in a cool, dark pantry for up to 1 year.
Opened Jars: Refrigerate and consume within 3–4 weeks for optimal freshness.
Tip: Label jars with the date for easy tracking.
What to Eat with Strawberry Pepper Jelly
Cheese Pairings: Spread it over cream cheese, brie, or goat cheese and serve with crackers.
Sandwiches: Use as a spread in grilled cheese sandwiches or on turkey wraps for a sweet-spicy kick.
Glaze for Meats: Brush it over pork chops, chicken, or salmon for a flavorful glaze.
Breakfast: Add a dollop to biscuits, pancakes, or waffles.
Snacks: Pair with pretzels, tortilla chips, or vegetable sticks for a unique dipping sauce.
More Recipes
Strawberry Pepper Jelly
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
Instructions
- 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!