Apple Hot Pepper Jelly

Most of us are familiar with the joys of hot pepper jelly. You’ve probably had the bright red or neon green version somewhere along the line. Maybe you’re a hot pepper aficionado like me, and you’ve tried all sorts of varieties. Apple hot pepper jelly is my new favorite for fall. Use apple juice or fresh pressed fall cider from the apple orchard ~ the result will be a bright new addition to your appetizer hour. It simply makes the best companion to cheese and crackers ever. And if you’re looking for a host gift to bring to friends, you can’t do better than a little jar of golden apple hot pepper jelly ~ it takes just minutes to make!

related: Homemade Apple Cider

how I make cider hot pepper jelly

If you can boil water you can make apple hot pepper jelly. First gather the ingredients:

• unsweetened apple cider or apple juice
  • either one will work, and they are very similar products. Apple juice is a clear, filtered apple beverage often sweetened and pasteurized, while apple cider is typically unfiltered, unpasteurized, and has a more robust, tangy flavor with sediment from the apple pulp.
• red pepper chile flakes
  • I like the convenience of pepper flakes in this recipe, but you could also use fresh hot peppers like jalapeños ~ just mince them. Want it spicier? Use habaneros!
• sugar
  • sugar is essential for the jelly to set up properly, and I’ve tested this recipe with the least amount of sugar possible. Remember the added sweetness is part of the flavor profile of this sweet/spicy/tangy jelly.
• cider vinegar
  • the vinegar adds the all important tang to the flavor, it’s a small amount, but vital!
• powdered pectin
  • use Sure-Jell in the pink box (for low or no sugar recipes.) This will result in the best set for your jelly.
  • 
• butter
  • a dab of butter helps keep the jelly from boiling over during cooking. You may have used this technique when boiling pasta.

related: Mulled Cider Jelly

hot pepper jelly 3-step process

1. Bring cider or apple juice to a simmer with the chile flakes, vinegar, and dab of butter.
2. Stir in the pectin powder mixed with a small amount of the sugar and bring to a full rolling boil.*
3. Add the rest of the sugar and bring the pot back to a full rolling boil. Once you’ve got that boil, set a timer and let boil for 1 minute, stirring to make sure it doesn’t boil over.

That’s it! Your jelly is ready to ladle into clean jars. Let it cool before capping and refrigerating. The jelly will take up to 24 hours in the fridge to fully gel.

*what is a rolling boil

A rolling boil is a full boil that doesn’t stop bubbling when stirred. For most pectin-based jelly recipes, the mixture must reach a full, rolling boil to ensure that the pectin is fully activated and the jelly will set properly as it cools. So watch for that full rolling boil!

which cheeses go best with apple hot pepper jelly?

The best cheeses to pair with hot pepper jelly are ones that balance the sweet heat of the jelly with either creaminess or sharpness.

Cream cheese: this is the gold standard ~ its mild, creamy texture complements the spicy-sweet jelly perfectly.

Goat cheese: similar to cream cheese but with a more interesting, tangy flavor, soft goat cheese is another great choice.

Brie or Camembert: rich, buttery flavors make a decadent combo with cider hot pepper jelly.

Sharp Cheddar: the bold, sharp flavor of aged cheddar stands up to the strong flavors of the jelly ~ apple and cheddar is a classic pairing.

Gouda: a creamy, slightly sweet Gouda pairs beautifully with the jelly.

Havarti: a mild, buttery cheese that allows the jelly’s sweet and spicy notes to take center stage.

the science behind apple hot pepper jelly obsession

Ever wonder why the combination of soft cream cheese and sweet hot pepper jelly seems to irresistible? There’s hard science behind this!

The pairing of cream cheese and hot pepper jelly is so irresistible because it combines fat and sugar, which triggers the release of dopamine (the pleasure chemical) in our brains. The contrast between the cool, creamy cheese and the sweet, spicy jelly creates an intense sensory experience that excites our taste buds. The hot capsaicin oil in the jelly also stimulates endorphin release, adding to the pleasure. This combination of flavors and textures satisfies multiple senses and triggers the brain’s reward system ~ and that’s why it’s hard to stop once you start. Not bad for a little jar of jelly, huh?

storing your apple hot pepper jelly

This recipe is not formulated for canning, but you can keep it in the refrigerator for up to a month, and freeze for up to 6 months. I like to store it in small jars so I can just grab one when I want to serve with cheese and crackers. Serve it chilled for best flavor.

you can never have too much hot pepper jelly!

• Rosé Wine Hot Pepper Jelly: an adult hot pepper jelly with a gorgeous blush color.
• Extra Hot Pepper Jelly: for those who like it really hot!
• Easy Hot Pepper Jelly Recipe: a vinegar forward recipe.
• My Favorite Hot Pepper Jelly Recipes: if you don’t know where to start, start here!
• Hot Pepper Cranberry Jam: the way we do it during the holidays ~ with cheese and crackers, alongside the turkey and ham, and definitely on the day after sandwich!
• Sweet Hot Red Pepper Jam: this gorgeous jam lights up any cheese plate.
• Pineapple Habanero Jam ~ just 3 ingredients!: sweet pineapple is the perfect companion for fiery habaneros.
• Habanero Nectarine Jam: another cheese plate hero, this is a personal favorite of mine.