Apple Hot Pepper Jelly
Sweet and spicy apple pepper jelly is irresistible with cream cheese and crackers, and makes a thoughtful host gift, too!
Servings: 4 cups
Equipment
- medium non-reactive saucepan like stainless steel or glass.
Ingredients
- 4 cups apple cider or apple juice
- 2 cups sugar*
- 1.75 ounce box of low or no sugar pectin, buy it here
- 2 Tbsp apple cider vinegar
- 1 tsp butter
- 2 Tbsp red pepper flakes
Instructions
- Have all your ingredients measured and ready to go at the stove. Mix the pectin powder with 1/4 cup of the sugar and set aside.
- Put the cider or apple juice along with the chile flakes, vinegar, and dab of butter into a medium non-reactive stainless steel saucepan. Stir well and bring to a simmer, stirring often.
- Stir in the pectin powder mixture and bring to a full rolling boil, stirring almost constantly. A full rolling boil is a boil that you can't stir down.
- Add the rest of the sugar and bring the pot back to a full rolling boil, stirring almost constantly. Once you've got that boil, set a timer and let boil for 1 minute, stirring if necessary to make sure it doesn't boil over.
- Ladle the hot jelly into clean jars. Let cool, uncapped, at room temperature. Stir the jars with a chopstick occasionally during the cooling process to distribute the chile flakes, which will tend to rise to the top at first.
- When fully cooled, cap and refrigerate the jars. The jelly will take up to 24 hours in the fridge to fully gel.
- 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.
Notes
*Sugar is essential for the jelly to set properly. According to my testing this is the least amount you can use in this recipe. Do not reduce the sugar in this recipe since that can result in a set failure.
Nutrition
Serving: 1 Tbsp · Calories: 35 kcal · Carbohydrates: 9 g · Protein: 0.1 g · Fat: 0.1 g · Saturated Fat: 0.05 g · Polyunsaturated Fat: 0.03 g · Monounsaturated Fat: 0.03 g · Trans Fat: 0.003 g · Cholesterol: 0.2 mg · Sodium: 7 mg · Potassium: 21 mg · Fiber: 0.2 g · Sugar: 8 g · Vitamin A: 76 IU · Vitamin C: 0.1 mg · Calcium: 2 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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