Why do you put vinegar in pepper jelly?

The vinegar does a couple of functions in this jelly recipe. First, peppers area low in acid and acid is needed to react with the pectin and sugar to help the jelly set. Without the vinegar, your jelly won’t set up as firm. Second, the acid in the vinegar makes the jelly safe when it is canned and kept for a long time.

What is hot pepper jelly good for?

Hot Pepper Jelly makes an excellent glaze for pork tenderloin, grilled pork chops and ham. Glaze pork chops while grilling, baste a ham with hot pepper jelly while cooking or serve warm as a sauce on the side.

How long is hot pepper jelly good for?

How long is the Shelf Life? Stored pepper jelly in a cool, dark space such as a pantry will have an 18 month to 2 year shelf life. Once your pepper jelly is opened, it should last 6 months to a year in the refrigerator.

Can I use white vinegar instead of apple cider vinegar in pepper jelly?

Directions for Making Pepper Jelly / Jalapeno Jelly 2 cups of 5% apple cider vinegar (if you don’t have any, use plain white 5% vinegar). OR, you may use an equivalent amount of lemon juice, instead.

Can I freeze pepper jelly?

Red & Green Freezer Jalapeno Pepper Jelly can be stored in the freezer up to 1 year according to the National Center for Home Food Preservation. It can be stored in the fridge for 1 month at 40 ℉ or below.

What can I do with hot peppers?

Thus, this section is dedicated to exploring what you can do with your hot peppers!

1. Pickled chilies. One of the first thing I like to do with hot peppers is to pickle them!
2. Dry your peppers.
3. Chili powder.
4. Freeze your chili fruits.
5. Make a hot sauce!
6. Create a chili jam.
7. Fresh salsa.
8. Cooked salsa.

What do you eat pepper jelly with?

31 Ways to Eat Pepper Jelly

• Glaze on vegetables.
• Glaze on meats such as ham and pork chops.
• Glaze on chicken wings.
• Glaze on fish such as salmon, shark steaks and swordfish.
• Topping for cheese and crackers including goat cheese, smoked cheddar and brie as an appetizer.
• Mix pepper jelly with cream cheese for a dip.

What is the shelf life of homemade pepper jelly?

What is this? An unopened jar of homemade jam or jelly made with sugar and canned in a hot water bath will usually maintain maximum quality if stored properly for about two years. Once the jar has been opened, homemade jams and jellies can be kept in the refrigerator for one to three months.

Why is red pepper jelly not refrigerated?

Our Red Pepper Jelly should not be preserved. Because of our process and recipes they are shelf stable even after opening. If you refrigerate them, you run the risk of the product crystallizing and turning hard. Our Pepper Jellies are best served and held at room temp.

What cheese goes well with pepper jelly?

Our Favorite Cheese & Hot Pepper Jelly Pairings

• Gouda and Peach Habanero.
• Manchego and Ja-Ha.
• Bleu Cheese and Mango Ginger Habanero.
• Aged Cheddar and Jalapeño Garlic Lime.
• Brie (Double Cream) and Peach Habanero or Mango Ginger Habanero.

How do you make hot pepper jelly?

Directions Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. Serve with cream cheese on crackers.

What can I make with pepper jelly?

Jambalaya made with pepper jelly. Sweet red bell peppers are often used to make pepper jelly. Green peppers, also known as bell peppers, are available at most grocery stores. A jalapeno pepper, which can be used to make pepper jelly.

What can I do with hot pepper jelly?

Directions Chop peppers finely (It’s faster to use a food blender to do this.) In a large saucepan, combine sugar, red or green peppers and vinegar. Stir and bring to a full rolling boil. Boil over medium-high heat for 15 minutes, skimming off foam. Remove from heat; blend in pectin and stir for 2 minutes. Pour into sterilized jars.

What are the ingredients in pepper jelly?

{{model.addEditText}} Print In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Stir in liquid pectin , and continue to boil for 3 more minutes, stirring constantly. Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top.