Bless Her Heart

Pepper jelly is a Southern staple that is perfect for adding to holiday charcuterie boards and giving as gifts.

The following recipe makes a dozen 4-ounce container.

If you make it now, you might even have enough for each of the upcoming 12 Days of Christmas…or to give to a dozen people on your “chosen frozen” list.

Peppers: Pepper jelly typically is a combination of bell peppers and jalapeño peppers. For a more colorful jelly, use both green and red bell peppers. Remember that the more seeds and veins you leave on your peppers, the hotter your jelly will end up being.

Pectin: One package of liquid or powdered pectin is enough to process all six 8-ounce jars.

Sugar: Sugar not only adds sweetness to the pepper jelly. It also helps the pectin set up. Make sure that you only use “real” sugar. Sugar substitutes – like Splenda or Equal – will not set up properly.

Vinegar: One cup of white or apple cider vinegar gives the pepper jelly a longer shelf life.

Other ingredients: This recipe for pepper jelly also calls for lime juice and salt.

• 2½C finely chopped bell peppers (about 6 peppers)
• ¼C finely chopped and seeded jalapeño (about 10 peppers)
• 1.75oz package powdered pectin
• 5C sugar
• 1C white or apple cider vinegar
• ¼C lime juice
• 1tsp salt

Make the Jelly

—Dice the peppers: Remove the seeds from the bell pepper. Chop into small pieces.

—Drain the peppers: Spread the diced peppers onto paper towels. Squeeze out any  excess liquid. This helps ensure that the jelly sets up properly.

—Cook the peppers: Place the chopped bell peppers and jalapeño in a large saucepan over high heat.

—Finish bringing mixture together: Add the sugar, vinegar, lime juice and salt. Bring to a rolling boil. Let the mixture boil for 10min. Remove from heat.

—Add pectin: Slowly stir the pectin into the mixture. Boil for another minute.

—Let mixture cool: Remove from heat. Let cool for 5 minutes. Stir to evenly distribute the pepper pieces.

—Ladle into jars: Quickly ladle the mixture quickly into sterilized glass jars, filling to within ¼” of the tops. Wipe the rims of the jars clean. Cover with flat lids. Screw rings on tightly.

—Let cool: Flip the containers upside down. Let cool 30 minutes. This helps keep the pepper pieces from floating to the top of the jar.

—Let cool some more: Flip the jars right side up. Let cool at room temperature for 24 hours.

—To serve: Honestly, the best way to serve pepper jelly is simply poured over a block of cream cheese alongside crackers. 

—To refrigerate: Let the mixture cool at room temp for 24 hours. Store in fridge for up to 10 days.

—To freeze: Pour jelly into freezer-safe containers. Freeze for up to four months.

—To can: Place jars into a water or steam bath canner. Make sure that the water cover the jars completely. Bring the water to a boil. Process 10min. Pull hot jars out. Let the mixture cool at room temp for 24 hours. Store in a cool dry place for up to 10 months.