This Trader Joe’s Pepper Jelly Recipe is a sweet and spicy and zesty recipe, which is made with fresh chili peppers and apple cider vinegar. It’s a classic, foolproof recipe for canning, ready in about 25 minutes before the setting and canning process.
Jump to RecipeTrader Joe’s Pepper Jelly Recipe Ingredients
- 4-5 cups very finely chopped chili peppers (use a mix of your favorites for flavor and heat – see recipe notes)
- 1 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 1.75 oz package powdered pectin (or use 3 ounces liquid fruit pectin)
- 5 cups sugar
How To Make Trader Joe’s Pepper Jelly Recipe
- Combine and Boil: In a large pan, add the finely chopped peppers, sugar, apple cider vinegar, lime juice, and salt. Bring the mixture to a rolling boil, then reduce the heat to medium and maintain a low boil for 10 minutes, stirring frequently.
- Add Pectin: Stir in the powdered pectin and bring it back to a full boil for exactly 1 minute, making sure to stir constantly to prevent scorching.
- Rest and Jar: Remove the pan from the heat and let it cool for 5 minutes. Carefully ladle the hot jelly into clean jars, leaving about 1/4 inch of headspace at the top, and screw on the lids.
- For Preserving: If you plan to can the jelly for long-term storage, follow the detailed water bath instructions provided in the recipe card notes. Otherwise, cool the jars overnight in the refrigerator until the jelly is fully set.
Recipe Tips
- What kind of peppers are best for pepper jelly? A mix is ideal! For a mild, colorful jelly, use mostly bell peppers with a few jalapeños for a kick. For more heat, incorporate habaneros or scotch bonnets. The combination creates a more complex flavor.
- How do I control the spiciness? The heat in peppers is concentrated in the seeds and the white membranes. For a milder jelly, remove all seeds and membranes. For a hotter jelly, leave some or all of them in.
- Why is my pepper jelly not setting? This usually happens if the jelly wasn’t boiled long enough after adding the pectin, or if the pectin was old. It’s crucial to bring it to a hard, rolling boil for one full minute.
- Can I reduce the sugar in this recipe? Sugar is essential for preservation and for helping the jelly set properly. Reducing the amount significantly can affect the final texture and shelf-life, so it’s not recommended unless you are using a special low-sugar pectin.
What To Serve With Pepper Jelly
This versatile condiment is famously paired with cream cheese, but it has many other delicious uses.
- Pour over a block of cream cheese and serve with crackers.
- Use as a glaze for grilled chicken, pork chops, or salmon.
- Serve on a charcuterie board with various cheeses and cured meats.
- Whisk into a vinaigrette for a spicy-sweet salad dressing.
How To Store Pepper Jelly
Refrigerator: If you are not canning the jelly using a water bath, the sealed jars must be stored in the refrigerator. They will last for up to 3 months. Pantry (After Canning): Properly processed and sealed jars can be stored in a cool, dark place like a pantry for a year or longer. Once a jar is opened, it must be kept in the refrigerator.
Pepper Jelly Nutrition Facts
- Serving Size: 1 Tbsp
- Calories: 55kcal
- Carbohydrates: 14g
- Sugars: 14g
- Sodium: 40mg
- Fat: 0g
- Protein: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but it’s a more advanced method. You would need to cook the mixture for a much longer time to allow the natural pectins in the peppers and the sugar to reduce and thicken, which can be unpredictable. Pectin ensures a consistent, successful set.
This is a common issue! To prevent this, let the jelly cool in the pot for about 5-10 minutes after boiling, stirring it gently every couple of minutes before ladling it into jars. This allows the jelly to thicken slightly so the pepper pieces stay suspended.
Apple cider vinegar provides the best flavor pairing, but you can substitute it with white distilled vinegar. Avoid using dark or heavily flavored vinegars like balsamic, as they will overwhelm the taste and color.
Try More Recipes:
Trader Joe’s Pepper Jelly Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy5
servings15
minutes15
minutes55
kcalA vibrant, sweet and spicy pepper jelly that’s perfect for canning and gifting, with a zesty kick from chili peppers and lime.
Ingredients
4-5 cups very finely chopped chili peppers
1 1/4 cup apple cider vinegar
1/4 cup lime juice
1 teaspoon salt
1.75 oz package powdered pectin
5 cups sugar
Directions
- Combine chopped peppers, sugar, vinegar, lime juice, and salt in a large pan.
- Bring to a rolling boil, then reduce heat and simmer for 10 minutes, stirring often.
- Stir in pectin and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat, let stand for 5 minutes.
- Ladle into clean jars, leaving 1/4 inch headspace. Seal with lids.
- Refrigerate overnight to set, or proceed with water bath canning for long-term storage.
Notes
- For Canning/Preserving: Prepare a hot water bath. Process the filled and sealed jars in boiling water for 10 minutes. Remove jars carefully and let them cool completely on a towel. Lids should pop as they seal.
- Wear Gloves: Always wear gloves when handling hot peppers to avoid skin irritation from the capsaicin oils.
- Finely Chop Peppers: For the best texture, chop the peppers very finely or use a food processor. Pulse carefully to avoid turning them into a puree.
- Check the Seal: After canning and cooling, press the center of each lid. If it doesn’t move or pop back, the jar is sealed. If it does, refrigerate that jar and use it first.
