Golden Pepper Jelly
|Le Parfait
Golden Pepper Jelly
Le Parfait
Rated 5.0 stars by 1 users
Category
Jelly
Servings
80
Prep Time
30 minutes
Cook Time
30 minutes
This vibrant Golden Pepper Jelly combines the sweetness of yellow bell peppers with the heat of Serrano chiles, creating a delightful balance of flavors. Perfect for spreading on crackers or as a glaze for meats, this jelly is a must-try for canning enthusiasts.
Ingredients
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5 cups chopped yellow bell peppers, about 4 large fleshy peppers as purchased
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1/2 cup chopped Serrano chile peppers, about 5 peppers as purchased
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1-1/2 cups white distilled vinegar, (5%)
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5 cups sugar
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1 pouch liquid pectin, (3 ounces)
Directions
Wash and rinse half-pint canning jars; pre-sterilize and keep hot until ready to fill. Prepare lids and ring bands according to manufacturer's directions.
Wash all peppers thoroughly; remove stems and seeds from the peppers. Do not remove the membrane from the hot peppers, since the remaining capsaicin for pepper heat is located there.
Place sweet and hot peppers in a blender or food processor. Add enough vinegar to purée the peppers, then purée.
Combine the pepper-vinegar purée and remaining vinegar into an 8- or 10-quart saucepan. Heat to a boil; then boil 10 minutes to extract flavors and color.
Remove from heat and strain through a jelly bag into a bowl. (The jelly bag is preferred; several layers of cheesecloth may also be used.)
Measure 2-1/4 cups of the strained pepper-vinegar juice into the 8- to 10-quart saucepan. Stir in sugar until dissolved and return mixture to a boil. Add the pectin, return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam quickly.
Fill hot jelly immediately into hot, pre-sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared lids.
Process filled jars in a boiling water canner according to the recommendations:
Canning Times by Elevation: Process pre-sterilized half-pint jars for 5 min (0–1,000 ft), 10 min (1,001–6,000 ft), or 15 min (6,000+ ft). Add 5 minutes to canning times if starting with unsterilized hot jars.Let processed jars cool, undisturbed, 12 to 24 hours and check for vacuum seals.
Recipe Note
Chef & Preservation Notes
Color & Heat Customization: Using yellow sweet peppers creates a beautiful golden hue. You can substitute sweet peppers of other colors (red, orange, or green), which will alter the jelly's shade. You may also swap in different hot pepper varieties—start with mild heat and adjust to suit your taste.
Jar Sizing & Set: When properly prepared, this recipe yields a mildly firm, delicate set. For best results and optimal heat penetration, process using Le Parfait 250 mL Super Jars or 200 mL Super Terrines.
Essential Canning Safety: The exact amount of vinegar is required to balance the low acidity of sweet and hot peppers, ensuring the recipe is safe for water bath canning. Do not reduce the vinegar or sugar amounts, as both are critical for safety and for activating the pectin to achieve a proper gel.
Storage & Freshness: Any unsealed jelly remaining after filling your jars can be refrigerated and enjoyed immediately. Store sealed jars in a cool, dark place, and refrigerate after opening.
Recipe source adapted from the Golden Pepper Jelly guideline developed by the National Center for Home Food Preservation (University of Georgia Extension, E. L. Andress, Ph.D.).