Pepper jelly is a condiment everyone would enjoy if you make it. Pepper jelly could be prepared spicy, mild, or not spicy at all. It’s very easy, simple, and delicious with chicken, cracker many more. It’s sweet, mildly spicy and delicious!
I used sugar-free Apricot preserve if you want apricot that contains sugar you can substitute it for the sugar-free I used. If you’re using apricot with sugar or you’re adding extra sugar make sure you’re watching it closely and stir as it simmers.
Also, you can use any preserve you choose, you can mix apricot with peach and so on. I put this pepper jelly only basically everything.
You might want to try;
Strawberry Jam (No Pectin and Low Sugar)
Cranberry Conserve with Maple Syrup
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2
Jars
Apricot Preserves
(250z) -
3
Bell peppers
(color of your choice); rinse and seeded -
3
Tablespoons
Red pepper flakes
(optional) - Salt and pepper
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For this recipe, you can use any color of bell pepper you have. Remove the stalk, deseed and cut into chunks.
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Empty the two jars into a food processor, add the chunks of bell peppers, and the red pepper flakes, puree until almost smooth.
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Pour into a saucepan or pot and bring to a boil over medium-low heat. Season with salt.
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Reduce the heat and simmer over medium-low heat until it changes color and syrupy. The color changes as it cooks down.
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It gets thicker when it is cold so consider that when simmering it.
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Serve over chicken or crackers or store in an airtight jar and store in a refrigerator.
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Enjoy!
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