This versatile condiment is the definition of sweet heat, and it keeps forever in the fridge so you can always have a stash on hand.
Strawberry Pepper Jelly
Makes about 4 cups
- 3 cups sugar, divided
- 1½ cups finely chopped fresh strawberries
- ¾ cup finely chopped seeded jalapeños (about 2 large peppers)
- ¾ cup finely chopped yellow bell pepper (about 1 medium pepper)
- ¼ cup finely chopped red bell pepper
- ¾ cup distilled white vinegar
- 1 teaspoon kosher salt
- 1 (1.75-ounce) package low-sugar powdered pectin
- In a 4-to 6-quart enameled cast-iron Dutch oven, bring 2½ cups sugar, strawberries, jalapeños, bell peppers, vinegar, and salt to a boil over medium-high heat, stirring frequently. Cook until jalapeño is soft, about 10 minutes.
- In a small bowl, whisk together pectin and remaining ½ cup sugar. Slowly whisk pectin mixture into strawberry mixture. Return to a boil; cook, stirring occasionally, until mixture registers 220˚ on a candy thermometer.
- Divide mixture among 1-cup canning jars, leaving 1 inch of headspace at top of jars. Wipe rims with a clean, damp cloth; add lids and bands. Let cool to room temperature; refrigerate for up to 6 months.
KITCHEN TIP: For a spicier pepper jelly, leave in the jalapeño seeds.