What is pepper jelly without pectin?
Most pepper jelly gets its firm set from boxed or liquid pectin. This version leaves it out. Instead, it borrows natural pectin from tart apples, which are rich in it, and relies on the sugar and acid in the vinegar to do the rest. The result is a softer, more spoonable jelly than the ones set with commercial pectin.
Because the recipe is not a tested, packaged-pectin formula, treat the jars as a refrigerator or freezer product. If you want a shelf-stable pepper jelly, use the tested Sure-Jell jalapeno jelly recipe instead.
How apples help it set
Apple cores, peels, and underripe tart apples such as Granny Smith carry a good amount of natural pectin. When you simmer them with the peppers and vinegar and then strain the liquid, the pectin ends up in the juice. Boiling that juice with sugar concentrates it until it gels as it cools. This is how apple jelly has been made without boxed pectin for generations.
Ingredients
Makes roughly 2 to 3 half-pint (8 oz) jars. Yield varies depending on how much liquid you extract.
- 1 pound tart green apples (about 2 to 3 medium), chopped, with peels and cores
- 6 to 8 jalapenos, stemmed and roughly chopped, seeds in for more heat
- 1 medium green or red bell pepper, roughly chopped
- 1 1/2 cups apple cider vinegar
- 1 cup water
- Granulated sugar, about 3/4 cup for each 1 cup of strained liquid
- Pinch of salt
The sugar ratio is borrowed from traditional apple jelly. It is a starting point, not a tested pepper jelly formula, so treat the jars as perishable.
Method
- Chop. Wearing gloves, chop the apples, jalapenos, and bell pepper. A food processor is fine; pulse until roughly chopped.
- Simmer. In a large pot, combine the apples, peppers, vinegar, and water. Bring to a boil, then reduce to a simmer and cook, partly covered, for 20 to 25 minutes until everything is very soft.
- Strain. Pour the mixture through a jelly bag or a sieve lined with several layers of cheesecloth set over a bowl. Let it drip for an hour or so. Press lightly if you must, but squeezing hard makes the jelly cloudy.
- Measure. Measure the strained liquid. For each cup, you will need about 3/4 cup of sugar.
- Boil with sugar. Return the liquid to a clean pot and add the sugar and salt. Stir over medium heat until dissolved, then raise the heat and boil rapidly. Watch for foam and stir often.
- Reach the set. Boil until the jelly reaches about 8 degrees F above the boiling point of water, which is about 220 degrees F (104 C) at sea level. Alternatively, use the cold-plate test: spoon a little onto a plate chilled in the freezer, wait a minute, and push it with a finger. If it wrinkles, it is set.
- Jar. Skim the foam. Ladle into clean jars, cool, cover, and refrigerate.
For a flecked jelly, stir in a spoonful or two of finely minced fresh jalapeno or bell pepper after removing the pot from the heat. They will float at first, but stirring a few times as the jelly cools can help suspend them.
Setting and fixing
This style sets slowly. Refrigerate overnight and judge it the next day. Some jellies take a couple of days to firm fully.
If it is too runny, you can re-boil it for a few minutes and test again. If it is too stiff, warm gently and stir in a splash of vinegar or hot water. If neither works, use it as a glaze or sauce.
How much pectin does hot pepper jelly need?
If you choose to use commercial pectin instead, the amount depends on the type and the recipe:
- Powdered pectin recipes usually call for one box for a batch of this size, added to the peppers and vinegar before the sugar.
- Liquid pectin recipes typically use a pouch or a measured amount (several ounces), added after the sugar has come to a boil.
The two are not interchangeable, so follow the recipe you are using. If you change sugar amounts, you also need a different pectin product, such as low-sugar pectin. When making jars for the pantry, use a tested recipe such as our Sure-Jell jalapeno jelly.
Substitutes for fresh jalapenos
If you do not have fresh jalapenos, these will work for flavor and heat, but keep the total amount similar:
- Serrano peppers, which are typically hotter; use fewer.
- Red or green Fresno chiles; see our Fresno chili jam.
- Frozen jalapenos, thawed and drained.
- Jarred pickled jalapenos, drained (our jalapeno garlic dill pickles are one option); these add salt and acidity, so adjust the vinegar a little.
- Dried red pepper flakes, in a small amount, for heat. Add bell pepper for bulk.
Storage and canning
Store the jelly in a clean, covered jar in the refrigerator and plan to use it within about a month. It can also be frozen in small containers. Some recipes for no-pectin pepper jelly do process the jars in a water bath for 10 to 15 minutes, but those procedures are not backed by tested canning recipes. The acid level of a pepper jelly depends on its recipe, and low-acid foods need tested formulas. If you want shelf-stable jars, start with a tested pectin recipe and check the National Center for Home Food Preservation (NCHFP) for guidance.
Ways to use jalapeno jelly
- Over cream cheese with crackers.
- As a glaze on grilled chicken, pork, or salmon.
- Stirred into a stir-fry sauce or vinaigrette.
- On a grilled cheese or ham sandwich.
- With cheese boards or sausages.
For a chunkier alternative, see our jalapeno jam without pectin, or turn up the heat with our habanero jelly without pectin.