At a glance
Smoke jalapenos and a bell pepper at 225°F for 45 to 60 minutes, then chop them finely. Boil them with cider vinegar and sugar, stir in liquid pectin and boil hard for exactly 1 minute. Jar it, cool it and keep it in the fridge for up to 3 weeks or in the freezer for up to a year.
Pepper jelly is a Southern classic: sweet, tangy and spicy, usually poured over a block of cream cheese and served with crackers. Smoking the jalapenos first adds a deep, chipotle like flavor that makes it even more addictive. It is also brilliant as a glaze for ribs, chicken wings and pork chops.
Smoking the peppers
Smoke the jalapenos whole so they keep their juices. They should soften and wrinkle slightly, but you do not want them to dry out or blacken. If you are already making our smoked hot sauce, smoke an extra batch of peppers at the same time.
Getting a good set
Pepper jelly relies on the right balance of sugar, acid and pectin. Use the full amount of sugar and vinegar, and make sure the mixture reaches a full rolling boil, one that keeps bubbling even when you stir it, both before and after adding the pectin. The jelly will still look runny when hot. It firms up as it cools and sets fully within 24 hours.
Recipe
Smoked Jalapeno Jelly
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Makes
- About 6 to 7 half pint (8 oz) jars
- Smoker 225°F (107°C) for 45 to 60 minutes
- Full rolling boil for exactly 1 minute after adding pectin
- Refrigerate up to 3 weeks or freeze up to 1 year
Ingredients
- 12 to 14 jalapenos (about 3/4 lb / 340 g)
- 1 green or red bell pepper
- 1 1/2 cups (360 ml) apple cider vinegar (5% acidity)
- 6 cups (1.2 kg) granulated sugar
- 2 pouches (3 oz / 85 ml each) liquid pectin
- Green food coloring (optional)
Equipment
- Smoker
- Gloves
- Food processor or sharp knife
- Large heavy pot
- Clean half pint jars and lids
Method
- Heat the smoker to 225°F (107°C) with hickory, pecan or apple. Smoke the whole jalapenos and bell pepper for 45 to 60 minutes, until softened and lightly wrinkled.
- Wearing gloves, stem the peppers. Remove the seeds from half the jalapenos for a medium heat, or keep them all for a hot jelly.
- Chop the peppers very finely in a food processor or by hand. You need about 1 1/2 cups in total.
- Put the peppers, vinegar and sugar in a large pot and bring to a full rolling boil that cannot be stirred down, stirring constantly.
- Stir in both pouches of pectin, return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove from the heat, skim off any foam and add a drop of food coloring if you like.
- Ladle into clean jars, leaving 1/4 inch (6 mm) of headspace. Cool, then refrigerate. The jelly sets fully over 24 hours.
Notes
- This is a refrigerator or freezer jelly. For shelf stable jars, follow tested canning instructions from your pectin maker or the National Center for Home Food Preservation.
- Do not reduce the sugar or vinegar. Both are needed for the jelly to set.
Storing smoked jalapeno jelly
This recipe is written as a refrigerator and freezer jelly. Keep jars in the fridge and use them within 3 weeks, or freeze them for up to a year, leaving extra headspace for expansion. If you want shelf stable jars, use a tested pepper jelly canning recipe and processing time from your pectin maker or the National Center for Home Food Preservation.
Serving ideas
- Poured over cream cheese with crackers.
- Brushed on ribs, wings or pork shanks as a glaze.
- With Texas twinkies or on a burger with bacon.
Frequently asked questions
Why did my pepper jelly not set?
Usually because it did not reach a full rolling boil, or the sugar was reduced. Give it 24 hours before deciding it has failed.
How hot is smoked jalapeno jelly?
Medium if you seed half the jalapenos. Keep all the seeds, or add a habanero, for more heat.
Why are the pepper pieces floating?
The jelly was jarred too hot and thin. Let it stand for 5 minutes before ladling, stirring gently once or twice.
Sources: National Center for Home Food Preservation: jams and jellies.