Sweet-Heat Pickled Pepper Jelly Glaze
This Sweet-Heat Pickled Pepper Jelly Glaze perfectly balances sweet and spicy for a versatile, vibrant addition to grilled meats and veggies.
Servings: 8 servings
Ingredients
- 1 cup sweet bell peppers chopped
- 1/2 cup jalapeño peppers chopped
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 1.75 oz fruit pectin package
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons turkey bacon cooked and crumbled (for garnish, optional)
- 1 tablespoon fresh cilantro chopped (for garnish, optional)
Instructions
Prepare the Peppers
- Start by washing and chopping the sweet bell peppers and jalapeños. For less heat, you can remove the seeds from the jalapeños, but leaving them in will give you that signature spicy kick. Set aside once chopped.
Cook the Peppers
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped peppers and sauté for about 4-5 minutes until softened but not browned. This step helps release their natural sweetness and aroma.
Add Vinegar, Sugar, and Salt
- Pour in the apple cider vinegar, then add the granulated sugar and salt. Stir the mixture until the sugar dissolves completely. Bring it to a boil, stirring occasionally to prevent scorching.
Incorporate the Fruit Pectin
- Once boiling, sprinkle in the fruit pectin evenly while stirring briskly. Continue boiling the mixture for 1-2 minutes to activate the pectin, which will help the jelly set properly.
Blend and Strain
- Remove the saucepan from the heat and carefully transfer the mixture to a blender. Pulse a few times until you reach a smooth, jelly-like consistency. For an ultra-smooth glaze, strain the mixture through a fine-mesh sieve into a clean bowl, pressing to extract as much liquid as possible.
Cool and Store
- Allow the glaze to cool slightly before transferring it to a sterilized jar or container. It will thicken further as it cools. Store in the refrigerator for up to two weeks.
Garnish and Serve
- For a finishing touch, sprinkle with crispy turkey bacon crumbles and fresh chopped cilantro just before serving. This adds flavorful texture and a pop of color that makes the glaze truly shine.
Equipment
- Medium Saucepan
- Blender
- Fine Mesh Sieve
Notes
- Use fresh, ripe peppers for the best flavor and vibrant color.
- Remove jalapeño seeds for a milder glaze or keep them for more heat.
- Stir constantly when adding fruit pectin to avoid clumps and ensure proper thickening.
- Blend the jelly for smoothness or pulse lightly and skip straining for a chunkier texture.
- Store in an airtight container in the refrigerator for up to two weeks; warm gently before serving if thickened.