Poblano Pepper Jelly Recipe for a Spicy Sweet Treat

If you’re looking to add a unique twist to your favorite jams and jellies, then this poblano pepper jelly recipe is exactly what you need. The smoky, mild heat of poblano peppers combined with the sweetness of sugar and the zing of vinegar creates a delightful balance that will tantalize your taste buds.

Perfect as a glaze, spread, or gift, this jelly is a versatile addition to your pantry that brings a burst of flavor to any dish.

Whether you want to spice up your cheese boards, enhance your grilled meats, or simply enjoy a little sweet heat on toast, this recipe is approachable and rewarding. Plus, making your own jelly at home guarantees freshness and lets you control the heat level.

Ready to turn up the flavor with this delicious poblano pepper jelly? Let’s dive in!

Why You’ll Love This Recipe

This poblano pepper jelly recipe stands out for several reasons. First, it uses fresh ingredients to create a vibrant, homemade product that’s free from preservatives.

Second, the natural sweetness of the peppers combined with sugar and vinegar balances heat with tang, making it incredibly versatile. It’s sweet enough for desserts yet spicy enough to complement savory dishes.

Finally, it’s a simple, no-fuss jelly recipe that doesn’t require any fancy equipment or hard-to-find ingredients. Even beginners can master it easily!

Ingredients

• 6-8 medium poblano peppers, seeded and chopped
• 2 cups white granulated sugar
• 1 1/2 cups apple cider vinegar
• 1 packet (1.75 oz) liquid fruit pectin
• 1/4 teaspoon salt
• Optional: 1-2 jalapeño peppers, seeded and chopped (for extra heat)
• 6-7 small sterilized jelly jars with lids

Equipment

• Large stainless steel pot for cooking jelly
• Cutting board and sharp knife
• Blender or food processor to puree peppers
• Fine mesh strainer or cheesecloth to strain pepper mixture
• Measuring cups and spoons
• Canning funnel to fill jars
• Jar lifter and canning rack for safe jar handling
• Large bowl of ice water for water bath canning

Instructions

1. Prepare the peppers: Wash the poblano peppers thoroughly. Remove stems, seeds, and membranes, then chop them roughly. If you want extra heat, add 1-2 seeded jalapeño peppers.
2. Puree the peppers: Place the chopped peppers in a blender or food processor and pulse until finely chopped but not liquefied. You want some texture but no large chunks.
3. Cook the pepper mixture: In a large stainless steel pot, combine the pepper puree, sugar, apple cider vinegar, and salt. Stir well to dissolve the sugar.
4. Bring to a boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent scorching.
5. Add pectin: Once boiling, stir in the liquid fruit pectin. Boil hard for 1 minute, stirring constantly. This step is crucial for the jelly to set properly.
6. Test for gel consistency: Remove a small spoonful of jelly and place it on a cold plate. Let it sit for a minute, then push it with your finger. If it wrinkles and holds shape, it’s ready. If not, boil for an additional minute and test again.
7. Prepare jars: While cooking, sterilize your jars and lids by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
8. Fill jars: Using a canning funnel, ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean with a damp cloth.
9. Seal jars: Place lids on jars and screw on the bands fingertip tight.
10. Process jars: Place filled jars in a boiling water bath, ensuring water covers jars by at least 1 inch. Process for 10 minutes to ensure proper sealing.
11. Cool and store: Remove jars carefully, place on a towel, and let cool completely. You should hear the satisfying “pop” of lids sealing. Check seals after 24 hours and store in a cool, dark place.

Tips & Variations

“For a smoother jelly, strain the pepper mixture through cheesecloth before cooking to remove any pulp or seeds.”

• Adjust the heat by adding more or fewer jalapeños or substituting with milder Anaheim peppers.
• Add a splash of fresh lime juice at the end of cooking for a citrus twist.
• Try substituting apple cider vinegar with white wine vinegar for a subtler flavor.
• For a colorful variation, mix in some roasted red bell peppers.
• If you prefer a chunkier jelly, reduce cooking time slightly and avoid straining.

Nutrition Facts

Note: Nutrition values are approximate and can vary depending on exact ingredient brands and amounts used.

Serving Suggestions

This poblano pepper jelly is incredibly versatile in the kitchen. Here are some delicious ways to enjoy it:

• Spread it on warm toast or crackers with cream cheese for a quick appetizer.
• Use as a glaze for grilled chicken, pork, or fish to add a smoky-sweet kick.
• Serve alongside a cheese board featuring sharp cheddar, goat cheese, or manchego.
• Mix into salad dressings or sauces for an unexpected burst of flavor.
• Top your favorite burgers or sandwiches with a spoonful for extra zing.

Conclusion

Making your own poblano pepper jelly is a rewarding experience that brings a unique balance of smoky heat and sweetness to your kitchen repertoire. This recipe is simple enough for beginners yet sophisticated in flavor, allowing you to customize the heat level and taste to your liking.

Whether you’re gifting jars to friends or serving it at your next gathering, this jelly adds a gourmet touch that’s sure to impress. Plus, it’s a fantastic way to preserve the fresh flavors of summer peppers to enjoy year-round.

Give this recipe a try and discover how a little heat can brighten up your meals!

For more homemade preserves and creative condiments, check out our Spicy Mango Chutney, Roasted Garlic and Herb Jam, and Sweet and Tangy Tomato Relish.

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