Banana Pepper Jelly Recipe – Sweet & Spicy Spread

Just like a great plot twist in a novel, the combination of sweet and spicy in banana pepper jelly will surprise your palate. You might not expect such a vibrant spread to enhance your everyday meals, yet here it is, ready to transform simple dishes into culinary delights. The balance of flavor and the ease of making this jelly could very well inspire your next kitchen adventure. Are you curious about the steps and key ingredients that create this distinctly versatile condiment?

Why You’ll Love This Recipe

Why will you love this banana pepper jelly recipe? It’s all about versatility and ease! You’ll find that it uses simple, common ingredients like peppers, vinegar, sugar, and pectin. You can easily adjust the heat level by choosing different types of peppers, so it can suit your taste. The preparation is straightforward—you just chop the peppers and mix everything together.

This jelly can improve a variety of dishes. Whether you’re serving vegetables, meats, or cheeses, it adds a unique flavor without overpowering your food. Plus, it makes a great gift thanks to its homemade charm.

Not only is it tasty, but it also offers nutritional benefits. Peppers are packed with vitamins C and A, potassium, and folate. Additionally, the addition of rich antioxidants in peppers contributes to lowering the risk of chronic diseases, enhancing your overall health. The pectin contributes to digestive health, while the sugar provides essential energy. Capsaicin may improve heart health and boost your metabolism.

The sweet and spicy combination gives your dishes a delightful twist. The colorful appearance can brighten up your table, and you’ll appreciate the texture variety. This recipe is perfect for preserving fresh peppers and creating something special to enjoy or share!

History

Throughout history, the humble pepper has played an essential role in the culinary landscape, evolving from ancient medicinal uses to a cornerstone of modern recipes. Over 6,000 years ago, the Americas utilized peppers for their flavor and health benefits. As sugarcane was domesticated in Southeast Asia, its introduction to peppers led to a unique combination, thanks to global trade routes and the revelation of the New World.

In the late 1970s, the first commercial sale of pepper jelly took place in Lake Jackson, Texas, marking a significant moment in its history. Originally, recipes often featured jalapeño peppers, but by the 1980s and mid-1990s, pepper jelly gained substantial popularity in the United States. Variations emerged, with the southern United States and the Caribbean crafting their unique versions.

Pepper jelly showcases a piquant blend of sweetness and heat, often used in various dishes, from appetizers to desserts. Its evolution reflects cultural exchanges and adaptability to regional tastes, making it a staple ingredient in many households today. The versatility of pepper jelly has allowed it to become an integral part of global cuisine, inspiring innovative fusions and modern recipes.

Whether you’re exploring Southern flavors or Caribbean heat, pepper jelly has truly become a versatile gourmet condiment.

Recipe

Banana Pepper Jelly Recipe

Banana pepper jelly is a delightful and versatile condiment that adds a zesty kick to a variety of dishes. This sweet-and-spicy jelly is perfect for spreading on crackers, pairing with cheese, or glazing meats. The vibrant colors and flavors of fresh banana and jalapeño peppers combined with aromatic basil create a bright addition to any table. Additionally, this jelly’s unique sweet and tart flavor profile is what makes it stand out among other condiments.

Whether you’re an experienced home cook or a beginner, this jelly is simple to prepare and makes for an impressive homemade gift. Gather your ingredients and get ready to initiate a flavorful journey. With fresh, garden-grown peppers and a hint of vinegar, this recipe is sure to impress anyone who gets a taste.

Now, let’s plunge into the ingredients you’ll need to start making your own banana pepper jelly.

Ingredients:
– 1 1/2 cups chopped banana peppers (about 5 large)
– 1/2 cup chopped jalapeño peppers (about 2 large)
– 1/2 cup distilled white vinegar
– 2 tablespoons apple cider vinegar
– 2 tablespoons low or no-sugar needed powdered pectin
– 6 large fresh basil leaves
– 1/4 teaspoon dried basil
– 1 1/2 cups white granulated sugar
– 1 red onion, roughly chopped

Cooking Instructions:

1. Prepare the vegetables by cutting the banana peppers in half, removing seeds and ribs, and chopping them into different sizes for texture variety. Slice the jalapeño peppers in half, discard seeds and ribs, then finely dice.

2. Stack the basil leaves, cut out the center rib, and slice into thin ribbons. Roughly chop the red onion, confirming you focus on the outer layers for vibrant color.

3. In a medium saucepan, combine the chopped banana peppers, diced jalapeños, distilled white vinegar, and apple cider vinegar. Place the saucepan over medium-high heat, stirring constantly until the mixture reaches a full rolling boil.

4. Once boiling, sprinkle the powdered pectin over the mixture while stirring continuously to guarantee even distribution. Next, add the 1 1/2 cups of white granulated sugar and stir until fully combined.

5. Add the chopped red onion and sliced basil to the mixture. Return the mixture to a full rolling boil and cook for an additional 3 minutes, making sure to maintain a consistent stir to prevent sticking.

6. Prepare for canning by sterilizing your jars. Once the mixture is ready, carefully ladle the hot jelly into the sterilized jars, leaving a bit of headspace. Remove any air bubbles by gently tapping the jar on the counter.

7. Put the lids on the jars and twist the screw bands just finger-tight. Process the jars in a boiling water bath for 10 minutes to guarantee proper sealing and preservation.

8. After processing, allow the jars to cool on a clean kitchen towel or cooling rack. The sealing will be indicated by a popping sound as they cool.

Extra Tips:
To improve the flavor of your banana pepper jelly, consider letting it sit for a few days before consuming to allow the flavors to meld together.

You can also experiment with different types of peppers for varying heat levels or add a pinch of salt to amplify the taste. Remember to check your jars for proper seals before storing them; unsealed jars can be refrigerated and used immediately. Enjoy your homemade jelly!

Final Thoughts

In the domain of making banana pepper jelly, the end result can be both delicious and rewarding. When creating your jelly, pay close attention to its texture and appearance. You want a colorful mix from your peppers and herbs, ensuring the jelly isn’t just visually appealing but also flavorful. Additionally, using Pomona’s pectin allows for a lower sugar content, resulting in a balanced sweetness that complements the heat of the spicy peppers.

Balancing flavors is essential. Adjust the ratio of hot to mild peppers to find the right level of heat for your taste. Remember, proper pectin usage is critical—the correct type and amount help the jelly set appropriately.

Canning is another crucial step. Make sure to sterilize your jars and remove any air bubbles. Ignoring this can lead to spoilage, affecting your hard work.

Should you run into a problem, like the jelly not setting, check your ingredient proportions. Using too many hot peppers can overwhelm the taste, while improper canning can compromise safety.

Don’t shy away from customizing your jelly! You can tweak the sweetness or experiment with various pepper types to create your perfect version.

Whether served as an appetizer or used in sauces, banana pepper jelly is a versatile treat you’ll enjoy sharing.

FAQ

When diving into the world of banana pepper jelly, you might’ve several questions about the preparation, cooking, and canning processes.

First, for your pepper base, you can use banana peppers, jalapeños, and bell peppers in different combinations. Remember, you’ll need commercial pectin—either liquid or powdered—since peppers lack enough natural pectin to help the jelly set.

Next, prepare your peppers by seeding and chopping them finely for a better texture. Correct proportions of peppers, vinegar (like apple cider), sugar, and pectin are essential for great flavor and proper consistency. It’s important to use fresh peppers to enhance both the flavor and visual appeal of your jelly.

When cooking, bring your mixture to a rolling boil; add the pectin according to package instructions, and skim off any foam that forms.

For canning, make sure you sterilize your jars and lids first. Process the filled jars in a boiling water bath, sealing them tight but not overly so. Leave about a 1/4 to 1/2 inch headspace.

If your jelly doesn’t set, you might need to redo it with more pectin or sugar. Enjoy your jelly on cheese plates or as a topping!