After I posted my Hot Pepper Jelly and adventures-in-canning post a couple weeks ago, I made and canned another batch of hot pepper jelly. I love the stuff but canning isn’t one of those spur-of-the-moment little events. It does take some planning and there’s lots of boiling liquid.
When longtime reader and blogger, J of SemplicementeJ, wrote to tell me she makes Venezuelan Red Pepper Jelly but doesn’t bother with canning, I got very excited.
I asked her permission to share her recipe because it’s not on her site. She combines 1 red pepper, 1/2 cup of vinegar, and 1 cup of sugar on the stovetop and lets it simmer until it’s reduced by half.
Jelly, without canning? I was sold and tried the stovetop method and I’m so glad I did.
The resulting jelly was delicious. Sweet with some heat, and very thick. I was initially worried it wouldn’t get thick enough without using pectin or by processing it and actually canning it. However, I underestimated the power of simmering and time. The reduction in overall liquid volume thickened the jelly tremendously. It got almost too thick and next time I will not boil it quite as long, which is simply a fabulous excuse to try my hand at making more.
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Stovetop Hot Pepper Jelly (Vegan, Gluten-Free, Soy-Free, Nut-Free)
Makes about 1 1/2 cups jelly, depending on cooking time and how much volume you choose to reduce
1 red pepper, diced
1 green pepper, diced
2 small jalepeno peppers, diced
1 cup apple cider vinegar
2 cups sugar
Combine all ingredients in a large saucepan and cook mixture over medium-low heat until the mixture has reduced by half. (This took about 25 minutes for me, but in the future, I will stop cooking after about 20 minutes, since the jelly is quite thick. It’s hard to tell when it’s boiling and bubbling how thick it will be after it has been jarred and has cooled). Carefully pour the mixture into a glass jar or suitable container with a lid. I store my jelly in the refrigerator and surmise it will last for many weeks; use common sense.
Notes: J’s recipe Venezuelan Red Pepper Jelly calls for 1 red pepper, 1/2 cup vinegar, 1 cup sugar. Cut peppers as desired (julienne, small cubes, diced). Cook until reduced by half. Since I doubled the quantity of peppers, I doubled the vinegar and sugar amounts. I also used red, green, and jalepeno and her recipe calls just for red peppers.
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This is a fast recipe that came together in under a half hour and it’s also small batch recipe, and made just this one jar of jelly, which I’ve been savoring. The peppers are really chewy, the sugar-vinegar mixture reduced and became an almost honey-like substance, complete with a tartness from the vinegar and a kick from the peppers.
In many ways, the principle at play with this jelly is similar to the Cranberry & Orange Ginger Mango Chutney. If you boil fruit and sugar long enough on the stovetop, and it will reduce and you’ll make jelly or chutney.
I’m excited to play around with the pepper jelly recipe and test out different varieties of peppers and maybe include some fruit like mango, pineapple, or oranges. There are so many ways to go with it and I love that I don’t actually have to can, not that I’m trying to discourage you from canning.
Check out this post; canning isn’t as hard as you think.
But no lies, the stovetop method is easier and yielded a very similar-tasting result with less time and much less effort involved, which is a win-win.
It’s been very spicy and peppery and hot around here. Where’s the water?
Have you ever made jam, jelly, preserves or something similar?
If you’re intimidated by canning, you could try “freezer jam” which is made by simply cooking the fruit or berries with sugar, adding pectin, placing into freezer-safe containers or baggies, and un-thaw as needed. It’s easy and will make quick use of strawberries, blueberries, or other seasonal fruit. It’s a good “gateway” jam-making process if you don’t want to try full-out canning.
And the method I used for the stovetop hot pepper jelly was incredibly easy, and no pectin required, similar to the Cranberry & Orange Ginger Mango Chutney method.
What’s your favorite kind of jam or jelly?
I love strawberry jam that’s really thick and chunky with big pieces and bits of fruit. I also love the smoothness of a good grape or apple jelly. The flavor of peach jam or jelly, or a mango chutney, they’re all favorites of mine. When it comes to jam, jelly, preserves, I’m not picky other than to say that homemade is always better than storebought.
Thanks for the Marshmallow Madness Cookbook Giveaway entries
Mmm I love a good hot pepper jelly and I especially love how easy this recipe is. Thanks for linking up to my pepper blog hop! Pinned :-)
Must find the recipe for that shrimp dish! You are so creative and the jelly looks great!
https://www.loveveggiesandyoga.com/2012/02/szechuan-shrimp-stir-fry-with-fried-rice.html
you’re such a sweetheart! have a great weekend!
Averie! I am here at the Mexico City airport I finally have some time to catch up … I went straight to you my go to blog :) and I say you did the Jelly … looks fantastic and delicious … I am so glad you liked the recipe … hope to be back to some regular blogging and reading … but still have much of my business travel ahead!
All my best … semplicemente … J
Thanks so much for the recipe help and I LOVED the jelly and my jar is gone and tomorrow I need to hit the grocery store and set aside some time to make more. It’s wonderful, easy, and will replace the canning method for me, for sure.
And I hope you had fun in Mexico City! I was there last summer! And I have a recipe partially inspired by it hitting my blog this week…it’s been Latin/Mexican vibe here on my blog lately :)
https://www.loveveggiesandyoga.com/2011/07/themes-from-mexico-city.html
Safte travels home!
xo
Oh I love this pepper jelly recipe! Sweet and hot in the same jar just can’t be beat. Your pictures are beautiful but with such a great looking jar of jelly, I’m sure that made them easy. I’ve been making single jar stovetop jams and jellies for quite a while now. Spent years doing the canning, pectin thing making 20 plus jars in a day. If you are interested, you should visit my blog and check out the Quick and Easy Strawberry Jam. A pint of jam in less than 30 minutes and no pectin! Enjoyed your post!
Glad to hear you’re a stovetop fan, too. Seriously so easy and I’d rather make smaller amounts and refrigerate than worry about canning, in general, I think. Thanks for the compliments on my pics, post, and the link to yours!
Wow, the stovetop method seems so much easier. Still time consuming, but some things are just worth it!
I loved your original canning recipe but with a five month old, I just do not have the time or the mental sanity to can right now. But this recipe solves my problem. Guess we will be making a trip in the stroller this afternoon to pick up the ingredients :-) Thanks so much!
OMG. my tongue is so excited!
great, great idea!!
I use to buy the red pepper jelly from a local market all the time, your looks really good, I love that its hot :)
What a quick and simple way to get something really delicious. I love this idea!
I could slather that delicious hot pepper jelly on everything!!! YUM :D
I am a huge fan if blackberry jam and cherry preserves.
This is neither here nor there but I finally tried the cafe bustela and it is GREAT!
I once canned when I was younger with my grandma, All I recall is that it took too long and I got bored. I was not very good at helping out in the kitchen I suppose. What is amusing, is that I use this feeling towards canning now as an adult…not really sure the mindset of a 9-10 year old is very comparable to an adult. I have secretly put it on my ‘to do list’ recently in the desire to not waste produce. Plus opening something up that you made is so much better then the can from the grocery store.
My favorite kind of jam is blueberry. Wild blueberry! With PJ or almond butter YUMMMMMM
Now this is more up my alley! Gotta admit, I was a little intimidated by the canning. I’m excited about this!
Yes, this is EASY!!!
Now this is my kind of jam – sweet, veggies, and EASY. Pretty much everything I eat involves those three things.
The entire time I was making it, I was thinking of you and that it’s perfect for you.
I have never made jam or jelly (that I can remember), but hot pepper jelly is definitely my favourite. I am not a fan of fruit jams/jellies.
Right up your alley…if you’re bored, try it one day :)