📝 About This Recipe
A staple of the Cajun and Creole pantry, this vibrant jelly captures the soul of the Bayou with its perfect equilibrium of stinging heat and crystal-clear sweetness. This recipe uses a 'Holy Trinity' of peppers—bell, jalapeño, and habanero—to create a multi-layered spice profile that glows like a stained-glass window. Whether glazed over a holiday ham or served as the ultimate Southern appetizer, this preserve is a testament to the bold, festive flavors of Louisiana heritage.
🥗 Ingredients
The Pepper Base
- 1.5 cups Red Bell Peppers (very finely minced and seeded)
- 1/2 cups Green Bell Peppers (very finely minced and seeded)
- 3/4 cups Fresh Jalapeño Peppers (finely minced, seeds included for extra heat)
- 1-2 pieces Habanero Pepper (minced very finely; use gloves!)
The Preservation Liquids
- 1.5 cups Apple Cider Vinegar (5% acidity for proper preservation)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 6 ounces Liquid Fruit Pectin (typically 2 pouches)
Sweetener and Seasoning
- 6 cups Granulated White Sugar (do not reduce, as it affects the set)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1/2 teaspoon Butter (unsalted; helps reduce foaming)
- 1/4 teaspoon Cayenne Pepper (for that authentic Creole kick)
👨🍳 Instructions
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1
Prepare your canning equipment: Wash 6 half-pint jars and lids in hot, soapy water. Place the clean jars in a large canning pot filled with water and bring to a simmer to keep them hot until ready for use.
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2
Finely mince all peppers. For the best texture, use a sharp chef's knife to ensure uniform pieces, or pulse briefly in a food processor, being careful not to turn them into a puree.
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3
In a large, heavy-bottomed stainless steel pot or Dutch oven, combine the minced bell peppers, jalapeños, habaneros, apple cider vinegar, lemon juice, and salt.
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4
Stir in the cayenne pepper and the 1/2 teaspoon of butter. The butter is a professional secret that breaks the surface tension and prevents the jelly from foaming up excessively.
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5
Bring the mixture to a vigorous boil over medium-high heat, stirring constantly to ensure the peppers don't scorch on the bottom.
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6
Once boiling, add all 6 cups of sugar at once. Stir vigorously until the sugar is completely dissolved.
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7
Bring the mixture back to a full rolling boil—one that cannot be stirred down. Once it reaches this point, boil hard for exactly 1 minute.
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8
Quickly stir in the liquid pectin pouches, ensuring every drop is squeezed out. Return to a full rolling boil and boil for exactly 1 more minute.
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9
Remove the pot from the heat. Use a large metal spoon to skim off any thin layer of foam that may remain on the surface.
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10
Let the jelly cool for 5 minutes in the pot, stirring occasionally. This allows the pepper bits to slightly suspend in the liquid so they don't all float to the top of the jars.
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11
Carefully ladle the hot jelly into the sterilized jars, leaving 1/4 inch of headspace at the top.
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12
Wipe the rims of the jars with a clean, damp paper towel to ensure a perfect seal. Center the lids on the jars and screw the bands on until fingertip tight.
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13
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Remove and let sit undisturbed on a towel for 24 hours.
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14
Check the seals after 24 hours; the lids should be concave and not pop back when pressed. Store in a cool, dark place for up to a year.
💡 Chef's Tips
Always wear gloves when handling habaneros and jalapeños to avoid 'jalapeño hand' burns. If your peppers all float to the top of the jar, wait until the jars are slightly cool but still warm, then gently invert them and turn them back over to redistribute the solids. Do not attempt to double this recipe in one pot; the pectin set is chemistry-dependent and larger batches often fail to gel. For a clearer jelly, you can strain the pepper mash through cheesecloth, but the rustic look of the flecks is traditional to Cajun style. If the jelly doesn't set immediately, don't panic—it can sometimes take up to 48 hours to fully firm up.
🍽️ Serving Suggestions
Classic Southern: Pour over a block of cold cream cheese and serve with buttery Ritz crackers. Glaze: Brush onto grilled pork chops or a roasted chicken during the last 10 minutes of cooking. Creole Sandwich: Use as a spread on a turkey and brie croissant for a sweet-heat lunch. Breakfast: Serve alongside hot, flaky buttermilk biscuits and salty country ham. Pairing: Complements a crisp, cold Chenin Blanc or a local Abita Amber lager beautifully.