This smoked pepper jelly is a sweet and spicy treat that you can use in various dishes, it can be used for breakfast, lunch, dinner… and added bonus: snacks! Our all time favorite is great for parties, all you have to do is to pour the jelly on a block of cream cheese and serve it with crackers or just some freshly baked bread. You can also pour it over a pork loin for a sweet, smokey and spicy touch, or make a mean breakfast by adding this jelly into some warm and buttery biscuits. We could keep going but the possibilities are endless! Let us know in the comments what you would pair it with.
- FOGO Super Premium Lump Charcoal
- 8 jalapenos, smoked and diced
- 2 cups Fresh Banana Peppers
- 1 yellow caribe pepper
- 1 red bell pepper, diced
- 1 fresno chile, diced - Any of these peppers can be substituted for hotter or milder peppers.
- 1 cup distilled white vinegar
- 3 cups granulated sugar
- ½ cup honey
- ¼ tsp kosher salt
- 2 envelopes unflavored gelatin
Makes 12 4 oz jars
Light your grill with FOGO charcoal, set it up for indirect heat at 225 with a chunk of hickory wood. Slice all peppers to remove the seeds and stems. Place these in a metal or aluminum pan and put on the smoker for 45 minutes to an hour.
Smoking the peppers long enough to add smoke flavor and remove moisture is very important because your jelly might be more of a relish because of the water content in the pepper if not smoked long enough. Remove the peppers and allow them to cool until you can handle them.
Using a sharp chef's knife, mince banana peppers, yellow caribe pepper, red bell pepper, jalapenos, and fresno chile. You can use a food processor for this, but I prefer using a knife so I don’t have to clean my food processor of all the spicy peppers. Put the minced peppers in a saucepan over medium heat with 3 cups of sugar and 1 cup of distilled white vinegar. Add the honey and salt and stir. Bring this to a rolling boil. You may need to raise the heat to a medium-high setting. Let the mixture boil for 3 minutes. Remove from the heat and whisk in the gelatin. Make sure it is mixed well.
Sterilize the glass jars by putting them in boiling water for 10 minutes, then reduce the heat and let them stay in the hot water until ready to use. Do not boil the lids, just add them to the hot water prior to using them. This jelly can keep for 2-3 weeks in the refrigerator if you do not boil it for 10 minutes after canning. If you boil them, it can stay shelf stable for months. Please take caution with this because the sterilization process is very important to making a safe jelly. To be on the safe side, you can keep it refrigerated.
Allow the jelly to cool in the pan for 5 minutes before transferring to the jars. This will keep the peppers from rising to the top. Pour the jelly into sterilized jars and seal tight. Flip the jars over and allow them to cool. You should see the air bubbles popping when flipped. Once the jars are cool to the touch, refrigerate the jelly for a 2-3 week stable jelly. If you want to keep it longer, you can boil the jars in a pot for 10 minutes. Do not allow the jars to touch each other, so do it in batches if you need to. Also, the jars should not touch the bottom of the pan, so just put a clean dish cloth in the bottom for the jars to sit on. Once all are boiled, the seals on the jars should be tight and you should not be able to press in on the metal top to make a popping noise. If your jelly does not turn into jelly and is runny after allowing 24 hours to settle, there are a few variables that may have caused this. You can always refrigerate it and it should tighten up. There may have been too much moisture in your peppers, it could have boiled too long and messed up the structure of the gelatin, or the ratios or temperature were off on your cook. The flavors will be great, you just might have a different consistency to your jelly than you are used to.
Finally, feel free to serve as you wish and enjoy!