8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm

Ask The Chef

Click Here to submit your questions.

With a combination of sweet and hot flavors, pepper jelly is a delicious condiment on so many foods, including cheese, meats, and breads. The jelly can be made with any kind of pepper — from sweet bell peppers to red hot chile peppers or a combination. The peppers are balanced with fruit, sugar, and vinegar to tingle the tastebuds with sweet, sour, and hot. The only flavor missing is salt, so I love serving pepper jelly on cheese, especially goat cheese.

Since I picked an abundance of strawberries, here is my new addiction:

Strawberry-Pepper Jelly

  • 3 cups mashed strawberries
  • 1 package of powdered pectin
  • 2 cups apple cider vinegar
  • 8 cups sugar
  • 1/3 cup minced hot chile peppers (I used Thai bird chiles; for a milder taste, use jalapenos)

In a heavy-bottomed stockpot, bring the strawberries to a boil. Add the pectin and stir. Add the vinegar and sugar and bring to a boil. Add the peppers and boil for 4 minutes. Ladle into jars and seal or refrigerate.

Interested in canning classes? Kitchen Conservatory is offering several classes on canning some wonderful jams, jellies, pickles, tomatoes and more. Register Now.

One Comment for “Some Like It Hot: Pepper Jelly Recipe”  

  1. Janice Neuwirth

    Thanks Anne! I have been wanting to make a pepper jelly for a while now but I didn’t want to try just any recipe I found on the web. Can’t wait to try this…