Nashville Hot Pepper Jelly

Chef Ryan Wiebe

Servings

12-14 4 oz jars

Prep Time

20 minutes

Cook Time

10 minutes

Cuisine

American

Category

Moderate

A little sweet, a little heat - this Nashville Hot Pepper Jelly is a condiment you should keep around. Add this addictive stuff to burgers, charcuterie boards, atop cream cheese. Once you do, you'll start adding it to everything. Watch the recipe video below! 

Nashville Hot Pepper Jelly

Ingredients

  • 3 cups, finely chopped bell peppers (roughly 4 peppers) seeds removed, any colors you like
  • 4 cups sugar
  • 1.5 oz of pectin
  • 3 Tbsp Spiceology Nashville Hot Chicken seasoning (more if you’d like it hotter)
  • 3/4 cup apple cider vinegar
  • Optional, 2-3 Jalapenos or other hot peppers, finely diced
  • Canning Jars, lids and seals, this recipe makes about 12-14 4 oz mason jars

Directions

  1. Boil your canning jars in water to sterilize them.

  2. Finely chop all of your peppers, either with a knife or in a food processor.

  3. Add your chopped peppers into a pan over high heat, add in your pectin and apple cider vinegar, and bring to a boil.

  4. Remove from heat and add in your sugar and Spiceology Nashville Hot Chicken seasoning, bring to a boil for 2-3 minutes to dissolve the sugars.

  5. Give a taste to see if the heat and sweetness levels are where you’d like them to be.

  6. Carefully ladle your pepper mix into your sterile jars. - Add your jars back into a hot, but not boiling water bath for 5 minutes to seal your jars.

  7. Let the jars get to room temperature, and check your seals to make sure everything has sealed and will be shelf stable.
Recipe Products
Blend

Derek Wolf | Nashville Hot Chicken | BBQ Rub

Key Ingredients

Cayenne Pepper, Onion Granules, Paprika, Paprika, Light Chili Powder
Blend

Nashville Hot Chicken Seasoning

Key Ingredients

Cayenne Pepper, Onion Granules, Paprika, Paprika, Light Chili Powder