Ginger Pepper Jelly

Ginger Pepper Jelly-Putting Up with ErinGinger Pepper Jelly-Putting Up with Erin

Rather than rambling on and on about how I didn’t (again) wear gloves while prepping these hot peppers, instead I’m going to talk about how the magic of homemade kefir saving my pepper oil burned hands. “I’m a badass, I don’t need to wear gloves…” fast forward 3 hours.. don’t worry I remembered not to touch any of my bits… and my hands were on fire. A few years back following a similar pepper situation, a friend suggested I try yogurt for heat relief. With no yogurt on hand, the only thing that I had that would suffice was my precious kefir. So picture this: 1am in the morning, buck naked, rubbing creamy kefir all over my hands. Sexy? NO! I swear, if only I was a bug on the wall observing my odd behaviors… But the point here is that it worked. So there ya’ have it, yet another awesome reason to make your own homemade kefir (see recipe link above).

Quite surprisingly, this is my first pepper jelly. Surprising because I use hot peppers in everything. Perhaps the fear of the prep. process, or perhaps because I felt it would be hard to create a hot sweet jelly comparable to the stuff other people make, but after 3 years of routine canning I decide to just go for it. To keep it weird, I added some fresh ginger acquired from Maple Spring Gardens and cilantro (really just for the touch of green) to the melange of hot peppers found at the Four Leaf Farm market stand. What makes this pepper jelly a bit different is in the use of a specific bastardly-hot pepper: the lemon drop pepper… “a hot, citrus-like, lemon-flavored pepper which is a popular seasoning pepper in Peru, where it is known askellu uchu.” 

Ginger Pepper Jelly-Putting Up with Erin

Enjoy this ginger pepper jelly mixed with cream cheese for a special chip dip, or use it in place of any mildly sweet salsa spread.

Ginger Pepper Jelly-Putting Up with Erin

Ginger Pepper Jelly with Cilantro

Yield: 7 half pints


  • 3-4 pints small hot, mild, and bell peppers (seeds and stems removed
  • 1/4 cup fresh ginger (peeled and coarsely chopped)
  • 2 cups apple cider vinegar
  • 6 cups sugar
  • 2 - 3 oz pouches of liquid pectin
  • handful of fresh cilantro leaves (minced)-- optional


  1. In a large bowl, combine chopped peppers, ginger, and apple cider vinegar. Using either an immersion blender or food processor process mixture until fine.
  2. In a large-sized, non-ionized pot combine processed pepper/ginger mixture, sugar, and remaining vinegar. Bring to a full rolling boil (10-15 minutes). Continue to boil over high heat for 5 minutes.
  3. Stir in liquid pectin packs, return to a boil and cook for 1 minute.
  4. Stir in minced cilantro
  5. Remove pot from stove, and carefully skim off any foam that may have formed.
  6. Ladle jelly mixture into jars leaving 1/4 inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 10 minutes.
  7. Remove jars from canner and let set on a folded towel for 12-24 hours.


Recipe adapted from Simply So Good.

1 response to Ginger Pepper Jelly

  1. Links: Plum Ketchup, Roasted Tomatoes, and Winners - Food in Jars

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