Sweet-hot pepper jelly is the South's party trick — a glowing jar that turns a block of cream cheese and a sleeve of crackers into hospitality. Red bell peppers for color, jalapeños for the burn, and a pinch of Datil & Minorca to tie it to the pantry. Make a batch; give half away.
Pair with Datil & Minorca · Makes 5–6 half-pint jars · Prep 20 min · Cook 15 min · Sets overnight
Ingredients
- 3 red bell peppers, very finely chopped
- 3–4 jalapeños, minced (keep seeds for real heat)
- 1½ cups apple cider vinegar
- 5 cups granulated sugar
- 1 tsp Datil & Minorca blend
- Pinch of salt
- 1 pouch (3 oz) liquid pectin
Directions
- 1
Boil the base. Combine peppers, jalapeños, vinegar, sugar, Datil & Minorca, and salt; bring to a hard rolling boil and boil 5 minutes, stirring.
- 2
Add the pectin. Stir in liquid pectin; return to a full boil for exactly 1 minute. Off heat; skim foam.
- 3
Rest and stir. Stand 5 minutes, stirring gently so the pepper flecks distribute instead of floating.
- 4
Jar. Ladle into clean half-pint jars; cool, cap, refrigerate. Sets fully overnight.
- 5
Serve. The classic: spooned over a block of cream cheese with buttery crackers. Also a glaze for pork, wings, or a hot biscuit.
Greer's Bar Notes
- The 5-minute stir-rest keeps the pepper confetti suspended through the jelly.
- Refrigerated, it keeps 3 months; for shelf-stable jars, water-bath 10 minutes.
- Seeds in for a burn, seeds out for a hum — the Datil & Minorca brings its own sweet-hot warmth either way.
Made with Datil & Minorca — the glowing jar that makes cream cheese a party.