Mary Alice's Pepper Jelly

Pepper jelly is a Southern staple for a reason: that hit of sweet heat spooned over a block of cream cheese with crackers is one of the simplest, most addictive appetizers you can put out. Mary Alice’s version blends hot chili peppers with green bell peppers for a jelly that brings flavor and warmth without blowing anyone’s head off.

The process is straightforward canning 101. Blend the peppers, strain the juice, and add vinegar to bring it to three cups of liquid. That liquid boils with Sure-Jell pectin first, then five cups of sugar go in all at once. The key moment Mary Alice nails: keep stirring through the boil. The sugar will knock the boil down when you add it, and you need to stir continuously until it reaches a rolling boil that won’t stop even while you’re stirring. That’s the signal the pectin is activating and the jelly will set properly.

A few drops of food coloring (red or green, your choice) make the jars look more festive on a gift shelf. Skip it if you prefer the natural pale green color.

Pro Tips

• Use rubber gloves when handling the hot chili peppers. The oils linger on your skin for hours and will burn your eyes if you touch your face.
• Skim the foam off the top before pouring into jars. It won’t affect the taste, but it makes the jelly look cloudy.
• These jars make great holiday gifts. The jelly keeps sealed for up to a year in a cool, dark pantry.

Variations

• Red pepper jelly: Use red bell peppers instead of green and red food coloring for a warmer color and slightly sweeter flavor.
• Extra hot: Increase the chili peppers or use habaneros if you want a jelly with real fire. Taste the pepper blend before cooking to gauge the heat level.