Pepper jelly is a sweet and spicy condiment made from peppers, vinegar, sugar, and pectin. It has a soft set texture similar to jam or preserves. The kind of pepper used in pepper jelly can vary, but there are a few varieties that are commonly used.
Bell Peppers
One of the most popular peppers used in pepper jelly is the bell pepper. Bell peppers are large, rounded, sweet peppers that come in a variety of colors including green, red, yellow, orange, and purple. Green bell peppers are the most frequently used. They have a crisp texture and a mild sweet flavor that pairs well with the sweetness of the jelly. The mild flavor allows the other ingredients to shine through. Red, orange, or yellow bell peppers can also be used to create a jelly with a subtle fruity flavor.
Benefits of Using Bell Peppers
- Imparts a mild, sweet flavor
- Widely available year-round
- Lower cost than other pepper varieties
- Easy to seed and dice
- Bright color enhances visual appeal
Jalapeño Peppers
Jalapeño peppers are another popular choice for pepper jelly. Jalapeños are small to medium sized chili peppers with a bright green color. They have a hot, smoky flavor and a Scoville rating between 2,500 to 10,000 units. Many traditional pepper jelly recipes call for jalapeños. When used in jelly, the peppers are seeded and deveined which removes most of the heat. This leaves behind the fruity, floral notes of the pepper. Jalapeño pepper jelly has a mild spicy kick that combines nicely with the sweetness of the jelly.
Benefits of Using Jalapeño Peppers
- Adds mild heat and smoky flavor
- Allows the fruitiness of the pepper to come through
- Brings complexity and depth of flavor
- Yields traditional style pepper jelly
- Pairs well with cream cheese and meats
Habanero Peppers
For an extra spicy jelly, habanero peppers can be used. Habaneros are extremely hot chili peppers rated between 100,000 to 350,000 Scoville units. They have a fruity, citrusy flavor. When preparing habanero pepper jelly, the peppers are usually seeded and deveined to remove most of the heat. This leaves the jelly with intense flavor but not overwhelming spice. The bright orange color of habaneros also makes an visually stunning jelly.
Benefits of Using Habanero Peppers
- Adds intense fruity, tropical flavor
- Brings deep red-orange color
- Yields a pepper jelly with more heat
- Allows fruitiness to balance out heat
- Pairs well with strong flavors like goat cheese
Poblano Peppers
For a milder, darker colored pepper jelly, poblano peppers can be used. Poblanos are a type of mild chili pepper with a deep, earthy flavor. They have a rich dark green color that ripens to a reddish brown. Poblanos range from 1,000 to 2,000 Scoville units, so they add minimal heat. Their flavor is described as a cross between a green bell pepper and an ancho chili pepper. The dark color gives the jelly a unique look. Poblano pepper jelly pairs well with fish, chicken, and pork dishes.
Benefits of Using Poblano Peppers
- Adds earthy, mild heat
- Dark green color for visual appeal
- Distinctive rich, smoky flavor
- Works well in savory pepper jelly recipes
- Complements poultry, fish, pork and beef
Banana Peppers
For an extra sweet jelly, banana peppers are a good option. Banana peppers are a variety of sweet pepper with a pale yellow color and elongated shape. They have a honey-like flavor with slight tangy undertones. Banana peppers measure around 500-1,000 Scoville units, giving the jelly a barely-there heat. The sweetness needs to be balanced with extra vinegar and spices when using banana peppers. They make a pepper jelly with a gorgeous golden color.
Benefits of Using Banana Peppers
- Adds mellow sweetness
- Golden yellow color
- Light tangy flavor
- Lower amount of natural sugars
- Works well with added savory spices
Cherry Peppers
For a jelly with moderate heat, cherry peppers are a good choice. Cherry peppers are round, red chili peppers averaging around 2,500 Scoville units. They have a bright, fruity taste that pairs nicely with the sweetness of pepper jelly. Their small size makes them easy to prep. Cherry pepper jelly has a stunning ruby red color. It goes well with cream cheese, sharp cheddar, and grilled meats.
Benefits of Using Cherry Peppers
- Adds moderate heat
- Vibrant red color
- Fruity, slightly sweet flavor
- Small size easy to seed and dice
- Works well with bold ingredients
Serrano Peppers
For a spicier jelly, serrano peppers can be used. Serrano peppers measure around 10,000-25,000 Scoville heat units. They have a very pungent, biting flavor. The heat varies though, so tasting before use is recommended. Serrano peppers have a fresh green color that adds nice visual contrast in the jelly. The intense heat pairs well with meats and strong flavored cheeses.
Benefits of Using Serrano Peppers
- Adds hot, pungent flavor
- Fresh green color
- Heat complements meat and cheese
- Flavor holds up to canning process
- Works well in savory pepper jellies
Pepper Variety Comparison
Here is a table summarizing some of the most common pepper varieties used in pepper jelly and their key characteristics:
| Pepper Variety | Scoville Heat Units | Flavor | Color |
|---|---|---|---|
| Bell Pepper | 0 | Sweet, mild | Green, red, orange, yellow, purple |
| Jalapeño | 2,500-10,000 | Smoky, spicy | Green |
| Habanero | 100,000-350,000 | Fruity, tropical, very hot | Orange |
| Poblano | 1,000-2,000 | Earthy, mild heat | Dark green to reddish brown |
| Banana Pepper | 500-1,000 | Sweet, mellow | Pale yellow |
| Cherry Pepper | 2,500 | Fruity, mildly hot | Red |
| Serrano Pepper | 10,000-25,000 | Very hot, pungent | Green |
Choosing Peppers for Pepper Jelly
When choosing which type of pepper to use in pepper jelly, consider the heat level, flavor, and color you want to achieve. Milder peppers like bell peppers or poblanos are great for a subtly spicy jelly. For more heat, go for peppers in the 2,500-10,000 Scoville range like jalapeños or cherry peppers. And for an extra kick, use peppers over 100,000 Scoville units like habaneros. Just remember to remove the seeds and veins to help control the heat level. The flavor should complement the other jelly ingredients. Sweeter peppers pair well with lots of added sugar while hotter peppers need enough acidity to balance out the heat. Whatever pepper you choose, be sure to use ones that are fresh, firm, and brightly colored.
Conclusion
Pepper jelly can be made with an assortment of pepper varieties. The most popular options are bell peppers, jalapeño peppers, habanero peppers, poblano peppers, banana peppers, cherry peppers, and serrano peppers. Each type lends its own unique flavor, spice level, and color to the jelly. Bell peppers offer mild sweetness, jalapeños bring smoky heat, habaneros intense tropical fruitiness, poblanos earthy richness, banana peppers delicate honey-like sweetness, cherry peppers bright fruity spice, and serranos sharp pungent heat. The pepper can be chosen based on the overall flavor profile and heat level desired. Whichever pepper is used, it combines with the other jelly ingredients to create a sweet-spicy condiment perfect for spreading on crackers, meats, and cheeses.