Seranno Pepper Jelly

Remember that song  “Love the One Your With” by Stephen Stills of Crosby, Stills and Nash?  That is kind of what  happened with my Seranno Pepper Jelly.  I didn’t intend to make seranno pepper jelly.  It was actually my second choice and I wasn’t even happy about it.  My plans were to make Jalapeno pepper jelly.  However, when I went to garden to pick my jalapenos, there were only three lonely peppers.  But low and behold, my seranno pepper plant was proudly boasting a bounty of peppers.   So, like the song goes, “And if you can’t be with the one you love honey, love the one your with”!  (insert melody in your mind)  I am happy to say, this is one pepper relationship that worked out for the better!

Needless to say, my new pepper love is the versatile seranno. Hotter than a Jalapeno which has a mere 2,000 to 5,000 Scoville unit rating on the chili heat scale, the Soranno comes in a bit higher at 5,000 to 15,000 Scoville units.   Initially, I worried that the jelly would be to hot, and I am glad I was wrong.  For this jelly, I used a mixture of seranno pepper and green bell pepper.  I even had two lonely serannos that had turned red, so I popped them in the mix to add a bit of color.

Seranno Pepper Jelly on hearty corn bread made with whole wheat flour.

I am surprised and  impressed with the flavor of jelly this recipe produced.  Sweet, tangy and hot, but not overbearingly hot.  I think the meld of flavors is actually quite perfect.  So far I have only tried it over cream cheese and spread on crackers, as well as on corn bread and I love it!  I think it will also be pretty flavorful as a glaze on chicken or ham.  Or maybe zip up a bbq sauce and for sure a nice use it as a dip for chicken wings and other fried appetizers. I also envision this tasting amazing on a variety of different sandwiches. Man, Just writing this is making me crave it!  I think more recipe exploration is in order!

Diana’s Note:  Follow USDA Guidelines for proper sterilization and canning procedures. Although I followed guidelines from Ball, I do not claim to be a canning expert.  This recipe is an adaption from the cooked Jellies recipe on the insert from Ball in a box of Suregel liquid pectin.  The original recipe requires 12 Jalapeno peppers.

Interested in learning  more about marmalade and jam making?  Craftsy offers a nice little course that covers everything you need to know.  **Disclosure: This  is an affiliate link that I will earn a commission if you purchase something.  However, I promise to only link to products I know and love or would try myself.Check out Craftsy here:
Online Jam and Marmalade Class

Print Recipe
Seranno Pepper Jelly
Instructions
  1. Puree both the seranno and green bell pepper with 1 cup cider vinegar in a food processor. Do NOT strain puree.
  2. Combine puree with remaining vinegar and sugar.
  3. Bring to a boil over high heat for 10 minutes, stir frequently.
  4. Add liquid pectin from both pouches into your jelly mixture.
  5. Return to a hard boil for 1 minute, stirring constantly.
  6. Remove from heat and skim off any foam if necessary.
To Preserve Using Water Bath Method
  1. Ladle hot jelly into hot sterilized jars, leave 1/4 inch head space. I used 8 oz size jars
  2. Wipe rims and place lids onto hot jars.
  3. Apply bands and tighten "finger tight"
  4. Place your filled jars into your canner that should already be filled with hot water. Add more hot water to ensure your jars are covered by 1 to 2 inches of water. Bring the water to a gentle yet steady boil. Do NOT put your hot jars into a canner filled with cool water, as they may burst.
  5. Process the jars for 10 minutes. (**Adjusting for altitude) Turn off heat and let stand for 5 minutes
  6. Remove your jars from your canner and allow to cool on the counter for 24 hours.
  7. After 24 hours, check to ensure they are sealed. You can tell the lids are sealed if when you press on the center of the lid, it doesn't pop back up. The lid should be smooth with absolutely no flex.
Recipe Notes
  1. I filled and processed 5, 8 oz ball jelly jars. The jam that I did not process, I ladled into a container and let cool to room temperature to keep in the refrigerator to enjoy. Any jelly that you do not process in a water bath will last up to 3 weeks in the refrigerator.
**High Altitude Adjustment
  1. Increase processing time
  2. 5 minutes for 1,001 to 3,000 feet
  3. 10 minutes for 3,001 to 6,000 feet
  4. 15 minutes for 6,001 to 8,000 feet
  5. 20 minutes for 8,001 to 10,000 feet

Leave a Reply