There is a high-end pepper jelly glaze on the market that is divine! However, it’s expensive and
sometimes hard to find.
Years ago, I made some pepper jelly that did not set up properly. It was of the same taste and consistency of this expensive, fancy packaged pepper jelly. I dug out that old recipe, made it, and lo and behold - it is the same!
The fancy brand is very pricy, but this recipe makes 64 ounces of glaze for around $10 (and that’s if you have to buy the peppers). This version costs around 15 cents per ounce.
The secret to this glaze is the use of the pepper “mush” and the undercooking of the small amount of pectin used.
Bailey’s Pepper Jelly Glaze
2.5 cups red or yellow or orange bell peppers (or a combo) chopped in a food processor
1.5 cups processed green bell peppers
¼ cup processed jalapeno peppers
1 cup apple cider vinegar
1 package Sure Jell
5 cups white sugar
For one batch, you will only need about 5 colored peppers, 2 green peppers and 2 or 3 jalapenos.
Other peppers can be added and/or less bell peppers used - just make sure the total amount of pepper “mush” is four cups.
De-seed all peppers and take out white ribs. Process to a mush in food processor. Measure pepper mush- liquid and all. Using the juice as well is one part of the "secret of the glaze.” Put pepper mush in pot, add vinegar and Sure Jell. Bring just to a slight boil.
Add sugar all at once and mix well.
Bring to a slight boil again, and time it for ONE MINUTE only. This is the second "secret of the glaze" -- slightly undercooking the pectin in the Sure Jell. Cook at a gentle boil, not a rolling boil. Remove from heat and skim foam. Ladle into hot jars and add hot lids and screw bands down tightly.
You can process the jars like regular pepper jelly if you want. I don't unless I'm giving as gifts. I use what I need and store the rest in the refrigerator.
To process: Ladle hot glaze into hot canning jars, any size, and fill to 1/4 inch of the tops. Wipe rims, add hot lids, tighten bands. Process in water bath canner for five minutes.
This makes 2 quarts. (If you want this to be a real jelly consistency, use 2 packs of Sure Jell and cook at a rolling boil for two minutes.)
To use the glaze:
1. Pour some over a block of cream cheese and serve with crackers.
2. Use as a finishing glaze on grilled chicken or pork
3. Use as a dip for chicken nuggets
Pepper jelly is a key ingredient for a popular cheese bake, and you can substitute my Pepper Jelly Glaze in the recipe. It is just as delicious!
Cheese Bake
1/2 cup mayonnaise
One 8 ounce pack cream cheese
2 cups grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled)
1/2 cup of Pepper Glaze
Mix mayonnaise, cream cheese, cheddar and onions in greased shallow pan. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Pepper Glaze. Serve with crackers.
