Red pepper jelly is a sweet and spicy condiment made from red bell peppers, vinegar, sugar and spices. It has a bright red color, soft set texture and sweet-hot flavor. Red pepper jelly is popular in the Southern United States and used to accompany crackers, cream cheese, meats and other foods. While not exclusively Canadian, red pepper jelly does have some connections to Canada.
In the opening paragraph, I briefly introduced red pepper jelly and its characteristics. I also noted that while not exclusively Canadian, it does have some Canadian connections which will be explored further in the article.
Origin and History of Red Pepper Jelly
The origins of red pepper jelly are not entirely clear, but it seems to have emerged in the American South in the late 1970s or early 1980s. Two women from different Southern states – Penelope Huston from Georgia and Norma Jean McBride from Louisiana – are often credited with inventing and popularizing red pepper jelly around this time.
Penelope Huston published a recipe for red pepper jelly in her 1984 cookbook “Penelope’s Southern Cooking.” Her version used red bell peppers, apple cider vinegar, sugar and spices like cinnamon and cloves. Norma Jean McBride also began producing and selling her version of red pepper jelly at farmer’s markets in Louisiana in the early 1980s. Her recipe was similar but used white distilled vinegar instead of cider vinegar.
The creation of red pepper jelly is likely linked to the growing popularity of specialty food products, jams, jellies and chutneys in the 1970s and 80s. The combination of sweet and spicy flavors was something new and appealing to Southern food culture at the time. The bright red color also made it an eye-catching accompaniment for crackers, cheese, meat dishes and more.
While red pepper jelly originated in the American South, it wasn’t long before it started gaining appreciation outside of the region, including in parts of Canada.
Red Pepper Jelly in Canada
Although red pepper jelly originated in the Southern United States, it has become popular in parts of Canada as well, especially in Ontario and the Maritimes. Here are some connections between red pepper jelly and Canada:
– A number of Canadian companies, such as Christine Cushing’s Flavour Can, Produits Belle River and Nova Scotia’s Raynors Farm Market, make and sell red pepper jelly products. It is stocked by specialty food stores and farmers markets across Ontario and the Maritimes.
– Red pepper jelly has been highlighted by Canadian food writers and media, including recipes and taste tests in publications like Canadian Living, Chatelaine and the Globe and Mail.
– Prince Edward County, Ontario is known as a hotspot for artisanal and specialty food products like red pepper jelly. Several producers are located in the PEC region.
– Farmer’s markets in Ontario and Nova Scotia frequently feature red pepper jelly from local producers. It’s become a popular artisanal item at markets like Kensington Market in Toronto.
– Red pepper jelly has been incorporated into classic Canadian treats like butter tarts, nanaimo bars and more by some creative cooks and bakers.
So while red pepper jelly originated in the Southern U.S., it has clearly gained a foothold as a specialty food item within parts of Canada as well, especially Ontario and Nova Scotia. The combination of sweet heat and bright color seems to have won over some Canadian food lovers.
Production and Ingredients
Red pepper jelly is made by combining chopped red bell peppers with vinegar, sugar and spices and cooking down into a thick, spreadable jelly-like consistency. Here are some more details on how it is produced:
Ingredients
– Bell peppers: Red bell peppers are the key ingredient. They provide the jelly’s signature red color and mild, sweet pepper flavor.
– Vinegar: Most recipes call for apple cider vinegar or white distilled vinegar. The vinegar provides acidity to balance the sweetness.
– Sugar: Granulated white sugar is used. It allows the red peppers and vinegar to cook into a thick, spoonable jelly.
– Spices: Spices like cinnamon, cloves, ginger, cayenne pepper add warmth, complexity and bite. They complement the sweet-tart flavors.
– Pectin: Some recipes use liquid or powdered pectin as a thickening agent.
Method
– Preparation: Bell peppers are rinsed, cored, seeded and chopped. Onions can be chopped and added as well. Vinegar, sugar and spices are measured out.
– Cooking: The pepper-vinegar mixture is brought to a boil then simmered until thickened to a jam-like consistency, which can take 30-60 minutes. For additional thickening, pectin may be whisked in at end.
– Canning: For shelf-stable preservation, the jelly is hot packed into sterilized jars that are then sealed and processed in a water bath canner. For immediate use, jelly can be simply cooled and refrigerated.
– Cooling: Once sealed in jars or poured into containers, the jelly needs to fully cool and set before using. Setting time will vary based on ingredients.
So red pepper jelly requires just a few simple ingredients, basic cooking methods and proper sterilization procedures for long-term storage in jars. The brightness of the red peppers remains vivid when cooked into jelly.
Common Variations
There are a few common ways that red pepper jelly recipes can vary:
– Type of vinegar: Most recipes call for cider vinegar or distilled white vinegar, but wine vinegar or champagne vinegar can also be used.
– Additional ingredients: Some versions include chopped onion, garlic, jalapeño or even carrots for different flavors. Citrus zest or juice is also sometimes added.
– Spicing: The amounts, varieties and combinations of spices can differ significantly from recipe to recipe.
– Pectin: Some recipes use it as a thickener while others rely solely on the natural pectin in the bell peppers.
– Consistency: Jelly can be made looser like jam or firmer like gelée depending on personal preference.
So there is room for creativity and customization when making red pepper jelly! The basic formula stays the same, but cooks can tailor ingredients to suit their tastes.
Uses and Pairings
Red pepper jelly is a versatile condiment that can be used in sweet or savory preparations. Here are some popular ways to serve and enjoy red pepper jelly:
Cheese Pairings
The sweet-spicy flavor of red pepper jelly goes well with a variety of cheeses:
– Cream cheese – Spread on bagels, pair with crackers
– Goat cheese – Top crostini or cheese plate
– Brie – Serve with wheat crackers
– Sharp cheddar – Pair with cheese straws or apple slices
– Blue cheese – Top crackers or celery sticks
– Camembert – Serve with bread or apple slices
The jelly helps cut through rich, fatty cheeses. The contrast of sweet and salty-savory is pleasing.
Meat Pairings
Red pepper jelly also complements many different meats:
– Pork – Use as glaze for roasted ham or pork chops
– Chicken – Brush on chicken wings or thighs before baking
– Turkey – Smear on turkey sandwiches
– Beef – Use as burger topping or dipping sauce
– Lamb – Serve as condiment for lamb chops
– Duck – Brush on duck before roasting
The bit of sweetness and acidity helps balance and enhance the flavor of fattier meats like pork or duck.
Other Pairings
– Crackers – Topped on buttery crackers or crispbread
– Crudités – Use as a dip for raw veggies
– Roasted veggies – Toss with roasted Brussels sprouts, squash, etc.
– Stuffing – Fold into stuffing or dressing recipes
– Baked brie – Top wheel of brie and bake
– Cheeseball – Swirl into cheeseball mixture before chilling
– Sandwiches – Add unique flavor to any sandwich fillings
– Breakfast – Stir into yogurt or top biscuits
As you can see red pepper jelly can be served in many sweet or savory applications thanks to its versatile flavor profile. It’s more than just a cheese accompaniment!
Nutrition Facts
Red pepper jelly is a high sugar food, so it does not offer much in the way of nutrition. Here are some estimates of the nutrients found in a typical serving:
| Nutrient | Amount (in 1 tablespoon) |
| Calories | 45 |
| Carbohydrates | 11g |
| Sugars | 8g |
| Protein | 0g |
| Fat | 0g |
| Fiber | 0.5g |
| Sodium | 10mg |
As you can see, red pepper jelly provides energy mainly in the form of natural sugars. There is minimal protein, fat or fiber. The small amount of capsaicin from hot peppers may provide phytonutrients with health benefits, but overall nutritional value is low. Enjoy red pepper jelly in moderation as part of a balanced diet.
Storage and Shelf Life
Properly prepared red pepper jelly that has been heat processed in jars can be stored at room temperature for up to 1 year. Refrigerated jelly will keep for at least 2-3 months. Here are some storage guidelines:
– Store jars in cool, dark place away from direct sunlight. Heat and light degrade quality over time.
– Refrigerate after opening. The jelly may mold if left unrefrigerated after opening due to contamination.
– Use clean, dry utensils each time to avoid introducing bacteria.
– Look for signs of spoilage like mold, off smells or textures before eating. Discard if any signs of spoilage.
– Freeze for longer term storage. Thawed jelly may have softer set.
– Canned jelly can lose quality after 1 year. Eat within 12 months for best flavor.
Follow basic food storage safety practices and red pepper jelly can easily keep for many months sealed, refrigerated or frozen. The bright color may fade over time but won’t affect safety. Discard if you see any mold or fermentation.
Where to Buy Red Pepper Jelly
Red pepper jelly has become widely available at many grocery stores and food retailers. Here are some places you can buy it:
Grocery Stores
– Condiment aisle – National brands like Luke’s and Reese may be stocked.
– Specialty foods section – Larger selections from gourmet brands.
– Local/natural foods – Look for small-batch local or organic options.
– In-store deli – Ask if they carry any fresh red pepper jelly.
Farmers Markets
Many local vendors will sell their homemade red pepper jelly at farmers markets. Try markets in these areas:
– Southern U.S. – Very common in Georgia, Louisiana, etc.
– Ontario, Canada – Found at markets like Kensington in Toronto.
– Nova Scotia, Canada – Lots of small jelly producers.
Online Stores
– Amazon – Wide selection available online.
– Etsy – Find homemade and artisanal versions.
– Shopify – Some jelly makers sell through their own sites.
– eBay – Individual jars and lots available.
The best prices and selection are often found directly from small producers at farmers markets and online stores. Be sure to look for reviews and signs of a high quality product.
How to Make Your Own
It’s easy to make your own red pepper jelly at home. Here is an overview of the process:
Ingredients
– 4 cups chopped red bell peppers
– 2 cups apple cider vinegar
– 5 cups white sugar
– 1 tsp crushed red pepper flakes
– 6 oz liquid pectin
Instructions
1. Prepare jars and lids for canning. Keep them hot.
2. Combine peppers, vinegar, sugar and pepper flakes in a saucepan. Bring to a boil.
3. Once boiling, cook for 10 minutes until peppers are soft.
4. Stir in pectin and return to a boil. Boil hard for 1 minute.
5. Remove from heat and immediately fill prepared jars leaving 1⁄4 inch headspace. Apply lids and rings.
6. Process filled jars in a water bath canner for 10 minutes. Cool and store.
7. Once cooled, the jelly will thicken to a spreadable consistency.
Be sure to sterilize all equipment and follow canning safety procedures carefully. The resulting jelly will have a beautiful color and homemade flavor!
Conclusion
In conclusion, while red pepper jelly has its origins in the American South, it has become popular in parts of Canada as well, particularly Ontario and Nova Scotia. Canadian food media, restaurants, specialty stores and farmers markets all embrace red pepper jelly made by local Canadian producers. The balance of sweet and heat seems to appeal to Canadian palates just as it does throughout the Southern U.S. While not exclusively Canadian, red pepper jelly has certainly found an enthusiastic audience north of the border. Its versatility makes it a welcome addition to any cheese board, deli spread, or sandwich snack. The next time you come across red pepper jelly at a farmer’s market, don’t be shy to pick up jar to add some sweet and spicy flavor to your cooking.