This is a soft-set pepper jelly with a texture that falls somewhere between classic jelly and honey. Smooth, glossy, and spoonable. Bell peppers, habanero, arbol, ghost, and jalapeño flakes come together with sugar and citrus for a sweet-heat drizzle that lingers just enough.
It’s beautiful spooned over cream cheese, brushed onto grilled shrimp, drizzled over fried chicken, or served with cornbread. Add it to cheese boards, use it in marinades, or swirl a little into cocktails for a gentle kick.
I cook this jelly in copper pots in small batches so the set stays just right. Not stiff. Not runny. That hands-on approach lets me control the heat and texture carefully. Each batch yields around 6 to 7 jars, made slowly and intentionally.
This is a soft-set pepper jelly with a texture that falls somewhere between classic jelly and honey. Smooth, glossy, and spoonable. Bell peppers, habanero, arbol, ghost, and jalapeño flakes come together with sugar and citrus for a sweet-heat drizzle that lingers just enough.
It’s beautiful spooned over cream cheese, brushed onto grilled shrimp, drizzled over fried chicken, or served with cornbread. Add it to cheese boards, use it in marinades, or swirl a little into cocktails for a gentle kick.
I cook this jelly in copper pots in small batches so the set stays just right. Not stiff. Not runny. That hands-on approach lets me control the heat and texture carefully. Each batch yields around 6 to 7 jars, made slowly and intentionally.
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