Pepper jelly: Difference between revisions

{{Infobox prepared food

| image = Red Pepper Jelly (1962318754) (cropped).jpg

'''Pepper jelly''' is a [[Fruit_preservesFruit preserves#Jelly|preserve]] made with peppers, [[sugar]], and [[salt]] in a [[fruit pectin|pectin]] or [[vinegar]] base. The product, which rose in popularity in the United States from the 1980s to mid-1990s,<ref>{{cite web|url=https://books.google.com/ngrams/graph?content=pepper+jelly|title=Google books ngram viewer}}</ref> can be described as a [[piquant]] mix of sweetness and heat, and is used for meats and as an ingredient in various food preparations.<ref name=hot>{{cite news|url=https://news.google.com/newspapers?id=1JEzAAAAIBAJ&pg=5058,3336633&dq=pepper+jelly&hl=en|title=This pepper jelly is real hot stuff |author=King, Terry Johnson|newspaper=[[The Miami News]]|access-date=8 November 2015}}</ref> It can be put in [[sandwich]]es, or served on [[cream cheese]] for a cracker spread<ref name=hot/> or used to make a pepper jelly [[cheesecake]].<ref>{{cite web|url=https://pqasb.pqarchiver.com/thestar/access/474048201.html?FMT=ABS&FMTS=ABS:FT&type=current&date=Aug+17%2C+1988&author=Jane+Salzfass+Freiman&pub=Toronto+Star&desc=Pepper+jelly+is+fascinating+to+make&pqatl=google|archive-url=https://archive.today/20130201033235/http://pqasb.pqarchiver.com/thestar/access/474048201.html?FMT=ABS&FMTS=ABS:FT&type=current&date=Aug+17,+1988&author=Jane+Salzfass+Freiman&pub=Toronto+Star&desc=Pepper+jelly+is+fascinating+to+make&pqatl=google|url-status=dead|archive-date=February 1, 2013|title=Pepper jelly is fascinating to make|work=thestar.com|access-date=8 November 2015}}</ref><ref>{{cite web|url=http://old.post-gazette.com/food/20021125savory1125r4p9.asp|title=Hot Pepper Jelly Cheesecake|work=post-gazette.com|access-date=8 November 2015}}</ref>

Pepper jelly's history starts in Lake Jackson, Texas. The first dates for commercial sale start around the late 1970s. The original recipes for pepper jelly were likely to be with jalapeno[[jalapeño]] peppers.<ref>{{Cite web|title=About Pepper Jelly|url=https://ifood.tv/jelly/pepper-jelly/about|access-date=2020-10-12|website=ifood.tv|language=en}}</ref>[[File:Fried chicken livers with Elizabeth's pepper jelly.jpg|thumb|Fried chicken livers with pepper jelly from Elizabeth's Restaurant in [[Bywater, New Orleans]]]]

The more common preparation of pepper jelly is with jalapenosjalapeños, bell peppers, [[pectin]], sugar, vinegar, and often timesoftentimes wine or liqueur.<ref>{{Cite web|last=Byrn|first=Anne|date=2018-03-19|title=It's springtime in the South -- let's make hot pepper jelly|url=https://www.southernkitchen.com/articles/eat/make-pepper-jelly-and-be-as-southern-as-you-can-be|access-date=2020-10-12|website=Southern Kitchen|language=en}}</ref>

There have been taste testtests to observe which pepper combination is most popular and desirable. The peppers looked at were Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika and Dedo de Moça. The study concluded that less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the most suitable for making jelly due to the reddish color, characteristic flavor and aroma of a pepper, sweet taste, and low pungency.<ref>{{Cite journal|last=Almeida Alves|first=Jéssica|last2=Nogueira Curi|first2=Paula|last3=Pio|first3=Rafael|last4=dos Santos Penoni|first4=Edwaldo|last5=Pasqual|first5=Moacir|last6=Rios de Souza|first6=Vanessa|date=2019-02-01|title=Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies|url= |journal=Journal of Food Science and Technology|language=en|volume=56|issue=2|pages=624–633|doi=10.1007/s13197-018-3517-z|issn=0975-8402|pmc=6400772|pmid=30906020}}</ref>