Strawberry Pepper Jelly

Fresh strawberries’ sweetness pairs perfectly with the vinegary bite in the jelly.

Strawberry Pepper Jelly
Makes About 1 Pint
  • 1 cup sliced fresh strawberries
  • ½ cup sugar
  • ¼ cup plus 1 tablespoon white balsamic vinegar, divided
  • 1 teaspoon crushed red pepper
  • 2½ teaspoons low-sugar powdered pectin
  • Cream cheese and crackers, to serve
  1. In a small bowl, combine strawberries and sugar. Cover and refrigerate for 2 hours, stirring occasionally. Drain, reserving liquid; set strawberries aside.
  2. In a small saucepan, bring reserved strawberry liquid, ¼ cup vinegar, and red pepper to a boil over medium heat; cook until slightly thickened, about 10 minutes. Reduce heat to medium-low; add strawberries, and cook for 10 minutes. Sprinkle pectin over strawberry mixture, stirring to combine; simmer for 1 minute. Remove from heat; stir in remaining 1 tablespoon vinegar. Carefully transfer to a sterilized glass jar. Cover and let cool at room temperature for 1 hour.
  3. Refrigerate for at least 4 hours or up to 1 month. Serve with cream cheese and crackers.