Just as flavorful as your favorite original recipe, this Sugar-Free Pepper Jelly is a great snack for those on a low-carb or keto diet with just 1 net carb per ounce.
If you’re anything like me, you adore the delicious combo of sweet and spicy. Well, today I’m sharing one of my absolute favorite recipes with you: Sugar-Free Pepper Jelly.
With a burst of flavor from fresh peppers and a hint of sweetness, this jelly will become your new go-to condiment. And the best part? It’s sugar-free, so it’s great for those watching their sugar intake.
Don’t worry, though! We’re going sugar free without sacrificing the sweet flavor that we all love from our jelly.
This delightful Sugar-Free Pepper Jelly recipe is bound to impress your guests and satisfy your sweet tooth. Remember, while this version is on the milder side, you can always spice things up to suit your preference.
Happy cooking and I can’t wait for you to try this delicious condiment! If you loved it as much as I do, drop a star rating below and share your thoughts!
Common Questions About Sugar-Free Pepper Jelly
Why use a monk fruit-allulose blend?
It’s a fantastic natural sweetener that mimics the taste of sugar without the added calories or blood sugar spike. Plus, it works perfectly in jam recipes like this!
Isn’t it amazing how many options we have these days? This stuff just wasn’t around when I was a kid.
Is the food coloring necessary?
It’s totally optional! I add a drop or two to give the jelly a vibrant hue, but you can skip it if you’d prefer a more natural look. I personally love what a little food coloring does to the color of this jelly. It really makes it pop on the shelf!
How spicy is this jelly?
This recipe is a balance between the mild sweetness of poblano and sweet pepper. For a hotter jelly, you can add jalapeño peppers or even serrano chili peppers.
Storage
I love freezer jellies of all types. The fresher quality really adds something to the flavor. Sometimes it’s nice to actually go through the canning process too. Feel free to do that if you’re up for it!
Refrigerator
Keep your jelly in an airtight container or properly sealed jar. It should stay fresh for up to 3 weeks.
Freezer
If you’re planning to store it longer, you can freeze the jelly. Ensure it’s cooled to room temperature first, and then it can be kept frozen for up to 6 months.
Tips
If you’ve never made a spicy jelly before, you’re in for a real treat. I really love the spicy-sweet combo here. I’ve even got some ideas for you on what to serve it with down below!
- Pepper Prep: Always wash jars and chop peppers wearing rubber gloves. It’ll save you from any unexpected spicy surprises on your hands!
- Consistency: If you find your jelly a bit runny after cooling, don’t worry. It might thicken up more as it sits.
- Heat Test: Before transferring to jars, do a quick taste test to ensure the desired heat level. If you want a kick, add some red pepper flakes!
Ingredients
The apple cider vinegar really levels up the flavor of this jelly. It serves to pull out and enhance the flavor of the other ingredients. Yum!
- Poblano pepper
- Sweet pepper
- Monk fruit-allulose blend
- Apple cider vinegar
- Low-sugar SureJell Pectin (pink box)
- Matching food color (optional)
How to Make Sugar-Free Pepper Jelly
There’s nothing complicated here. I think you’ll love how simple and easy this process is. In the end, you’ll have beautiful jars of jelly that taste amazing too!
- Cut open the peppers & remove the seeds.
- Place the cut peppers in the food processor & pulse until they are minced & nearly a paste. It’s okay to have some larger pieces left.
- Transfer to a medium saucepan & add the cider vinegar & sugar substitute.
- Cook on med-high until it comes to a rolling boil.
- Remove from heat & add in the pectin & food coloring. Stir to combine well.
- At this point, you can carefully transfer it to sterile jars and allow it to cool to room temperature before serving, refrigerating, or freezing.
Kitchen Supplies You’ll Need for Sugar-Free Pepper Jelly
I love my food processor when it comes to recipes like these. When I want to do a lot of chopping, it’s nice not to do it by hand. Then again, maybe you like that part. In that case, a little elbow grease will do the trick too!
- Food processor
- Medium saucepan
- Sterile jars or small jars with lids
- Large pan (if using a hot water bath)
- Paper towel (to clean the rims of the jars)
What to Serve With Sugar-Free Pepper Jelly
This jelly pairs beautifully with both soft cheese like a block of cream cheese or brie cheese and more robust ones like goat cheese.
Spread it over a keto cracker or add it to your charcuterie board during a dinner party. It also adds a sweet and spicy burst of flavor when glazed over pork chops.
Why You Should Make Sugar-Free Pepper Jelly
I love giving these jars as Christmas or housewarming gifts. They’re just so pretty! If you know your guests or friends aren’t spicy food lovers, you can always tone down the kick.
- Unique Flavor: This is not your grocery store jam! It offers a perfect balance of sweet and spicy.
- Versatile Pairing: This goes amazingly well with cheeses, meats, and even your morning toast.
- Diet-Friendly: A delicious condiment that caters to those cutting down on sugar.
- Great Gift: Pop them into decorative jars, and you’ve got a thoughtful gift for food-loving friends.
Variations and Add-Ins for Sugar-Free Pepper Jelly
Have you got any great ideas for ways to change this recipe a bit? I’d love to hear from you! Let me know in the comments below and share it with the group!
- Fruity Twist: Add a splash of fruit juice like lime juice or lemon juice.
- Extra Heat: Throw in some red pepper flakes or even some ground serrano chili peppers.
- Vibrant Colors: Play with yellow peppers or green bell peppers for a visual treat.
- A little crunch: I’ve seen people add in some almond slivers for a little texture. Go nuts!
If you love this easy keto-friendly recipe, you’re going to love these other low-carb recipes too. Please click each link below to find the easy, printable recipe!
Pair This Jelly With These Great Recipes
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Sugar-Free Pepper Jelly
Ingredients
- ½ poblano pepper
- 1 sweet pepper
- 1 cup monk fruit-allulose blend
- ¼ cup apple cider vinegar
- 2 tbsp low-sugar SureJell Pectin pink box
1-2 drops matching food color – optional
Instructions
- Cut open the peppers & remove the seeds.
- Place the cut peppers in the food processor & pulse until they are minced & nearly a paste. It’s okay to have some larger pieces left.
- Transfer to a medium saucepan & add the cider vinegar & sugar substitute.
- Cook on med-high until it comes to a rolling boil.
- Remove from heat & add in the pectin & food coloring. Stir to combine well.
- At this point, you can carefully transfer it to sterile jars and allow it to cool to room temperature before serving, refrigerating, or freezing.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Cristina K says
Can’t wait to try this I love pepper jelly and I haven’t had it in forever because of the sugar
Tarry says
I wanted this to be great. The flavor is really good but when it cooled it was grainy. I only had munk fruit blend (no allulose) could this be an issue? Well I can use it warm as a sweet and sour sauce.
Gina Kleinworth says
Yes – this needs to be made with a product that performs like real sugar and cooked until it has fully dissolved. The issue isn’t the recipe, but more with the products used/subbing in alternate ingredients than what was called for.
Kayla says
Can you be more specific on what type of “sweet pepper” you used? Bell pepper? Banana pepper? Pimento?
Gina Kleinworth says
I like to use Snacking Peppers, like the ones shown in the images here. Buy you can use any type you prefer based on heat level. If you can’t find these, you can always sub in a bell pepper.
LISA M DOWNING says
Can you use straight monkfruit in the sugar free pepper jell ?
Gina Kleinworth says
I have not tested it with just monkfruit. The consistency or sweetness might be different from what is shown here.
Catherine Camara says
Can this be canned? I.e store for years I. Canning jars ? Is there enough acid content ? Is it safe for canning ??
Gina Kleinworth says
I have not tried canning this recipe. This should be stored in the freezer.