Pennsylvania Dutch crack — red pepper jelly

hot chile jelly

Red pepper jelly is a staple of the classic PA Dutch repertoire. Sweet or  hot. Clear with a reddish tint to it.

On cream cheese with crackers, oh my. These days I have it on cream cheese on a red pepper square.

The old Ball Jar canning book — the BLUE one–careful how you say that — which everyone had when I was growing up, had a good recipe for this, so I went looking.

I found this on the current Ball site:


2 thoughts on “Pennsylvania Dutch crack — red pepper jelly

    1. Thank you, Chef Eva, that’s a high compliment coming from you!
      All credit goes to Liana Krissoff for taking some old classics and making them fresh and new again. Her recipes taste like what I remember them to taste like before home preserving went from necessity to marketing opportunity. Best wishes for the holiday season!


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