Acerola jelly with pepper recipe

As soon as spring arrives, it's time to prepare recipes with acerola! One of the tastiest suggestions is this recipe for acerola jelly with dedo-de-moça pepper, very easy to make and that sells several small bottles. Prepare to accompany cookies for afternoon tea or offer to that family member or friend you know loves acerola. Check out the detailed step by step of this acerola recipe that I share on specialfood and try it out!

Ingredients for making acerola jelly with pepper:

 1 kilogram of acerola

 400 grams of sugar (2½ cups)

 6 units of finger pepper

How to make acerola jelly with pepper:

To make this acerola jelly, start by placing the acerola and sugar in a pan. Cook over medium-low heat until the fruit melts and is very soft.

Tip: Use very ripe acerola so that your jelly is very red.

Pass the mixture through a sieve, to filter the seeds from the acerola, and return with the pulp to the pan. Add the seedless and finely chopped peppers and cook over low heat for 1 hour or until thickened the way you like it.

After the previous step your acerola jelly with pepper is ready! Place while still warm in tightly closed sterilized jars and store in a dark place.

Take the opportunity to learn how to make diet jabuticaba jam, homemade jackfruit jam and green papaya jam. Bon appetit and let us know what you think in the comments!

Tip: This jelly lasts several months after it's closed, so it's worth making a large quantity and savoring it throughout the year!

If you liked the acerola jelly with pepper recipe, we suggest you enter our Jam and Jam Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the custard apple mousse recipe/ mango lassi recipe/ chayote benefits blogpost/ kiwi jam recipe/ mandarin jam recipe.