The Southern Condiment We Put on Almost Everything

Sweet, a little spicy, and ruby red, pepper jelly is the curious spread that is more versatile than it lets on. Pepper jelly has earned its place in the Southern pantry not just because of its playful charm and eye-catching looks but also because it’s flat-out delicious.

The first time I encountered a jar of pepper jelly, I saw it sitting on a thick wooden board next to a sleeve of Ritz crackers and a bare block of cream cheese.

I looked at it suspiciously at first—bright jelly with cream cheese?—but once I sampled this peculiar offering, I got it: buttery crackers, zingy jelly, and rich, velvety cream cheese all coming together in a perfect bite.

For our associate editorial director, Megan, the pepper jelly–Ritz cracker scene is a familiar one. “Growing up in North Carolina, it really wasn’t a party without buttery Ritz crackers topped with cream cheese and pepper jelly,” she says. “Hot tip from my time living in Louisiana: Pepper jelly is also a fantastic dip for fried chicken livers.” Megan also recommends it as a topper for deviled eggs, mixed into a vinaigrette for leafy greens, and served with country ham. She’s especially thrilled to have this recipe on hand now, since she hasn’t been able to find good pepper jelly in New York, where she lives.

Thought to have originated in Texas in the 1970s, pepper jelly eventually became a pantry staple across the South, often sold at local food markets or canned at home. Its flavor appeal hinges on the timeless balance of sweet and spicy. I especially love this version below, developed by my colleague Craig Ruff from our Birmingham, Alabama, test kitchen. Staying true to the classic condiment, he achieves a balanced ratio of peppers alongside spicy chiles.

Red bell peppers lend a pleasant fruitiness, while a smaller portion of green bell peppers adds a vegetal, grassy note. Fresno and jalapeño chiles give the jelly its signature mild heat—never overwhelming, but always present. Meanwhile,  apple cider vinegar perks up the mix with its crisp acidity.

Craig relies on a food processor to process a portion of the red bell peppers and Fresno chiles, releasing their crimson juices, creating the jelly’s base, and giving it that iconic red hue. The remaining red bell peppers and Fresno chile are finely chopped by hand to preserve their bite, adding colorful flecks that pepper through (pun intended) the jelly. Craig opts for low-sugar pectin (such as Sure-Jell), which doesn’t rely on large amounts of sugar to activate, allowing for better control over the jelly’s sweetness. The pectin sets the mixture, giving the spread its gel-like texture. The recipe includes instructions for both easy, short-term storage and proper canning for longer-term keeping.

This versatile jelly deserves its place on a cheese board—whether paired with cream cheese, brie, or something more savory and firm, such as manchego or Chällerhocker. It also works beautifully as a glaze for grilled meats, such as chicken, or as a sweet and spicy spread on sandwiches. I personally love it spooned over a mound of stracciatella, draped on top of a thick slice of sourdough. If you didn’t grow up with it, pepper jelly might raise an eyebrow at first glance—but once you taste it, it’ll win you over, just like it did me.

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