Indulge your taste buds in a tantalizing fusion of sweet and spicy flavors with our homemade Cayman Islands Pepper Jelly recipe. Originating from the vibrant culinary culture of the Caribbean, this delightful jelly encapsulates the essence of tropical heat and island sweetness in every jar.

Crafted from the finest ingredients, including locally sourced peppers and a secret blend of spices, our Pepper Jelly is a versatile condiment that adds a fiery kick to any dish. Whether spread over warm buttered toast for a morning pick-me-up or paired with creamy cheeses for an elegant appetizer, this jelly is sure to elevate your culinary creations to new heights.

Join us on a culinary journey to the sun-kissed shores of the Cayman Islands as we unlock the secrets to creating this beloved Caribbean delicacy right in your own kitchen. Discover the perfect balance of heat and sweetness with our Cayman Islands Pepper Jelly recipe – a taste of paradise in every bite.


  • 1 pound (about 450g) hot peppers (such as Scotch bonnet or habanero), seeded and chopped
  • 2 cups apple cider vinegar
  • 6 cups granulated sugar
  • 1 pouch (about 85ml) liquid pectin
  • 1 teaspoon salt
  • Optional: 1-2 drops of green or red food coloring for vibrant color (if desired)


1- Prepare the Peppers: Wearing gloves, remove the stems and seeds from the hot peppers. Chop them into small pieces. Be cautious not to touch your face or eyes while handling the peppers.

2- Blend the Peppers: In a blender or food processor, puree the chopped peppers with 1 cup of apple cider vinegar until smooth.

3- Cook the Pepper Mixture: In a large, heavy-bottomed pot, combine the pepper puree with the remaining 1 cup of apple cider vinegar, sugar, and salt. Stir well to combine.

4- Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally.

5- Add Pectin: Gradually pour in the liquid pectin while stirring continuously. Let the mixture simmer for an additional 1-2 minutes to ensure the pectin is fully incorporated.

6- Test for Gel: To test if the jelly has reached the desired consistency, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it's ready. If not, continue to cook for a few more minutes and test again.

7- Optional Coloring: If desired, add 1-2 drops of food coloring to achieve a vibrant hue. Stir well to distribute the color evenly.

8- Jar the Jelly: Carefully ladle the hot pepper jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean with a damp cloth and seal tightly with lids.

9- Process the Jars: If you plan to store the jelly for an extended period, process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

10- Cool and Store: Allow the jars to cool completely at room temperature before storing them in a cool, dark place. The pepper jelly will continue to thicken as it cools.

11- Enjoy: Serve your homemade Cayman Islands Pepper Jelly as a zesty condiment alongside meats, cheeses, crackers, or use it as a glaze for grilled or roasted dishes. Enjoy the spicy-sweet flavors of the Caribbean!

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the Cayman Islands Pepper Jelly recipe per serving:

Hot Peppers (1 pound):

  • Calories: 110
  • Total Fat: 1g
  • Sodium: 10mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 5g
  • Sugars: 17g
  • Protein: 3g


  • Rich in vitamins A, C, and E, which are antioxidants that support immune health and skin health.
  • Contains capsaicin, which may help reduce inflammation and boost metabolism.
  • Provides a spicy flavor and heat to the pepper jelly.

Apple Cider Vinegar (2 cups):

  • Calories: 48
  • Total Fat: 0g
  • Sodium: 10mg
  • Total Carbohydrates: 0.8g
  • Sugars: 0.2g
  • Protein: 0g


  • Contains acetic acid, which may help with digestion and promote gut health.
  • May help regulate blood sugar levels and support weight management.
  • Adds acidity and tanginess to the pepper jelly.

Granulated Sugar (6 cups):

  • Calories: 480
  • Total Fat: 0g
  • Sodium: 0mg
  • Total Carbohydrates: 120g
  • Sugars: 120g
  • Protein: 0g


  • Provides quick energy due to its high carbohydrate content.
  • Enhances sweetness and balances the heat of the peppers in the jelly.
  • Contributes to the preservation and texture of the jelly.

Liquid Pectin (1 pouch, about 85ml):

  • Calories: 70
  • Total Fat: 0g
  • Sodium: 5mg
  • Total Carbohydrates: 17g
  • Sugars: 17g
  • Protein: 0g


  • Acts as a thickening agent, helping the jelly achieve its gel-like consistency.
  • Naturally occurring substance found in fruits, which may have prebiotic properties and support gut health.
  • Facilitates the gelling process, ensuring the jelly sets properly.

Salt (1 teaspoon):

  • Calories: 0
  • Total Fat: 0g
  • Sodium: 2325mg
  • Total Carbohydrates: 0g
  • Sugars: 0g
  • Protein: 0g


  • Essential for regulating fluid balance and nerve function in the body.
  • Enhances flavor and acts as a preservative in the jelly.
  • Helps balance the sweetness and acidity of the other ingredients.

*Note: Nutritional values are approximate and may vary based on specific brands and variations of ingredients used. Additionally, the nutritional values provided are for the entire recipe and should be divided by the number of servings to get the values per serving.


i'm just try to cook new things.