Growing up in the South, sweet pepper jelly with cream cheese and crackers was definitely a thing – you’d undoubtedly find it somewhere on the table at any holiday party, church picnic, or family reunion.
But of course, it was loaded with refined sugar and artificial coloring to make it thick and *bright* green so when I found myself with a surplus of peppers this summer I decided to whip up a healthy, honey sweetened alternative to the sweet pepper jelly I knew in my childhood! Not only is it a fun throwback, but canning them was a great way for me to use all the peppers I had without any of them going bad. Plus, there’s only 5 ingredients:
- poblano peppers
- apple cider vinegar
I enjoy eating my version of Southern Sweet Pepper Jelly with some almond based cream cheese and paleo-friendly crackers such as Simple Mills.
For more recipes like this one, be sure to check out my Paleo Sweets cookbook available on my website!