Crawfish Pepper Jelly
Cajun Crawfish Pepper Jelly
From Cajun 911 Cuisine
Where the Bayou Cajun Heritage Meets the World’s Table
Recipe Overview
This Cajun Crawfish Pepper Jelly is a sweet-heat Louisiana specialty made with fresh peppers, apple juice, liquid crab boil, and tender crawfish tails. Perfect for cream cheese boards, seafood glazes, charcuterie boards, and gourmet gift jars. A bold Southern pepper jelly recipe inspired by authentic bayou cooking.
Yield
• About 5–6 cups total
• 12 (4-oz) jars
• 6 (8-oz) jars
• 3 (16-oz) jars
Ingredients
Instructions
1. In a large heavy pot, combine diced peppers, jalapeños, apple juice, apple cider vinegar, liquid crab boil, and lemon zest. Bring to a rolling boil over medium-high heat, stirring often.
2. Add all sugar at once. Stir well and return to a hard rolling boil that cannot be stirred down. Boil for 1 full minute.
3. Stir in liquid pectin and continue boiling for 1 minute.
4. Add diced crawfish tail meat and fresh lemon juice during the last 3 minutes of cooking. Maintain a gentle rolling boil, stirring carefully so the crawfish stays intact.
5. Remove from heat. Skim off any foam if needed. Ladle hot jelly into small jars, leaving ¼-inch headspace.
6. Allow jars to cool to room temperature, then refrigerate.
Storage
Refrigerator only. Store up to 3 months refrigerated. Label jars clearly: “Keep Refrigerated – Contains Shellfish.”
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© Cajun 911 Cuisine. All rights reserved. This recipe is for personal use and small-batch gifting.
