Volcanic Flow Spicy Jelly (Printable)

Crisp black crackers surround a molten center of fiery red pepper jelly, perfect for sharing.

# What You'll Need:

→ Crackers

01 - 1 cup all-purpose flour
02 - 2 tablespoons activated charcoal powder (food grade)
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 1/3 cup water

→ Spicy Red-Hot Jelly

07 - 1 cup red pepper jelly
08 - 1 to 2 teaspoons hot sauce, adjust to taste
09 - 1/4 teaspoon chili flakes
10 - 1 teaspoon fresh lime juice

# Directions:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together flour, activated charcoal powder, sea salt, and black pepper. Add olive oil and water, stirring until a dough forms.
03 - Roll the dough thinly between two sheets of parchment paper. Cut into irregular shapes resembling lava rocks using a knife or cookie cutter.
04 - Place shaped dough pieces on the prepared baking tray and bake for 8 to 10 minutes until crisp and dry. Allow to cool completely.
05 - In a small bowl, combine red pepper jelly, hot sauce, chili flakes, and lime juice. Warm gently if necessary to achieve a pourable consistency.
06 - Arrange cooled black crackers in a ring on a serving plate, leaving space in the center. Spoon the spicy jelly into the middle to create a fiery crater. Serve immediately for dipping.

# Expert Advice:

01 -
  • It looks so striking that people assume you spent hours in the kitchen, but it's genuinely quick.
  • The heat builds slowly and keeps people reaching for more, and you control exactly how spicy it gets.
  • Black crackers made at home taste infinitely better than store-bought and feel like a showstopper move.
02 -
  • If your dough is crumbly and won't come together, add water one teaspoon at a time—too much and you'll have a gluey mess.
  • Those crackers need to be completely cool before you touch them or they'll be chewy instead of crisp, and that ruins the whole effect.
  • The jelly can be made an hour ahead and even tastes better once the flavors sit together, but don't assemble until the last minute so the crackers stay crunchy.
03 -
  • If store-bought black crackers call to you, buy them—no shame in taking a shortcut, and you still get the stunning presentation with less work.
  • Add finely minced fresh chili directly into the jelly if you want scattered heat bursts instead of just a smooth burn.
  • A tiny squeeze of honey into the jelly rounds out the sharp edges and makes the heat feel less aggressive if you're serving to people with sensitive palates.
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