Volcanic Flow Spicy Jelly (Printable)

Crisp black crackers encircle a spicy, red-hot pepper jelly for a bold, shareable starter.

# 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

# How to Make It:

01 - Preheat the oven to 375°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together the all-purpose flour, activated charcoal powder, sea salt, and ground black pepper.
03 - Add olive oil and water to the dry ingredients, stirring until a cohesive dough forms.
04 - Roll the dough thinly between two sheets of parchment paper. Cut into irregular lava rock shapes using a knife or cookie cutter.
05 - Arrange the crackers on the prepared baking tray. Bake for 8 to 10 minutes until crisp and dry. Allow to cool completely.
06 - Combine red pepper jelly, hot sauce, chili flakes, and fresh lime juice in a small bowl. Warm gently if needed for a pourable consistency.
07 - Arrange black crackers in a circular pattern on a serving plate, leaving space in the center. Spoon the spicy jelly into the middle to form the crater. Serve immediately.

# Expert Tips:

01 -
  • It looks far more impressive than the 25 minutes it actually takes to pull together.
  • Your guests will ask about the activated charcoal element because it genuinely catches them off guard.
  • You can make the crackers and jelly hours ahead, then simply arrange them right before serving.
02 -
  • Activated charcoal can taste bitter if you use too much; one part charcoal to roughly fifteen parts flour is the sweet spot for flavor and color.
  • Your crackers need to cool completely after baking or they'll soften as they sit, which defeats the entire point of having something crispy to dip.
03 -
  • Toast your chili flakes in a dry pan for thirty seconds before adding them to the jelly—it deepens their flavor and makes them taste fresher.
  • If your dough tears while rolling, simply press the pieces back together between the parchment sheets; minor imperfections actually look more authentically volcanic.
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