Red Pepper Jelly
This pepper jelly with it's sweet and sour combination with just a hint of heat is the perfect appetizer jelly with brie, goat, or cream cheese.
Ingredients
- 1 1/4 lb Red Bell Peppers (4 large peppers)
- 2 cups cider vinegar, divided
- 2 t. dried chili flakes
- 1 package powdered pectin
- 4 cups sugar
Instructions
Preparation:
- Prepare 6 half pintlids, and rings. Sterilize the jars and keep them in the hot water till itstime for processing.
- Remove stem and seed from peppers and rough crop. Placepeppers with one cup of vinegar in blender or food processor. Blend till pureedsmooth.
Cooking:
- In a large stainless steel or enameled Dutch combine puree and chili flakes. Bringto a boil over high heat. Reduce the heat to medium and simmer, uncovered for 5 minutes.
- Stir in pectin and remaining cup of vinegar. Return to full boil onthe highest heat.
- Stir in the sugar and bring back to boil for 2 minutescontinual stirring. Remove from the heat.
Filling the jars:
- On adishtowel place your hot jars and using your funnel in each jar. Filling to1/4" headspace. Remove air bubbles with a non-metallic utensil
- Refill with liquid to fill to the correct headspace.
- Taking a clean papertowelwet it with warm water and wipe the rims of the jars removing any foodparticles that would interfere with a good seal.
- Using your magic wand extractthe lids from the hot water and place them on the now cleaned rims. Add yourrings to the tops of each of the jars and turn to seal just "fingertight".
Processing:
- Make sure your rackis on the bottom of the canner and place the jars in the water bath making surethat the water covers each of the jars by 1 to 2 inches. Add hot water to thecanner if it doesn't measure up.
- Cover the pot and turn up the heat under thecanner and wait for the water to start boiling. Once the water has come to aboil start your timer for 15 minutes.
- When complete turn off the heat andremove the cover and let the jars sit for another few minutes.
- Remove the jarsand place them back on the dishtowel in a place that they will sit overnight tocool. Do not touch or move them till the next morning.
Sealing:
- Sometime in the next hour your jars will be making a "pinging" or "popping"noise. That is the glass cooling and the reaction of the lids being sucked intothe jar for proper sealing. Some recipes may take overnight to seal. Check yourlids and reprocess any jars that did not seal.
Notes
Slice up some of your favorite bagette into crostini's and you are ready to entertain the crowd.
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