Red Pepper Jelly
This classic condiment couldn't be easier to make!
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If you haven't had the pleasure of this kicky-sweet condiment, then now's the time to get to know it! Spicier and a little more complex than your average jam. Red Pepper Jelly is great on toast or warm biscuits, but it's equally at home spread over a cracker and served as an hors d'oeuvre, sitting near the chèvre on a cheese board, or slathered on a sandwich.
If you've got some farmers' market peppers, or fresh-from-the-garden produce, this is definitely a great way to make sure it doesn't go bad! It's a recipe that couldn't be easier, and keeps well, in the fridge.
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- Yields:
- 1 - 2 c.
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 2
red bell peppers, chopped
- 1
small red or green jalapeño, seeded and chopped
- 1 c.
sugar
- 1/2 c.
white vinegar
Pinch kosher salt
- 1 tbsp.
powdered pectin
Directions
- Step 1Place bell peppers and jalapeño in a food processor. Pulse until finely chopped, 10 to 12 times. Combine pepper mixture, sugar, vinegar, and salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium- high and cook, stirring, 10 to 12 minutes. Sprinkle pectin over mixture. Bring to a boil and cook, stirring constantly, 2 minutes.
- Step 2Cool to room temperature then transfer to a pint jar. Refrigerate up to 1 week.
Tip: If you don’t have a food processor, you may use a blender, but only briefly blend the peppers, in two batches, so you don’t get pepper puree.
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