Spicy Red Pepper Jelly
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- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 1/2 pint jars
Ingredients
- 6 cups red bell peppers cut into 1” chunks ~ 3 large peppers
- 2-4 teaspoons hot pepper flakes (this depends on how hot you want it)
- 3 tablespoon Sure-Jell Low or No Sugar Pectin (about 1 3/4 ounce box)
- 3 1/4 cups sugar
- 1 cup white-wine vinegar
- 1 tablespoon unsalted butter
- 3/4 teaspoon table salt
Instructions
- Place jars, lids and seals in Water Bath Canner and bring to a boil to sterilize.
- Place the peppers and the pepper flakes in the food processor. Pulse until finely chopped, about 2 1/2 cups.
- In a separate bowl, whisk together the pectin and 1/4 cup sugar.
- In a 5-6-quart heavy-bottomed pot, stir together the pepper mixture, vinegar, butter, salt, and the remaining 3 cups of sugar. Bring to a vigorous boil over high heat. Once at a boil, set the timer for 5 minutes and continue to boil vigorously, stirring occasionally. Gradually add pectin mixture, whisking constantly. Return the jelly to a vigorous boil, stirring constantly, and boil for 1 to 2 minutes (the mixture will thicken slightly). Remove from heat.
- Carefully remove the sterile jars and lids with canning tongs, then drain the jars upside down on a clean kitchen towel and quickly dry the lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at the top. (Last jar may not be full.) Run a clean plastic spatula between the jelly and the jar sides to eliminate air bubbles. Wipe the rims of filled jars with a clean, damp kitchen towel, then firmly screw on the lids with screw bands.
- Put sealed jars on a rack in a canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and a screw band, allow to cool completely, then keep in the refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools. After the jars have cooled for 24 hours, press the center of each lid to check that it’s concave, then remove the screw band and try lifting the lid with your fingertips. If you can’t, the lid has a good seal. Replace the screw band. Put any jars that haven’t sealed properly in the refrigerator and use them first (along with the jar that was only partially full).
Notes
Things I used to make this:
Water Bath Canner
Canning Set
Pint Jars with lids and rings
Time does not include canning