Login
Create Account
Hot Pepper Jelly
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A classic condiment in parts of the South.
-
Main Ingredient
Red Bell Peppers
-
Category: Sauces and marinades
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
https://www.epicurious.com/recipes/food/views/spicy-red-pepper-jelly-236699
-
Tags:
-
Notes:
Sterilize jars and lids: Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
-
Posted By: snsdambrosio
-
Posted On: May 30, 2020
Number of Servings:
Ingredients:
- 1 pounds - Red bell peppers
- 1/2 pounds - Green bell peppers
- 6 1/2 cups - Sugar
- 1 1/2 cups - Cider vinegar
- 2 teaspoons - Dried hot red pepper flakes
- 9 ounces - Liquid pectin
Directions:
Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine. Transfer the chopped peppers to a deep kettle, add the sugar, vinegar and red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F on a candy thermometer). Transfer the jelly to sterilized Mason-type jars (sterilizing procedures in notes below), filling the jars to within 1/4-inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.
Comments