Red Pepper Jelly

Name: Red Pepper Jelly
Total time: 45 min
Ingredients: 3 red bell peppers (1 1/2 pounds), finely diced (1/8 inch); 2 Anaheim chiles (6 ounces), finely diced (1/8 inch); 4 cups sugar; 1 cup white wine vinegar; 1/2 teaspoon salt; One 3-ounce pouch of liquid pectin (do not use low-sugar pectin)

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Total: 45 minutes

Servings: 5

Cost: $3.33 /serving

Author : Jonathon Sawyer

Ingredients

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3 red bell peppers (1 1/2 pounds), finely diced (1/8 inch)2 Anaheim chiles (6 ounces), finely diced (1/8 inch)4 cups sugar1 cup white wine vinegar1/2 teaspoon saltOne 3-ounce pouch of liquid pectin (do not use low-sugar pectin)

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Instructions

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Step 1

In a large saucepan, combine the bell peppers, Anaheims, sugar, vinegar and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the peppers are softened, 20 to 25 minutes.

Step 2

Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.

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