Red Pepper Jelly

Name: Red Pepper Jelly
Prep time: 10 min
Cook time: 15 min
Total time: 12 h 25 min
Ingredients: 3 large red bell peppers (stems and seeds removed, coarsely chopped (see note 1)); 2 habañero chilies (stems removed, seeded and reserved, and coarsely chopped (see note 2)); 5 cups granulated sugar; 2 cups white vinegar ((distilled)); 1 (3-ounce) envelope liquid pectin ((see note 3))

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 745 minutes

Servings: 20

Author : Meggan Hill

red pepper jelly

Ingredients

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3 large red bell peppers (stems and seeds removed, coarsely chopped (see note 1))2 habañero chilies (stems removed, seeded and reserved, and coarsely chopped (see note 2))5 cups granulated sugar2 cups white vinegar ((distilled))1 (3-ounce) envelope liquid pectin ((see note 3))

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Instructions

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Step 1

In a food processor, pulse bell peppers, habañeros and habañero seeds (if desired) until finely minced, about 12 to 15 pulses. On a clean kitchen towel or cheesecloth over a bowl, transfer pepper mixture and squeeze to remove excess liquid.

Step 2

In a dutch oven over medium heat, combine pepper mixture, sugar, and vinegar. Bring to a vigorous boil. Add pectin and return to vigorous boil and stir frequently until temperature reads 221 degrees, about 10 to 15 minutes. Skim foam from jelly using a large spoon (see note 5).

Step 3

Transfer mixture to clean jars with tight-fitting lids. Allow to cool, uncovered, to room temperature then cover and refrigerate. Allow jelly to set, about 12 to 24 hours. Jelly can be refrigerated for up to 2 months (or see note 6 for canning instructions).