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Red Pepper Jelly Recipe
Sweet and spicy, Red Pepper Jelly is one seriously delicious multitasker. It's fantastic with any type of creamy cheese, works wonders as a glaze on salmon or pork, and adds a zesty kick to a sandwich or pizza.
👥 20 Servings⏱️ Prep & Cook: 12h 25m⏳ Prep: 10 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●dutch oven
- ●oven
📝 Preparation Steps
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.
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).
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).
Nutrition Facts
calories
206 kcal
fat Content
1 g
serving Size
0.25 cup
fiber Content
1 g
sugar Content
51 g
sodium Content
2 mg
protein Content
1 g
carbohydrate Content
52 g
saturated Fat Content
1 g
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