Red Pepper Jelly is fairly easy to make in the realm of jamming. If you’re new to jamming, I recommend this one. You can adjust the jelly in spiciness – but word to the wise, please use powdered Ball pection. Do NOT use the liquid pectin, as it simply won’t work.
My recipe makes a little thinner jelly, which I like because I can pour it over a block of cream cheese & garnish with fresh herbs like cilantro or parsley.
You will need:
6 large red peppers, seeded and cubed. Put in food processor and pulse.
2 jalepenos (seeded) – pulse with red peppers.
2 cups of white wine vinegar
1 tbsp of red pepper flakes
5 cups of sugar
Bring the above to a slow boil in a pot while sterilizing your jars in a hot water bath. Prep jars per canning instructions.
As the jelly mixtures starts to slow boil, turn down heat and add two (3 oz) packets of Ball Powdered Pectin. Add slowly so it doesn’t clump up and stir rapidly. After incorporated, start to test the jelly for congealing. Put a little on a spoon and cool and bit. It should start to gel up a little – this is the sign that it’s ready to get in your sterlized jars.
Ladle hot jelly into jars, cap with clean lids and put in water bath for 10 minutes.
Remove from water & cool. You will hear the jam jars lids ‘popping’ as they vacuum seal – the happiest sound on earth!
