Hot Red Pepper Jelly (It's not really that hot)

Your Daily Dose of Wicked-Good Food:

Image by Me: cheese, crackers and hot pepper jelly


  • 4 large red bell peppers
  • 4 tablespoons crushed dried red pepper
  • 7 cups sugar
  • 1 1/2 cups white vinegar
  • 2 bottles liquid pectin, (6 oz each)
In a food processor or blender add the peppers, vinegar and sugar and pulse until finely chopped. Place in a pot and bring to a full boil; reduce heat to low and simmer 10 minutes. Add pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. If you plan on saving this for a while, place the jars in a hot water bath for 15 minutes for a vacuum seal. I find that I give away most of the jars and rip through the few I have rather quickly, so I just store them in the fridge. You may reduce the ingredients by 1/4 for smaller batches.

Makes 8 pints

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