Hot Pepper Jelly
| Servings | Prep Time |
| 61/2 pint jars | 30minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 4 red bell peppersseeded and chopped coarsely
- 2teaspoons red chili pepper flakes
- 3tablespoons no-sugar-needed pectin
- 3 1/4cups granulated Sugar
- 1cup white wine vinegar
- 1tablespoon butter
- 3/4teaspoon sea salt
- 6 1/2 pint jars with lids and seals
Instructions
- In a food processor, pulse bell peppers and chili flakes until finely chopped.
- In a small bowl, whisk together pectin and 1/4 cup sugar.
- In a large pot, combine the pepper mixture, vinegar, butter, salt, the remaining sugar and bring to a vigorous boil over high heat. Continue with a full boil for 5 minutes, stirring frequently.
- Slowly add the pectin mix, whisking constantly. Return the jelly to a vigorous boil for another 2 minutes, stirring constantly. Remove from heat and allow to cool for 5 minutes.
- Ladle into hot, sterilized jars and wipe the rims and threads clean with a damp cloth. Add the seals and lids and process in a hot water bath for 15 minutes.
Recipe Notes
Don’t have a food processor? If not, a blender will work in a pinch or you can check out our food processor buying guide to pick out a model. They are indispensable in the kitchen.
