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"Those who forget the pasta are condemned to reheat it."--Unknown

Red Pepper Jelly Recipe

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This recipe for Red Pepper Jelly is from Nana Sprinkles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups coarsely chopped seeded red bell peppers
1 jalapeno, seeded and chopped
2 cups cider vinegar
6 cups sugar
1/2 tsp. crushed chili flakes
2 pouches of liquid pectin
Directions:
Directions:
Prepare canner, jars, and lids
In a blender or food processor, puree peppers and 1 cup vinegar until smooth.
In large, saucepan, combine pepper puree, remaining 1 cup vinegar, sugar, and crushed chilies. Bring to a boil over high heat (it will bubble up significantly-use your largest saucepan) Boil, stirring constantly, for 10 minutes. Stir in pectin and boil hard, stirring constantly, for 1 more minute. Remove from heat and quickly skim off any thick foam.
Quickly pour hot jelly into hot jars, leaving 1/4" headspace. Wipe rims of jars to ensure they are clean. Center lid on jar and screw band until fingertip tight ( do not over tighten).
Place jars in canner, ensuring they are completely covered with water. Bring to a boil, put lid on canner, and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, keeping them as straight as possible, to a flat surface where they can sit for 24 hours. Don't dry them at this point, any water on the tops will evaporate on its own. You know they are sealed when you hear them pop..
Personal Notes:
Personal Notes:
I love this recipe, I use it as a appy with cream cheese on a cracker topped with the jelly and a clove of roasted garlic

 

 

 

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