Scarlet Pepper Jelly
This recipe yields a vibrant, sweet and spicy red pepper jelly that is perfect for adding a kick to your favorite dishes or serving as a delightful condiment. The combination of red bell peppers and jalapeños creates a beautifully colored jelly with a perfect balance of flavor. Enjoy the process of creating this homemade treat and savor the delicious results that will add a special touch to your meals.
— Constant Cookbook
Ingredients
- 6 medium red bell peppers, chopped
- 6 to 8 jalapeño chilies, preferably red, seeded
- and chopped
- 6 1/2 cups sugar
- 1 cup white vinegar
- 1/2 cup fresh lemon juice
- 1/2 tsp. unsalted butter
- 6 oz. liquid pectin, such as Certo
Instructions
- Prepare 7 half-pint canning jars according to the manufacturer's instructions.
- In a large saucepan over high heat, combine the bell peppers, jalapeños, sugar, vinegar and lemon juice and bring to a boil. Boil until the pepper mixture is tender, about 15 minutes. If it threatens to overflow the pan at any time, reduce the heat a bit. Pour the mixture into a food mill or through a coarse sieve and press the liquid through. Discard the solids.
- Rinse the pan, return the liquid to it, add the butter and bring the liquid back to a rolling boil over high heat. Pour in the pectin, stir well, and continue boiling for 1 minute according to the pectin manufacturer's instructions. Using a clean spoon, skim off any foam, though the butter should decrease the formation of foam. Pour the jelly into the prepared jars, leaving at least 1/4 inch of headspace.
- Process the jars in a boiling-water bath according to the manufacturer's instructions, generally about 10 minutes. The jelly may require several hours to set. Refrigerate the jars after opening. Makes 7 half-pints.
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