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    Red Pepper Jelly

    Source of Recipe

    From "The Canning Kitchen" by Amy Bronee

    Recipe Introduction

    "This classic pepper jelly is beloved for its sweet and sour combination, ruby-red color and just a hint of heat. I like to give jars of this jelly as gifts because almost everyone likes it. Try it spread onto a buttered bagel, or serve as a party appetizer with warm crostini and a soft cheese like Brie."

    List of Ingredients

    ◦ 1½ pounds red bell peppers (about 4 large peppers)
    ◦ 2 cups cider vinegar, divided
    ◦ 2 teaspoons dried chili flakes
    ◦ 1 package regular pectin powder
    ◦ 5 cups granulated sugar


    Rinse the peppers under cool running water. Coarsely chop the peppers, discarding the seeds and stems. Place the peppers in a blender along with 1 cup of the vinegar. Purée until smooth.

    Pour the purée into a large, heavy-bottomed pot. Stir in the chili flakes. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, for 5 minutes.

    Stir in the pectin powder and remaining 1 cup of vinegar. Return to a full boil over highest heat. Stir in the sugar and return to a boil again, stirring frequently. Maintain a full boil for 2 minutes while stirring. Remove from the heat.

    Ladle into six clean 1-cup jars, leaving a ¼-inch headspace.
    Process in a boiling water canner for 15 minutes.

    Makes six 1-cup jars

    • Choose deeply red peppers for the brightest red jelly. For other jelly colors, try using orange or yellow bell peppers instead. If you like it a little hotter, include a couple of jalapeño peppers or even bird's-eye chilies in your pepper purée.




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