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Red Pepper Jelly

Source of Recipe

"The America's Test Kitchen Do-It-Yourself Cookbook"


Recipe Introduction

"Whether it's lace curtains, water aerobics, or Alan Alda's best performance, chances are good I'd have something to chat about with your grandma. That list also includes pepper jelly, a Southern classic enjoyed by pearl-wearing grand dames. Draped over cream cheese and slathered on water crackers, pepper jelly is punchy-hot (not slap-you-in-the-face hot) and devilishly sweet. My pepper jelly, I decided, would be ruby red — the same color as the most famous shoes ever."

List of Ingredients

â—¦ 3 large red bell peppers (8 ounces each), stemmed, seeded, and chopped coarse
â—¦ 2 habanero chiles, stemmed, seeds reserved, and chopped coarse
â—¦ 5 cups sugar
â—¦ 2 cups distilled white vinegar
â—¦ 1 (3-ounce) envelope liquid pectin


Recipe

Pulse bell peppers, habaneros, and reserved habanero seeds (if desired) in food processor until finely minced, 12 to 15 pulses, scraping down bowl as necessary. Transfer pepper mixture to clean kitchen towel set over bowl and squeeze to remove excess liquid.

Combine drained peppers, sugar, and vinegar in Dutch oven and bring to vigorous boil over medium-high heat. Add pectin and return to vigorous boil, stirring frequently, until temperature registers 221 degrees, 10 to 15 minutes. Using large spoon, skim foam from top of jelly.

Transfer jam to jars with tight-fitting lids, let cool to room temperature, then cover and refrigerate. Let jelly set in refrigerator for 12 to 24 hours. Jelly can be refrigerated for at least 2 months.

To process for long-term storage:
In step 3, transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving ¼ inch of headspace at top. Process for 5 minutes, adjusting for altitude. Store in cool, dark place for up to 1 year.

Makes about five 1-cup jars