Red pepper jelly has become a fast favourite for snack nights. Its versatility allows you to use this spicy jelly in dips, on its own paired with cream cheese or make a kickin’ grilled cheese sammie with it.
Sweet with spice hits all of your tastebuds at the same time and will guarantee to satisfy your savoury and sweet tooth all at the same time.
Whip up a batch of this jammin’ jelly and enjoy!
*Hint* The red pepper jelly is pictured on the left and right of the mustard pickles. Stay tuned for the mustard pickles recipe next week!
Red Hot Red Pepper Jelly
Prep time
Cook time
Total time
Author: Rose Dennis
Ingredients
- 2 cups coarsely chopped, seeded red bell peppers
- 1 jalapeno, seeded and chopped (more if you like it really spicy)
- 2 cups apple cider vinegar
- 6 cups granulated sugar
- ¼-1/2 tsp crushed chile flakes
- 2 pouches (each 3oz/85 mL) liquid pectin
Instructions
- Place 12 4-oz jars in large canning pot or Dutch oven (ideally on a rack for easy removal). Add enough water to fill jars to the top and just cover them with water. Bring water to a low simmer (do not boil).
- In separate sauce pan, cover lids with water and bring to a gentle simmer. Keep lids hot until you need them, then remove with tongs. Wash screw bands with soap and water and rinse thoroughly - do not heat them, you want to be able to handle them.
- In blender or food processor, purée peppers and 1 cup vinegar until smooth.
- In large, deep stainless steel saucepan, combine pepper puree, remaining 1 cup vinegar, sugar, and crushed chiles. 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.
- Quick pour hot jelly into hot jars, leaving ¼" headspace. Wipe rims of jars to ensure they are clean. Center lid on jar and screw band on until fingertip tight (don't 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.
- After 24 hours, check all lids for seal - you should hear them popping quite quickly as they seal, and the lids should not flex when pushed after 24 hours. If any have not sealed, store in the fridge and use within a month. Canned jars are best used within a year.
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