Dear Red Pepper Jelly,
We love you.
This recipe (and plenty others) have come from my most favorite boss (and friend) at work. In our house, this stuff is like liquid crack. After I have fought the darkness for 30 minutes and Kennedy has fallen to sleep, this is often the reason I find to remove myself from the warmth of the bed.This, with some Point Reyes Original Blue, has been a staple on Game of Thrones nights. Red Pepper Jelly is really easy to make, and doesn’t require a lot of ingredients or effort. Before I found this recipe, a lot of the red bells from the garden were going to waste because they all tend to ripen at the same time… and it was a great excuse to use some hot peppers too. Anyhow, I hope you try it and enjoy it as much as I do.
3 Red bell peppers
A few red hot peppers
1 cup white vinegar
3 cups sugar
1 tsp. salt
(Pectin is quicker, but optional)
DIRECTIONS (makes 3-4 jars):
- Remove the seeds and veins from the bell peppers and pulse them in the food processor until the bell pepper is finely chopped (not paste).
- Combine peppers, vinegar, salt, and sugar and bring to a low boil. Continue to cook until the mixture has thickened to your preference (about 30 minutes) and put in canning jars. You can test the thickness by putting a little on a dish in the freezer for a few minutes, to see how it looks. The Jelly will thicken as it cools. If you prefer to use Pectin, skip this step and do number 3 (below) instead.
- Combine peppers, vinegar, salt, and sugar and bring to a rapid boil for 5 minutes. Gradually add 3 tablespoons of Sure- Jell (I prefer the pink no-sugar) box, and return to boil for 2 minutes. Put in canning jars.
- Seal and process jars for 15 minutes in a water bath.
FYI: I would error on the side of adding more hot peppers than you think you will need; it has never turned out as hot as I expected.