- 3 red bell peppers, minced
- 3 Fresno chile peppers, minced
- 1 cup white wine vinegar
- 1/3 cup sugar
- Kosher salt
- Freshly ground black pepper
- Low-sugar powdered pectin (available at supermarkets; see Note)
How to make this recipe
- In a large saucepan of salted boiling water, blanch the bell and Fresno chile peppers for about 30 seconds. Drain well. Rinse out the pan.
- Add the vinegar and sugar to the saucepan and cook over moderate heat, stirring, until the sugar has dissolved. Add the peppers and cook, stirring occasionally, until softened, 5 to 7 minutes. Season with salt and pepper.
- Add pectin to the pepper mixture according to the liquid ratios on the package and boil for 1 minute. Funnel the hot jelly into 3 hot, sterilized jars, leaving about 1/4 inch of room on top. Screw on the lids securely. Using canning tongs, submerge the jars in a pot of boiling water, making sure they are covered by at least 1 inch of water, and boil for 15 minutes. Using the tongs, carefully transfer the jars to a rack to cool completely. Refrigerate until the jelly has set, at least 24 hours.
The jelly can be refrigerated for several weeks.
Look for pectin (such as Sure-Jell or Pomona's) that is for use in less- or no-sugar-needed recipes.
Toasts and runny Camembert or any triple-cream cheese.