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Red Pepper Jelly

  • Active:
  • Total Time:
  • Servings: 5 cups
  • Time(Other): plus 12 hr chilling

This easy recipe makes a great multipurpose jelly that's as good on beef and other kinds of pork as it is on ham. It's great to give as a gift, too.

Slideshow: Easy Food Gifts

KEY: Food Gifts, Sauces & Condiments, Make Ahead, Vegetarian

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Ingredients

  • 3 red bell peppers (1 1/2 pounds), finely diced (1/8 inch)
  • 2 Anaheim chiles (6 ounces), finely diced (1/8 inch)
  • 4 cups sugar
  • 1 cup white wine vinegar
  • 1/2 teaspoon salt
  • One 3-ounce pouch of liquid pectin (do not use low-sugar pectin)

How to make this recipe

  1. In a large saucepan, combine the bell peppers, Anaheims, sugar, vinegar and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the peppers are softened, 20 to 25 minutes.
  2. Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.

Make Ahead

The red pepper jelly can be refrigerated for up to 3 weeks.

Contributed By Photo © John Kernick Published December 2012

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502180 recipes/red-pepper-jelly 2013-12-06 Jonathon Sawyer food-gifts|sauces-and-condiments|make-ahead|vegetarian december-2012 recipes,red-pepper-jelly 502180
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