Slightly Spicy Red Pepper Jelly

makes 3-1/2 cups

3 tablespoons powdered fruit pectin
3¼ cups turbinado sugar
1½ lb red bell peppers (about 4),
cut into 1 inch pieces
1 teaspoon dried red pepper flakes
½ cup red wine vinegar
½ cup apple cider vinegar
1 tablespoon butter
1 teaspoon kosher salt

In a small bowl whisk together the pectin and ¼ cup sugar, set aside.
Pulse the bell peppers in a food processor until very finely chopped. In a large heavy pot stir together the peppers, red pepper flakes, vinegars, butter, salt, and remaining 3 cups sugar. Bring to a vigorous boil over high heat, then continue to boil, stirring occasionally, for 5 minutes. Whisk in the pectin mixture. Boil for 2 minutes stirring constantly. Remove from heat and allow to cool to room temperature. Transfer to a glass jar and keep refrigerated.

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