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Kickin' Red Pepper Jelly

Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa.—Lee Bremson, Kansas City, Missouri

32 ServingsPrep: 30 min. Process: 10 min.

Ingredients

5 medium sweet red peppers, coarsely chopped
3 jalapeno peppers, stemmed and seeded
2 garlic cloves, peeled
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
3-1/4 cups sugar

Directions

Place the red peppers, jalapenos and garlic in a blender; cover and
process until finely chopped. Set aside 1/2 cup; puree remaining
pepper mixture.
Line a strainer with four layers of cheesecloth and place over a
bowl. Place pureed pepper mixture in strainer; cover with edges of
cheesecloth. Let stand for 30 minutes or until liquid measures 1-1/2
cups.
Discard pepper mixture from cheesecloth or save for another use;
place liquid in a large saucepan. Stir in the vinegars, lemon juice,
pectin and reserved pepper mixture. Bring to a full rolling boil
over high heat, stirring constantly. Stir in sugar; return to a full
rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into
hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles,

2 of 2

Kickin' Red Pepper Jelly (continued)

Directions (continued)

wipe rims and adjust lids. Process for 10 minutes in a boiling-water
canner. Yield: 4 half-pints.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts: 2 tablespoons equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, trace protein.