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Kickin' Red Pepper Jelly

 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 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 30 minutes or until liquid measures 1-1/2
  • cups.
  • Discard pepper pulp puree from cheesecloth or save for another use;
  • place liquid in a large saucepan. Stir in 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 and stir 1 minute. Immediately stir in thyme.
  • Remove from heat; skim off foam. Ladle hot mixture into four hot
  • half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on

2 of 2

Kickin' Red Pepper Jelly (continued)

Directions (continued)

  • jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.
  • 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.
Nutritional Facts: 2 tablespoons equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, trace protein.