Kickin' Red Pepper Jelly Recipe
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
- 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
- 1. Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture.
- 2. 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.
- 3. 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.
- 4. 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 jars; screw on bands until fingertip tight.
- 5. 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.
2 tablespoons equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, trace protein.
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