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Balsamic Red Pepper Jelly

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“This is the first jelly or jam I tried after a friend of mine made me try some pepper jelly she had. I fell in love with it and now make it for Christmas to give as gifts. It's actually requested now.”
READY IN:
1hr
YIELD:
7 125 ml mason jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash, stem and seed red and jalapeno peppers.
  2. Finely chop enough red pepper to measure 1/2 cup and set aside.
  3. Puree remaining red and jalapeno peppers and garlic in food processor.
  4. Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
  5. While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
  6. Measure sugar and set aside.
  7. Measure 1 1/2 cups of pepper juice into a large sauce pan.
  8. Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
  9. Whisk in fruit pectin until dissolved.
  10. Add 1/2 tsp of oil to reduce foaming (if desired).
  11. Stirring frequently, bring mixture to a boil over high heat.
  12. Add sugar then stir constantly while returning mixture to a full, rolling boil.
  13. Boil hard for 1 minute.
  14. Remove from heat and skim foam.
  15. Fill and heat process jars as directed in canning process.

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