Red Pepper Jelly

"A spicy, bright red jelly. Perfect in the summer on crackers and cream cheese."
 
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Ready In:
17mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.
  • Transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan. Add the vinegar and bring to a boil. Boil for 5 minutes, then let drip through a cheesecloth overnight.
  • Pour the resulting liquid into the cleaned saucepan and add the sugar. Bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.
  • Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.
  • When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.
  • Label carefully to avoid the shock of chiles on your morning toast!

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