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“A spicy, bright red jelly. Perfect in the summer on crackers and cream cheese.”
READY IN:
17mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.
  2. 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.
  3. 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.
  4. Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.
  5. When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.
  6. Label carefully to avoid the shock of chiles on your morning toast!

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