Red Pepper Jelly

"I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker."
 
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photo by  Pamela photo by  Pamela
photo by Pamela
photo by  Pamela photo by  Pamela
Ready In:
30mins
Ingredients:
5
Yields:
6 small jelly jars.
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ingredients

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directions

  • Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
  • Remove from heat, let stand 15 minutes.
  • Reheat to boiling, add lemon juice.
  • Let it come to a boil, then add the pectin.
  • Boil for 5 minutes, stirring constantly.
  • Bottle as any jelly.

Questions & Replies

  1. Did anyone try adding red pepper flakes
     
  2. How does the jelly turn out clear when you have ground red peppers in it?
     
  3. This is a pantry stored item, and not a must be in the fridge item unless open right? Lol I’m new to making this and jams in general, so I wanna store it properly ?? Tia
     
  4. Can I use apples for pectin and how many would I meed?
     
  5. The red pepper jelly calls for 5 1/2 cups of sugar, that seems like a lot, making it really sweet, could one cut back on the sugar
     
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Reviews

  1. Everyone loves this recipe and it is so easy to make! We don't have bottles of liquid pectin but I used one of the packages (here it comes 2 to a box - but I just used one for the recipe and it turned out great).
     
  2. This was awesome! The first time I made it I found that it was a little runny so I added another package of the liquid pectin and it turned out much better!! I use it as a sauce for pork chops and a dip for chicken figers. It goes great with cream cheese and crackers!! Thanks for posting. This is my new naughty, night time snack:)
     
  3. Just finished making this and it looks fantastic! I put in 2 packets of Certo as one did not seem enough; now it is setting up nicely. Can't wait to taste it. Just a word of warning. Once Certo is added it is very important to keep stirring or it will boil all over the stove.
     
  4. This recipe is delicious. It calls for bottle pectin, I used one pouch certo liquid pectin. As suggested, I also added 1/4 tsp cayenne pepper, you could use more. This has become my favorite for pepper jelly and it's so easy. For some reason, I got more jars than the recipe called for. A bonus.
     
  5. This was very good, I made it to use in a baked brie and it was excellent. Great with cheese and on crackers. I only used 5 cups on sugar and next time I make it I'll try it with a little less. The sweet flavor of the peppers is plenty enough. Very very good. Make sure you do this in a pretty large pot though, I used my 6 quart pot and it wasn't enough when I boiled it the second time!
     
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Tweaks

  1. I love pepper jelly and this recipe is wonderful; although I did adjust it just a bit. I used apple cider vinegar instead of regular vinegar and I used jalapenos instead of bell peppers. To grind them I placed them in a blender--cut off the stems but kept the seeds--then followed the recipe. It gives a WONDERFUL mild spice with the sweet and everyone I've given a jar to LOVES it!!
     

RECIPE SUBMITTED BY

I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.
 
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