Spicy Red Pepper Jelly
Ingredients
2 red bell peppers, halved, seeded, cut in pieces
1 Scotch bonnet pepper, seeded
1 ¼ cups of sugar (310 ml)
½ cup cider vinegar (125 ml)
1 tablespoon Zest and juice of 1 lemon
1 tablespoon ginger, minced (15 ml)
½ teaspoon salt (2 ml)
Directions
1. Pulse red bell peppers and chili peppers in a food processor until finely chopped. Transfer into a saucepan and mix with the remaining ingredients.
2. Bring to a boil over high heat and simmer for 25 minutes stirring occasionally until it thickens. Remove from heat.
3. Pour into a jar. Let cool and keep in the refrigerator.
And from one of own on here. This is his recipe.Mr.nepas way to do it.
Pepper Jelly Recipe
1 Green Bell Pepper, trim and chop finely
1 Red Bell Pepper, chop fine, trim reserved
1 Yellow Bell Pepper, chop, trim reserved
2 Jalapeno, seeded with ribs removed, chop fine
1 tsp Freshly ground Black Pepper
1 tsp Crushed Red Pepper
1 Fresh Bay Leaf
1/2 Cup Distilled White Vinegar
1/2 Cup Apple Cider Vinegar
6 Cups Granulated Sugar
1 tsp Liquid Crab Boil
1 Package Liquid Pectin (optional)
Sterilized glass Jelly Jars with lids.
Cut all of the fresh peppers fine and combine.
Combine the trim from the red and yellow peppers with the vinegars in a small saucepan, bring to almost a boil and turn of the heat. Let the pepper trim steep in the vinegar for 30 minutes. Puree the peppers and vinegar mixture in a blender or with an immersion blender or standing blender. Strain through a fine mesh strainer.
Add the strained vinegar back to the saucepan with the sugar, Bring to a boil then turn down the heat to a simmer. Add the black pepper, crushed red pepper, crab boil, and the bay leaf. Simmer until reduced by about 1/3.
Meanwhile, in a stainless steal saute pan over medium heat, sweat the peppers until very dry, stirring constantly, do not allow to brown. Set aside.
When the sugar and vinegar mixture is reduced remove from the heat. Remove the bay leaf and add the chopped peppers and the liquid Pectin to the mixture. stir well.
Place in the sterilized jars, leaving a 1/2 inch of room and put the lids on snugly.
Process in a hot water bath with enough water to cover the jars for 10-12 minutes. Remove and let cool to room temperature. When cool, check to make sure that the jars created a seal, and tighten the screw lids. Store in a cool dark place for up to 12 months. Refrigerate after opening.
