Red Pepper Jelly
- 4 cups finely chopped red bell pepper
- 1 tablespoon red chili flakes
- 1 cup apple cider vinegar
- 1 1/2 (1.75 oz each) packages SURE-JELL powdered pectin (one full package + one half package)
- 5 cups Imperial Sugar Extra Fine Granulated Sugar
- Prepare water bath in a large canning pot. Make sure your jars (6 pint sized) are sterilized and ready to go.
- Place bell peppers and red chili flakes into a large saucepan. Mix in apple cider vinegar and SURE-JELL pectin. Bring mixture to a rolling boil, stirring constantly. Quickly stir in sugar. Return to a boil and boil for 2-3 minutes. Remove from heat.
- Ladle jelly into six clean pint jars. Fill and leave 1/4-inch headspace. Cover with clean rims and screw bands on finger tight.
- Place jars onto canning rack and slowly lower jars into canner. Water should cover jars completely. Bring water to a boil and process for 5 minutes.
- Carefully remove jars and place them on a clean tea towel on counter and allow them to cool completely. Check that jars have sealed and store in a cool place for up to 12 months. If any jars don't seal, store in refrigerator for up to 1 month.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.
This was so easy to prepare and turned out amazing. I added about twice as much red pepper flakes to kick up the heat. I did have more foam on top than I anticipated having since I used a powdered pectin. It was easy enough to scrape the foam off the top and then it made a rather generous sampling portion that didn’t even make it from the kitchen to the table. I will definitely use this recipe again and again. Also, I didn’t measure the amount of bell pepper that ai used. I had 3 yellow and 3 orange pepper that I put in this jelly (as they were definitely starting to wither and needed to be used. I yielded 8 jelly jars 8 (8 oz) with this recipe. I also cooked for the entire 3 minutes after adding the sugar. This made for a thick spread that really had a great taste. I think for a smoother consistency (and perhaps even visual appeal) I will try stopping at 2 minutes on my next batch to see if that stays more jelly like. I also added some red food coloring to my jelly because of the orange and yellow bell peppers not keeping a coloring that I found very appetizing. These will be hostess gifts this holiday season- so I have to ensure they look and taste great!! Thanks for this great recipe.
An easy recipe with a delicious result. It goes with so many things - coconut shrimp, avocado fried and chicken fingers to name a few. Will definitely make again.