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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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A spicy, bright red jelly. Perfect in the summer on crackers and cream cheese. Ingredients:
6 large red bell peppers, halved and seeded |
12 red chilies, halved |
2 1/3 cups red wine vinegar |
2 3/4 lbs granulated sugar |
9 ounces liquid pectin |
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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