Easy Red Pepper Jelly Recipe

Homemade Red Pepper Jelly & Appetizer Recipe!

WEBSep 11, 2023 · Bring water to a boil and process for five minutes. Remove the jars and allow them to cool completely. To serve the Red Pepper …

1. Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer's instructions. Begin heating your water in a hot water canner for processing.
2. Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
3. Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
4. Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.

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Red Pepper Jelly Inquiring Chef

WEBJul 22, 2021 · Instructions. In a food processor, combine red bell peppers and red pepper flakes. Pulse until very finely chopped. Combine bell …

1. Prepare jars (if planning to can the jelly): Sterilize jars and lids. Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
2. Make jelly: Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.) Stir together pepper mixture, vinegar, butter, salt, and sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring frequently, until the mixture thickens, about 20 minutes. (The longer it cooks, the thicker the jelly will be, but 20 minutes produces the right consistency for me.)
3. At this point you can pour the jelly into containers and refrigerate until ready to use, or continue on for canning instructions.
4. Fill jars: Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.

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