Spicy Red-Pepper Jelly

Name: Spicy Red-Pepper Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 40
Cuisine: Global
Ingredients: 680 grams red bell peppers (about 3), cut into 1-inch pieces (6 cups); 2 teaspoons dried hot red-pepper flakes; 1 teaspoons salt; 3 Tbsps Sure-Jell less- or no-sugar-needed pectin (from a 1 3/4-oz box); 769 milliliters sugar; 1 Tbsp unsalted butter; 237 milliliters white-wine vinegar

Spicy Red-Pepper Jelly requires about 30 minutes from start to finish. This recipe serves 40. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 76 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have butter, red-pepper flakes, white-wine vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. Not a lot of people really liked this condiment.

Instructions

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.

Ingredients you will need

Water

Equipment you will use

Pot

Remove canner from heat, leaving jars in water, covered.

Ingredients you will need

Water

Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil).

Ingredients you will need

Water

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.

Ingredients you will need

Water

Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (

Ingredients you will need

Bell Pepper

Pepper

Equipment you will use

Food Processor

Mixture will measure about 2 1/2 cups.)

Whisk together pectin and 1/4 cup sugar in a small bowl.

Ingredients you will need

Pectin

Sugar

Equipment you will use

Whisk

Bowl

Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly).

Ingredients you will need

Vinegar

Butter

Pectin

Pepper

Jelly

Sugar

Salt

Equipment you will use

Whisk

Pot

Remove from heat.

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.

Ingredients you will need

Jelly

Equipment you will use

Kitchen Towels

Spatula

Ladle

Tongs

Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes.

Ingredients you will need

Jelly

Water

Equipment you will use

Pot

Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.

Ingredients you will need

Jelly

Equipment you will use

Tongs

After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

•Check the expiration date on your pectin to ensure freshness.•If you are using jars with rubber rings (still sold, but not approved by the USDA), follow the manufacturer's instructions.•Jelly keeps in sealed jars in a cool dark place 5 to 6 months.•If you want to make more jelly, do not double recipe; make another batch.

Ingredients you will need

Pectin

Jelly

Dates