Red Pepper Jelly
Serving Size / Yield
- 3 red bell peppers
- 1 sweet onion
- 2 tsp. dried red-pepper flakes
- 3 T. pectin
- 3 ¼ C. sugar
- 1 C. white-wine vinegar
- 1 T. butter
- ¾ tsp. salt
- 5 canning jars
In a food processor, chop bell peppers, onion, and red pepper flakes. Mix pectin and ¼ cup sugar in a separate bowl.
Combine pepper mixture, vinegar, butter, salt, and remaining sugar in a large pot over medium-high heat. Continue cooking until it reaches a boil. Let it continue boiling for 5 minutes.
Add in pectin and sugar in 3 batches, whisking in between each add in. Continue stirring for 2 minutes.
Ladel hot jelly into jars filling up to the last ¼ inch. Wipe off lids of jars and screw on lids tightly. Put jars in a large pot and fill around the jars with water. Bring the water to a boing and let the water continue boiling for 15 minutes. Jars will seal and have concave lids. Let jelly thicken as the jars cool. Let cool 12 to 24 hours before use.