Evelyn Chartres Author
Cider

Sweet Red Pepper Jelly

Sweet red pepper jelly is a recipe that combines a sweet jelly with a hint of heat, to enhance the flavour. Goes well with a cheese, such as with a baked Camembert, or a bagel topped with cream cheese and jelly. Delicious!

Ingredients

  • 1 cup (235 ml) of red bell peppers, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 6 cloves (15-30 g) of roasted garlic
  • 1 cup (235 ml) of apple cider vinegar (divided)
  • 3 cups (710 ml) of sugar
  • ¼ teaspoon (1.25 ml) of crushed chile flakes
  • 3 fluid ounce (85 ml) pouch of liquid pectin

Preparation

  1. Using a blender or food processor, purée peppers, garlic, and ½ cup (120 ml) of vinegar until smooth.
  2. Open pouch of pectin and keep within arms reach of the stove.
  3. In a large saucepan, combine all ingredients except for the pectin. Bring to a boil on high heat, stir frequently using a whisk.
  4. At high heat, let boil for 10 minutes while stirring constantly. At this stage, foam will expand considerably, be careful not to have it overflow.
  5. Pour in pectin, continue to stir for 1 minute. Remove from heat, and skim off any remaining foam.
  6. Pour into containers, and allow to cool. Refrigerate once cool.