Red Pepper Jelly

A real Goldilocks red pepper jelly recipe. Not too hot, not too bland, just right.
This recipe can be cut in half easily too if you wish.

Yield:
6 to 7 250 ml jars
Category:
Sauces and Salsas
Cuisine:
Canadian

INGREDIENTS:

  • 16 large red bell peppers
  • 1 1/2 cups white vinegar,
  • 8 cups white sugar
  • 2 tablespoons crushed red pepper flakes (if more heat is desired, use more),
  • or substitute 3 seeded jalapeno peppers
  • 4 packages of 30% sugar reduced Certo pectin.
  • Special equipment: 7 (1/2-pint / 250ml) canning jars with screw bands and lids.

DIRECTIONS:

  1. De-stem and de-seed the bell peppers. Pulse the bell peppers with the red-pepper flakes and the vinegar in a food processor until finely chopped, Transfer to a large pot.
  2. Bring to a boil while stirring almost constantly. Add the sugar and bring to a rolling boil (a boil that does not stop when stirred). Boil for 2 minutes.
  3. Turn heat down and scoop about 1/2 tablespoon of the mixture onto a small plate. Wait 5 minutes. Check that the surface is forming a skin like film. If so, the jelly is ready to be jarred. If not, boil a little longer.
  4. Put your clean jars onto a cookie sheet and then into a 250 degree oven for a half an hour. Boil the lids for 5 minutes.
  5. Pour the jelly into your jars, 1/2 inch from the top, put lids on and tighten the rings on. Let cool. As they cool, they will seal with a distinctive clicking sound, which is music to the cook's ears. You can check for sealed jars by feeling for a concave lid.

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