Description
A sweet heat explosion perfect for fall cheese boards. Easy to make and even easier to devour!
Ingredients
Units
Scale
- 1 lbs (700 g) Red Bell Peppers, roughly chopped
- 2 tsp Red Pepper Flakes
- 3 cups (710 ml) White Sugar
- 1 cups (237 ml) White Wine Vinegar
- 1 Tbsp Unsalted Butter
- 1/4 tsp Salt
Instructions
- Prepare Ingredients: Wash the red bell peppers thoroughly. Remove the stems, seeds, and inner white ribs. Roughly chop the peppers into smaller pieces.
- Pulse in Food Processor: Place the chopped bell peppers and red pepper flakes into a food processor. Pulse until the mixture is finely chopped but not pureed. Ensure that some texture remains.
- Combine and Boil: In a 5- to 6-quart heavy pot, combine the finely chopped pepper mixture, white sugar, white wine vinegar, unsalted butter, and salt. Mix well.
- Cook the Mixture: Place the pot over high heat and bring the mixture to a vigorous boil. Stir occasionally to prevent sticking or burning.
- Reduce and Thicken: Let the mixture boil and reduce for about 20 minutes. The jelly will thicken as it cooks.
- Cool and Store: Remove the pot from the heat. Allow the jelly to cool slightly. Pour it into clean, sterilized jars or containers, leaving a little space at the top. Seal the containers with their respective lids. Refrigerate for immediate consumption or within a week; freeze for longer storage. Label containers with the date and contents.
Notes
- For a smoother jelly, blend the pepper mixture in a food processor until completely smooth before combining with other ingredients.
- Adjust the amount of red pepper flakes to control the level of spiciness according to your preference.
- To ensure proper sealing, use a boiling water bath method for canning the pepper jelly for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Reduction
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 20
- Sodium: 50
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0g
- Carbohydrates: 22
- Fiber: 1
- Protein: 1
- Cholesterol: 5