Red Pepper Jelly

1. 1

   In a large saucepan of salted boiling water, blanch the bell and Fresno chile peppers for about 30 seconds.

2. 2

   Drain well.

3. 3

   Rinse out the pan.

4. 4

   Add the vinegar and sugar to the saucepan and cook over moderate heat, stirring, until the sugar has dissolved.

5. 5

   Add the peppers and cook, stirring occasionally, until softened, 5 to 7 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Add pectin to the pepper mixture according to the liquid ratios on the package and boil for 1 minute.

8. 8

   Funnel the hot jelly into 3 hot, sterilized jars, leaving about 1/4 inch of room on top.

9. 9

   Screw on the lids securely.

10. 10

    Using canning tongs, submerge the jars in a pot of boiling water, making sure they are covered by at least 1 inch of water, and boil for 15 minutes.

11. 11

    Using the tongs, carefully transfer the jars to a rack to cool completely.

12. 12

    Refrigerate until the jelly has set, at least 24 hours.

* Per serving · 4 servings · Values may vary.

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