Red Pepper Jelly

1. 1

   Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.

2. 2

   Transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan.

3. 3

   Add the vinegar and bring to a boil.

4. 4

   Boil for 5 minutes, then let drip through a cheesecloth overnight.

5. 5

   Pour the resulting liquid into the cleaned saucepan and add the sugar.

6. 6

   Bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.

7. 7

   Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.

8. 8

   When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.

9. 9

   Label carefully to avoid the shock of chiles on your morning toast!

* Per serving · 4 servings · Values may vary.

No additional tips available.