Red Pepper Jelly

1. 1

   Sterilize jars and caps in boiling water.

2. 2

   Quarter the sweet red peppers and remove the seeds and ribs.

3. 3

   Peel and chop the onion in quarters.

4. 4

   Using gloves, remove the seeds from the chili peppers.

5. 5

   Put both peppers and onion (in small batches) into a food processor (or meat grinder) and process until you have small, coarse pieces.

6. 6

   As they are ground, transfer them to a strainer and toss with 1 1/2 teaspoons of the salt.

7. 7

   Put a plate and a heavy can on top of them and let them drain for 3 hours.

8. 8

   In a large cooking pot, mix the drained vegetables with the remaining 1 1/2 teaspoons salt, the sugar, vinegar, lemon juice, and cloves.

9. 9

   Bring to a boil and cook for 10 minutes.

10. 10

    Add the liquid pectin, and continue to boil for 1 minute, skimming off any foam with a large spoon.

11. 11

    Pour immediately into hot sterilized jars leaving 1/4 inch headspace.

12. 12

    Process jars in a boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.