Spicy Red Pepper Jelly

1. 1

   In a small bowl, whisk 3/4 cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 1/2 cups give or take.

2. 2

   In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, puree with an immersion blender.

3. 3

   To find out if it's ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it's ready otherwise cook it a little longer.

4. 4

   Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml.

* Per serving · 4 servings · Values may vary.