Red Pepper Jelly

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 6 large red bell peppers, halved and seeded
• 12 red chilies, halved
• 2 1/3 cups red wine vinegar
• 2 3/4 lbs granulated sugar
• 9 ounces liquid pectin

Recipe

• 1 put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.
• 2 transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan. add the vinegar and bring to a boil. boil for 5 minutes, then let drip through a cheesecloth overnight.
• 3 pour the resulting liquid into the cleaned saucepan and add the sugar. bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.
• 4 add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.
• 5 when the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.
• 6 label carefully to avoid the shock of chiles on your morning toast!