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While scouring the pantry, craving for something to munch on while catching up on a few shows with the hubby, I discovered that we are out of Red Pepper Jelly. Nuts. But hey, good news is you guys get to learn how to make a sweet and tangy spread that I actually use on a regular basis.
This is actually perfect timing as we all went strawberry picking the other day, (pretty easy to social distance in a farm field, am I right?), and I had just wrapped up making a mess of strawberry jelly. So back to the fridge for some red bell peppers and let’s do this!
Red Pepper what?
Red Pepper Jelly is what takes cheese spreads to the next level. Trust me. This stuff is amazing. Crackers and soft bread topped with goat or cream cheese and a smear of sweet and tangy goodness? Oh yes, please.
I tried it for the first time in some fancy restaurant in Vail, Colorado on Spring Break many (many) years ago with Nate. I tried to duplicate the recipe back home and it took a while to find the right combination of ingredients to match what I fell in love with. Just the right balance of sweet, tang, and heat, I’ve been making this for years and I hope you will too. Also, it’s one of the easiest jellies to make, so if you’re thinking about getting into canning, let this recipe be the one to get you started.
Ingredients:
- 3 Red Bell Peppers
- 4oz can Green Chilies
- 5 cups Sugar
- 2 cups White Vinegar
- 3oz packet of Liquid Pectin
- Cheesecloth and Canning Jars
Cut the red bell peppers into strips and place into your food processor or high powered blender. Purée the red peppers. (I LOVE LOVE LOVE my Vitamix Blender. I use it so often I couldn’t imagine my life without it. It will even make hot soup!)
Next, pour the puréed red peppers into a cheesecloth over a bowl and squeeze out the liquid. You can discard the liquid that was removed.
Place the red pepper purée in a large stock pot with the green chilies, sugar and vinegar. Place on the stove and bring to a boil on medium heat.
After the liquid starts to boil add in one 3oz packet of liquid pectin and bring back to a boil for 10+ minuets until the temperature reaches 205 by thermometer. I love using a temperature gun for this – it is not only convenient but there is no clean up like you have with the old candy thermometers.
Remove from heat and proceed to can and seal via water bath for 10 minutes.
This is best served spread over cream cheese or goat cheese log along side crackers or fresh French bread (or even your own fresh bread that you can make here.)
Red Pepper Jelly
Ingredients
- 3 Red Bell Peppers sliced
- 1 4oz can Green Chilies
- 5 cups Sugar
- 2 cups White Vinegar
- 1 3oz packet of liquid Pectin
- Cheesecloth
- Canning jars and lids
Instructions
- Cut the red bell peppers into strips and place into your food processor or high powered blender. Purée the red peppers. (I LOVE LOVE LOVE my Vitamix Blender. I use it so often I couldn’t imagine my life without it. It will even make hot soup!)
- Next, pour the puréed red peppers into a cheesecloth over a bowl and squeeze out the liquid. You can discard the liquid that was removed.
- Place the red pepper purée in a large stock pot with the green chilies, sugar and vinegar. Place on the stove and bring to a boil on medium heat.
- After the liquid starts to boil add in one 3oz packet of liquid pectin and bring back to a boil for 10+ minuets until the temperature reaches 205 by thermometer. I love using a temperature gun for this – it is not only convenient but there is no clean up like you have with the old candy thermometers.
- Remove from heat and proceed to can and seal via water bath for 10 minutes.
- This is best served spread over cream cheese or goat cheese log along side crackers or fresh French bread (or even your own fresh bread that you can make here.)
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