Watch Cooking Channel

Red Pepper Jelly

Pair this with pork or serve with cornbread or cream cheese and crackers.

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Urban Farming

Photo: Red Pepper Jelly

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 20 min
Cook: 20 min
 
YIELD: 3 cups
LEVEL: Intermediate

ingredients

  • 5 cherry bomb peppers or Fresno chiles, stemmed and chopped with stems removed
  • 2 large red bell peppers, stemmed, seeded and chopped
  • 3 cups sugar
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the peppers in a food processor and process until completely broken down. Transfer to a cheesecloth or clean towel and squeeze tightly to remove any excess liquid.

Add the sugar, vinegar and peppers to a heavy-bottomed saucepan over medium-high heat and bring to a rolling boil, 4 to 6 minutes. Attach a deep-fry thermometer, whisk in the pectin and watch the mixture carefully, stirring occasionally, to prevent from boiling over. When the temperature reaches 221 degrees F, 12 to15 minutes, remove from the heat and let cool slightly.

Pour the mixture into six 1/2-pint properly sterilized jars. Seal according to proper USDA canning procedures.

Jars should then be inverted to prevent the peppers from settling at the bottom. Cool completely before storing in the refrigerator. The jelly will continue to thicken as it cools.

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 4 reviews

  • on October 14, 2012

    Flag

    Agree with the other reviewer re: the pectin measurement - just use half of the standard packet! Great sweet-savory jelly - I have served it as a corn pancake topping as well as a spread for baked brie and both were loved by guests. I saved the "red pepper water" from squeezing out the puree and used it as a base for a remix on Bloody Marys, too!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 28, 2012

    Flag

    This has become my go-to pepper jelly recipe. It's terrific and easy to make. A definite "keeper"

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2012

    Flag

    I rated this recipe 5 stars because it sounds really delicious and easy to make, and I can't wait to try it with all the peppers my garden produced. I love all Kelseys recipes and have made several. Veggie Frittata for dinner tonight was awesome!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How