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    You are in: Home / Recipes / Balsamic Red Pepper Jelly Recipe
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    Balsamic Red Pepper Jelly

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Nymphadora Tonks's Note:

    This is the first jelly or jam I tried after a friend of mine made me try some pepper jelly she had. I fell in love with it and now make it for Christmas to give as gifts. It's actually requested now.

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    125 ml ...

    Units: US | Metric


    1. 1
      Wash, stem and seed red and jalapeno peppers.
    2. 2
      Finely chop enough red pepper to measure 1/2 cup and set aside.
    3. 3
      Puree remaining red and jalapeno peppers and garlic in food processor.
    4. 4
      Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
    5. 5
      While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
    6. 6
      Measure sugar and set aside.
    7. 7
      Measure 1 1/2 cups of pepper juice into a large sauce pan.
    8. 8
      Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
    9. 9
      Whisk in fruit pectin until dissolved.
    10. 10
      Add 1/2 tsp of oil to reduce foaming (if desired).
    11. 11
      Stirring frequently, bring mixture to a boil over high heat.
    12. 12
      Add sugar then stir constantly while returning mixture to a full, rolling boil.
    13. 13
      Boil hard for 1 minute.
    14. 14
      Remove from heat and skim foam.
    15. 15
      Fill and heat process jars as directed in canning process.

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    Ratings & Reviews:

    • on October 13, 2013


      I love red peppers and I love using balsamic vinegar, so I was hoping to really enjoy this recipe but I did not. <br/><br/>I found the peppers annoying to process without liquid, as I use a blender instead of a processor. I had to add the vinegar so that I could get them processed, but it did come up with precisely the correct amount of "juice"( 2cups, including juice and vinegar). I have to say that I used apple cider vinegar because I didn't have red wine vinegar, but I honestly don't think that it would have changed my rating. <br/><br/>The colour is a muddy brown, and the leftover bit that I have just tried prior to heat processing was disappointing. It left a very strong, almost raw, garlic flavour with me. That being said, perhaps the heat processing and some time in my pantry to mellow and blend will make a difference to my review. <br/><br/>If it does, I will absolutely update it.

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    Nutritional Facts for Balsamic Red Pepper Jelly

    Serving Size: 1 (1431 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 407.6
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 17.9 mg
    Total Carbohydrate 105.3 g
    Dietary Fiber 2.2 g
    Sugars 95.9 g
    Protein 0.8 g

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