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