4 hrs 21 mins
I got this recipe from a fellow teacher many years ago after she brought it to one of our Christmas parties. I have been making it ever since...bringing it to parties (with cream cheese & crackers), and giving it for gifts. You can make it green by using sweet green peppers instead of red, and control the "fire" by adjusting the hot peppers to taste. Prep. time includes draining time.
My Private Note
Units: US | Metric
- 1Sterilize jars and caps in boiling water.
- 2Quarter the sweet red peppers and remove the seeds and ribs.
- 3Peel and chop the onion in quarters.
- 4Using gloves, remove the seeds from the chili peppers.
- 5Put both peppers and onion (in small batches) into a food processor (or meat grinder) and process until you have small, coarse pieces.
- 6As they are ground, transfer them to a strainer and toss with 1 1/2 teaspoons of the salt.
- 7Put a plate and a heavy can on top of them and let them drain for 3 hours.
- 8In a large cooking pot, mix the drained vegetables with the remaining 1 1/2 teaspoons salt, the sugar, vinegar, lemon juice, and cloves.
- 9Bring to a boil and cook for 10 minutes.
- 10Add the liquid pectin, and continue to boil for 1 minute, skimming off any foam with a large spoon.
- 11Pour immediately into hot sterilized jars leaving 1/4 inch headspace.
- 12Process jars in a boiling water bath for 10 minutes.
Browse Our Top Jellies Recipes
Nutritional Facts for Red Pepper Jelly
Serving Size: 1 (2400 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 777.1
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1405.0 mg
- Total Carbohydrate 196.8 g
- Dietary Fiber 3.8 g
- Sugars 188.4 g
- Protein 2.1 g