Red Pepper Jelly
"I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker."
photo by Pamela
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
6 small jelly jars.
ingredients
- 2 cups ground sweet red peppers (about 3 large peppers)
- 5 1⁄2 cups sugar
- 1 cup distilled vinegar
- 1⁄3 cup lemon juice
- 1 bottle liquid pectin
directions
- Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
- Remove from heat, let stand 15 minutes.
- Reheat to boiling, add lemon juice.
- Let it come to a boil, then add the pectin.
- Boil for 5 minutes, stirring constantly.
- Bottle as any jelly.
Questions & Replies
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Did anyone try adding red pepper flakes
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How does the jelly turn out clear when you have ground red peppers in it? -
This is a pantry stored item, and not a must be in the fridge item unless open right? Lol I’m new to making this and jams in general, so I wanna store it properly ?? Tia -
Can I use apples for pectin and how many would I meed? -
The red pepper jelly calls for 5 1/2 cups of sugar, that seems like a lot, making it really sweet, could one cut back on the sugar
Reviews
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Everyone loves this recipe and it is so easy to make! We don't have bottles of liquid pectin but I used one of the packages (here it comes 2 to a box - but I just used one for the recipe and it turned out great). -
This was awesome! The first time I made it I found that it was a little runny so I added another package of the liquid pectin and it turned out much better!! I use it as a sauce for pork chops and a dip for chicken figers. It goes great with cream cheese and crackers!! Thanks for posting. This is my new naughty, night time snack:)
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Just finished making this and it looks fantastic! I put in 2 packets of Certo as one did not seem enough; now it is setting up nicely. Can't wait to taste it. Just a word of warning. Once Certo is added it is very important to keep stirring or it will boil all over the stove. -
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This recipe is delicious. It calls for bottle pectin, I used one pouch certo liquid pectin. As suggested, I also added 1/4 tsp cayenne pepper, you could use more. This has become my favorite for pepper jelly and it's so easy. For some reason, I got more jars than the recipe called for. A bonus. -
This was very good, I made it to use in a baked brie and it was excellent. Great with cheese and on crackers. I only used 5 cups on sugar and next time I make it I'll try it with a little less. The sweet flavor of the peppers is plenty enough. Very very good. Make sure you do this in a pretty large pot though, I used my 6 quart pot and it wasn't enough when I boiled it the second time!
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Tweaks
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I love pepper jelly and this recipe is wonderful; although I did adjust it just a bit. I used apple cider vinegar instead of regular vinegar and I used jalapenos instead of bell peppers. To grind them I placed them in a blender--cut off the stems but kept the seeds--then followed the recipe. It gives a WONDERFUL mild spice with the sweet and everyone I've given a jar to LOVES it!!
RECIPE SUBMITTED BY
L. Duch
Forrest City, Arkansas
I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.
