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Discover a simple and delicious jelly recipe


RED PEPPER JELLY


Makes 500 mL (2 cups)

6 to 8 sweet red peppers
30 mL (2 Tbsp.) salt
250 mL (1 cup) red wine vinegar
500 mL (2 cups) sugar
Dash of hot pepper sauce or cayenne pepper to taste

Remove seeds from the peppers. Grind the peppers coarsely in a food processor. Place them in a bowl and cover with salt. Cover the bowl and leave overnight in a cool place. The next day drain off half the liquid. Combine the peppers (and remaining liquid) with the vinegar, sugar and hot pepper sauce or cayenne in a saucepan. Bring to a boil, then reduce to a simmer and cook for one hour until thickened, stirring occasionally. When thickened, and while still hot, pour jelly into sterilized mason jars. Wipe any spillage from the rim and cover with a lid and ring. The jars will seal tight as the jelly cools. Will keep up to three months if refrigerated.