Food & Drink

Red Pepper Jelly

Name: Red Pepper Jelly
Ingredients: 1 (28-oz.) can roasted diced red peppers, drained; 2 tsp. red pepper flakes; 1 tsp. kosher salt; ¾ cup apple cider vinegar; 1 tbsp. unsalted butter; 6 cups granulated sugar; 2 tsp. apple pectin

A spicy-sweet Southern staple that pairs perfectly with pimento cheese

May 28, 2020

Photo: Angie Mosier

“Oh, red pepper jelly, how I love you! You tantalize the taste buds and hit all the senses. The red pepper flakes and the vinegar in this recipe balance the sugar, producing a sweet heat.”—Suzanne Vizethann

Red Pepper Jelly

Yield: 4 cups

- 1 (28-oz.) can roasted diced red peppers, drained
- 2 tsp. red pepper flakes
- 1 tsp. kosher salt
- ¾ cup apple cider vinegar
- 1 tbsp. unsalted butter
- 6 cups granulated sugar
- 2 tsp. apple pectin

Preparation

Place the red peppers in a food processor and pulse 4 to 5 times until peppers are broken down and puréed.
Pour peppers into a medium saucepan, add pepper flakes, salt, vinegar, butter, and sugar and bring to a full boil. Once mixture has reached a full boil, slowly mix in pectin, whisking vigorously until slightly thickened.
Return to a boil and cook for another 1 to 2 minutes, remove from heat, and cool. This will keep for about 2 weeks in the refrigerator.

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