“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.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.Garden & Gun has an affiliate partnership with Bookshop.org and may receive a portion of sales when a reader clicks to buy a book. All books are independently selected by the G&G editorial team.