Easy and Delicious Red Pepper Jelly
Ingredients
- 6 medium sweet red peppers (about 4 cups, finely chopped)
- 1 medium red apple, use only grated skin
- 2 small jalapeños with seeds
- 2 tbsp powdered pectin
- 220 ml white vinegar
- 30 g (2 tbs) lemon juice
- 1/2 tsp salt
- 760 g sugar
Preparation
Blitz red peppers and jalapeños in a kitchen blender.
Grate the skin of the apple and put it in a saucepan with the finely chopped peppers over medium-high heat.
Stir vinegar and pectin with the peppers.
Bring mixture to a boil stirring constantly.
Reduce the heat and cook for about 10 minutes with the lid on.
Add in sugar about half a cup at a time to keep the mixture boiling and gently stir to combine. Continue stirring as mixture returns to a rolling boil.
Boil for about 30 minutes and test the jelly for setting by placing a plate in the freezer and adding half a teaspoon of jelly to see if it is firm to the touch.
The jelly will look foamy on top and it will begin to stick to the back of a spoon.
Pour jelly into sterile jars. Be sure to leave at least a half inch of room at the top of jars.
Cover the jars with sterilized lids and screw bands.
Notes
As long as the jars are hot and the jelly is hot, they will seal without additional canning.
