Red Pepper Jelly

Name: Red Pepper Jelly
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 jars
Cuisine: Canadian
Ingredients: 2 large red bell peppers (seeded and chopped); 1 medium red chili pepper (seeded and finely chopped); 1 1/2 cup apple cider vinegar; 5 cup granulated sugar; 1 packet pectin (powdered)

60 min 4 jars Medium

All Recipes

Red Pepper Jelly

Sweet and spicy red pepper jelly perfect for glazing meats or serving with cheese.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Red pepper jelly is a delightful combination of sweetness and subtle heat, making it a versatile addition to your pantry. This jelly can be used to glaze meats, spread over cream cheese as a quick appetizer, or simply enjoyed on a slice of crusty bread. Originating as a way to preserve the bounty of peppers, this jelly captures the vibrant colour and flavour of red peppers, while adding a hint of spice from hot peppers. It's a staple in many Canadian homes, loved for its unique and balanced taste.

Instructions

Prepare the peppers

In a food processor, pulse red bell peppers and chili pepper until finely chopped.

Pro tip: Avoid pureeing; you want small pieces for texture.

Cook the pepper mixture

In a large pot, combine chopped peppers, apple cider vinegar, and sugar. Bring to a boil over medium-high heat, stirring frequently.

Pro tip: Use a tall pot to prevent splattering.

Boil and skim

Boil the mixture for 10 minutes, skimming off any foam that forms on the surface.

Pro tip: Skimming ensures a clearer jelly.

Add pectin

Stir in the pectin and return the mixture to a hard boil for 1-2 minutes, or until a candy thermometer reads 220°F (104°C).

Pro tip: Use a candy thermometer for accuracy.

Jar the jelly

Remove from heat and ladle into sterilized jars, leaving 0.5 cm (1/4 inch) headspace. Wipe rims clean, apply lids, and process in a boiling water bath for 10 minutes.

Pro tip: Ensure jars are hot to prevent cracking.

Cool and store

Remove jars from water and let cool. Check seals after 24 hours. Store in a cool, dark place.

Pro tip: Listen for a popping sound as the jars seal.

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Tips & Tricks

Use a candy thermometer to ensure the jelly reaches the right consistency.
For a smoother jelly, strain the mixture after cooking.
Wear gloves when handling hot peppers to avoid irritation.
Ensure jars are sterilized to prevent spoilage.

Frequently Asked Questions

Comment faire de la gelée de piment maison ?

To make homemade pepper jelly, combine chopped peppers with vinegar and sugar, boil, add pectin, and jar it.

Quelle est la recette de gelée de piment ?

The recipe involves red bell peppers, a chili pepper, apple cider vinegar, sugar, and pectin.

Combien de temps faut-il pour faire la gelée de piment ?

The total time to make pepper jelly is approximately 60 minutes.

À quelle température doit-on cuire la gelée ?

Cook the jelly until it reaches 220°F (104°C) on a candy thermometer.

Comment conserver la gelée de piment rouge ?

Store sealed jars in a cool, dark place for up to a year. Refrigerate after opening.

Serving Suggestions

Serve your red pepper jelly with grilled meats or as part of a cheese platter. It pairs wonderfully with sharp cheddars or creamy bries, adding a touch of sweetness and heat. Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the jelly refrigerated and use within a few weeks to maintain its flavour and freshness.