Ingredientes para Balsamic Red Pepper Jelly
- 2 cups sweet red bell peppers (approx. 3-4 large)
- 1-2 jalapeño peppers (adjust amount to control spice level)
- 2 cloves garlic
- 4 cups granulated sugar
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 (1.75 ounce) box powdered fruit pectin
- 1/2 teaspoon vegetable oil (optional)
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Cómo preparar Balsamic Red Pepper Jelly
- Wash, stem, and seed approximately 2 cups of red bell peppers and 1-2 jalapeños (adjust jalapeño quantity to control spice level).
- Finely chop 1/2 cup of the seeded red bell peppers and set aside.
- Puree the remaining red bell peppers and jalapeños with 2 cloves of garlic in a food processor until smooth.
- Line a fine-mesh sieve with cheesecloth or use a jelly bag. Pour the pepper and garlic puree into the sieve suspended over a large bowl and let it drip for at least 30 minutes to remove excess liquid.
- While the pepper mixture is draining, sterilize 7 (125ml) mason jars and lids according to canning instructions.
- Measure 4 cups of granulated sugar and set aside.
- Measure 1 1/2 cups of the strained pepper juice into a large, heavy-bottomed saucepan.
- Stir in the 1/2 cup chopped red pepper, 1/4 cup red wine vinegar, 2 tablespoons balsamic vinegar, and 1 tablespoon lemon juice.
- Whisk in 1 box (1.75 oz) powdered fruit pectin until completely dissolved.
- Add 1/2 teaspoon of vegetable oil to reduce foaming.
- Stirring frequently, bring the mixture to a rolling boil over high heat.
- Add the 4 cups of sugar and stir constantly until the mixture returns to a full rolling boil.
- Boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Carefully ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace. Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath according to your canning instructions (usually 10 minutes for 125ml jars).
- Allow jars to cool completely. You should hear a satisfying 'pop' as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
383g
Fat
0g
Carbs
35g
