Ingredients for Spicy Red Pepper Jelly
- Granulated Sugar
- 1 packet (1.75 oz) liquid pectin
- 2 cups finely chopped red bell peppers (about 3 medium)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup white vinegar
- Unsalted Butter
- 1 tablespoon fresh tarragon (chopped)
- 1/2 teaspoon sea salt
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How to Make Spicy Red Pepper Jelly
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 packet (1.75 oz) liquid pectin. Set aside.
- In a food processor bowl, combine 2 cups finely chopped red bell peppers (about 3 medium) and 1/2 teaspoon red pepper flakes (adjust to your spice preference). Process for 15 seconds, or until finely chopped.
- In a large pot or saucepan over medium-high heat, combine the processed red peppers, 1 cup granulated sugar, 1/2 cup white vinegar, 2 tablespoons butter, 1 tablespoon fresh tarragon (chopped), and 1/2 teaspoon sea salt.
- Stir well and bring to a rolling boil, stirring constantly.
- Boil for 4 minutes, stirring frequently.
- Reduce heat to medium; stir in the sugar-pectin mixture. Cook for an additional 4 minutes, stirring constantly.
- If there are any larger pepper chunks, carefully puree with an immersion blender until smooth.
- To test for setting point, dip a metal spoon into a bowl of ice water. Dry the spoon and scoop up some jelly. Let it cool slightly. If it wrinkles or sets, it's ready. If not, continue cooking for another minute and retest.
- Remove from heat and carefully ladle the hot jelly into prepared, sterilized 250ml jars, leaving 1/4 inch headspace.
- Process jars in a boiling water bath for 10 minutes. Remove jars and let cool completely. You should hear the lids 'pop' as they seal.
- Once cooled, check to ensure the jars have sealed properly. Store in a cool, dark place. Makes approximately 6 (250ml) jars.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
458g
Fat
6g
Carbs
41g
