Red Pepper Jelly
Prep Time
approx.
Cooking Mode
3 red bell peppers, stems and seeds removed, coarsely chopped
1 green apple
2 ½ cups sugar
1 cup apple cider vinegar
½ tsp red pepper flakes
½ tsp kosher salt
3 red bell peppers, stems and seeds removed, coarsely chopped
1 green apple
2 ½ cups sugar
1 cup apple cider vinegar
½ tsp red pepper flakes
½ tsp kosher salt
Directions
1Add peppers to food processor and pulse until finely chopped but not pureed.
2Peel and core apple, but do not discard peel and core. Enclose peel and core in cheesecloth bundle tied with butchers twine. Set aside.
3Dice flesh of apple. Place in heavy-bottomed medium saucepan, along with peppers, sugar, vinegar, red pepper flakes, salt and the reserved cheesecloth bag containing peel and core. Bring saucepan to a boil over high heat, then reduce heat to medium-low. Simmer gently, stirring often 45 to 50 min., or until liquid has reduced by about two-thirds. (Watch carefully to avoid scorching, reduce heat if mixture begins to stick to bottom of pan.) To check for correct thickness, drop a spoonful if mixture onto a chilled plate -- it should hold a trail when your finger is dragged through.
4Remove and discard cheesecloth bag. Pour hot jelly mixture into three 1-cup (250-mL) or six 1/2-cup (125-mL) canning jars. Apply sealing lids and screw on tops. Let stand for 24 hr. undisturbed at room temperature. Place in refrigerator. Keeps well, chilled, up to 3 weeks.
Tips
1
Setting time: 24 hr.
2
Top a cracker with Brie cheese, peach slice and a dollop of red pepper jelly.
3
Spread red pepper jelly on whole grain cracker. Top with thinly sliced prosciutto and arugula.
4
Top a crostini with hummus, grilled eggplant and red pepper jelly.
Disclaimer
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Personal Note
Personal Note
