Inside: This red pepper jelly recipe is amazingly easy to make and works great as a quick appetizer. Pour over some cream cheese and serve with crackers.
Please tell me I am not the only one who waits until the last minute to get food for a pitch in? Suddenly, I only have an hour or two before and I am trying to decide whether to bring something store-bought or scramble to make something homemade.
I recently started making this jelly and I found it’s great for pitch ins. I make up a bunch of this red pepper jelly recipe and when I need a dish, I just grab a jar and pour it over cream cheese. Add some crackers to the side and you have a fantastic quick dish to take.
The red pepper jelly recipe is easy to make and it tastes great. To make, you need 3 large red peppers, chile peppers (I used a can) sugar, liquid pectin and vinegar.
Start by washing off the three peppers. You will want to cut the tops off of the peppers and remove the stems, seeds and ribs. Slice the peppers into strips and then dice them.
Once you have diced them place them in a food processor and pulse for around a minute or until they are in small little pieces.
Transfer the red peppers into a cheese cloth (or kitchen towel) over a bowl. Add in the canned chili peppers at this time. I added about half a can to keep it from being too spicy. You can add more or less to adjust the spicy level.
Squeeze the cheese cloth to remove most of the liquid from the peppers. You can discard the liquid.
In a large pot add 5 cups sugar and 2 cups of vinegar. Place on medium heat.
Remove the peppers from the cheese cloth and place in a bowl. Carefully stir in the peppers to the sugar/vinegar pot.
Continue to stir the mixture on medium heat until it begins to boil.
Once the mixture has reached a vigorous boil you can add the liquid pectin.
Stir the mixture for another 10-15 minutes. When the mixture gets to 220 degrees remove it from the heat and pour into canning jars. I have found it easiest to transfer the jelly to a easy pour measuring cup.
From there it is easy to pour the jelly into a canning jar. I like to use 5 small jelly jars for the red pepper jelly.
Wipe around the lip to remove any jelly and place the lids on them. Let them sit on the counter until they reach room temperature. Then place them in the refrigerator for 24 hours. The jelly can be stored for up to three months in the fridge.
When you are ready to use, just grab a jar, stir and pour over a 8 ounce block of cream cheese. Serve with your favorite crackers for an easy appetizer or snack.
Red Pepper Jelly Recipe
3 Red Peppers
5 cups Sugar
2 cups Vinegar
1 3 oz. Liquid Pectin
2-4 oz. Chili Peppers
Wash off the three peppers. Cut the tops off of the peppers and remove the stems, seeds and ribs. Slice the peppers into strips and then dice them. Place the diced peppers in a food processor and pulse for around a minute or until they are in small little pieces. Transfer the peppers into a cheese cloth over a bowl. Add in the 2-4 oz. canned chili peppers. Remove the liquid from the peppers by squeezing the cheese cloth. Throw away the liquid and set the drained peppers aside.
Place 2 cups vinegar and 5 cups sugar in a large pot on medium heat. Add the drained peppers and stir. Once the mixture is boiling add the liquid pectin. Continue to stir for about 10-15 until the mixture reaches 220 degrees. Pour jelly into canning jars and let sit until they reach room temperature. Place in fridge and allow to cool for 24 hours. Serve over cream cheese with crackers. Jelly will last about 3 months in fridge.
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