pepper jelly
Use green or red peppers for this recipe, whichever is in abundance in your garden. This jelly is delicious served with grilled or roasted pork, with sharp cheese on a cracker or with cream cheese on crostini. Makes 6 half-pints.
3 large bell peppers, cut into 1-inch chunks
2 teaspoons crushed red pepper flakes
3 tablespoons Sure-Jell
3 ¼ cups granulated sugar
1 cup white-wine vinegar
1 tablespoon unsalted butter
¾ teaspoon salt
Prepare canner; sterilize jelly jars and lids.
Using a food processor, pulse peppers and red pepper flakes together until it resembles a fine mash. Turn out into a bowl; set aside.
In a small bowl, whisk together pectin and 3 cups of the sugar; set aside. Add the vinegar, butter, salt, and remaining ¼ cup sugar to the pepper mixture and stir well. Transfer to a Dutch oven or large saucepan and bring to a boil for 5 minutes, stirring frequently. Using a whisk, slowly add pectin mixture to the pot. Return to a vigorous boil, and cook for 2 minutes to thicken, stirring constantly. Remove from heat.
Ladle the hot jelly into canning jars, leaving ¼ inch headspace. Stir with a chopstick or other utensil to remove air bubbles. Wipe rims, position lids and screw down rings until just fingertip tight.
