Red Pepper Jelly by Chef Maeve
Not all jellies are created equal. And not all jellies are sweet. My Red Pepper Jelly is definitely not sweet and is most definitely the best.
This savory jelly is great with cheese and crackers, as a spread on scones, or even as a glaze for meats and vegetables. It's also the perfect complement to a burger or a sandwich. Some people have even told me that they like it as a toping on ice cream. Personally, even covered in my amazing red pepper jelly, I will still hate ice cream. So you're on your own with that last suggestion - a girl has to draw the line somewhere.
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 3 ¼ cups Granular Sugar
- 1 cup White Wine Vinegar
- 1 tbsp Butter, Unsalted
- ¾ tsp Salt
- 2 tsp Hot Dries Red Pepper Flakes
- 3 tbsp Sure-Jell Pectin
Now Let’s Get Started:
Step #1: Remove seeds and membranes from peppers
Step #2: Chop each pepper uniformly and fine, keeping each color separate
Step #3: Put chopped peppers, one color at a time, through the food processor blending finely, DO NOT purée
Step #4: Put all ingredients, except pectin, in a heavy saucepan and bring to a constant boil, 4 to 5 minutes.
Step #5: Stir mixture well
Step #6: Mix pectin with ½ cup of the slightly cooled mixture
Step #7: Add pectin mixture to the saucepan and whisk well
Step #8: Cook fully combined mixture for 40 minutes
Step #9: Bring back to full boil for 10 minutes, skimming froth carefully
Step #10: Pour into sterilized jars
Be Sweet. Be Tempted. ~ Chef Maeve