Sweet and Spicy Red Pepper Jelly (no pectin) | Inquiring Chef
Sweet and Spicy Red Pepper Jelly (no pectin)
10 mins prep
This sweet and spicy jelly is a great way to use the abundance of red bell peppers in late fall. It requires no pectin and produces a soft, spreadable jelly that is amazing over brie or cream cheese with crackers.
1 Pulse bell peppers with red-pepper flakes in a food processor until finely chopped.
2 Combine peppers, vinegar, butter, salt, and sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat. Continue to boil until mixture reduces slightly, about 20 minutes. (The longer it cooks, the thicker the jelly will be, but 20 minutes produces the right consistency for me.)
3 Pour the jelly into containers and refrigerate or freeze until ready to use. (For instructions on canning the jelly, check out this post.)
