Red pepper jelly

0 likes 0 comments Recipe by Elaine Crawford Daguanno

6 firm red peppers
3 cups sugar
1/8 tsp butter
1/2 cup Cider vinegar
3 drops Hot pepper sauce (optional)
1 pouch Certo Liquid Pectin

Variation
Use 1 cup of roasted red peppers, finely processed.

Prep. Time → 30 min

Cook Time → 5 min

1. 1. Using raw peppers: remove stems and seeds from peppers. Cut into chunks and dice in a blender or food processor. Place peppers in cheesecloth and drain off juice to make 1 cup.
2. Measure juice, sugar, butter, vinegar and hot sauce (if using) into medium sauce pan.
3. Place on high heat and bring quickly to a boil. If desired add red food colouring as mixture heats.
4. Bring mixture to a boil and stir in liquid pectin. Bring to a full boil again and boil 1 minute stirring constantly.
5. Skim off any foam and pour immediately into warm sterilized jars.
6. Seal while hot with sterilized 2-piece lids with new centres.

appetizers, kraftcanadacom January 31, 2017 02:55

Author Kraft foods

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Elaine Crawford Daguanno
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Canada