Photography by Michael Alberstat
Prop styling by Jane Hardin
First published in Wish September 2005
food
Red Pepper Jelly
This recipe will become a staple in your kitchen. It’s great on sandwiches and goes well with cheese.
Ingredients (Makes 6 cups)
| 4 cups | seeded and roughly chopped red peppers (about 4) |
| 5 1/2 cups | granulated sugar |
| 1 cup | white vinegar |
| 1/3 cup | fresh lemon juice |
| 1 pouch | liquid pectin |
Instructions
- Place red peppers in a food processor and purée.
- Combine puréed peppers, sugar and vinegar in a large stainless-steel pot. Bring to a boil, stirring constantly to avoid scorching.
- Remove pot from heat and cool for 15 minutes. This allows the peppers to cook slowly in the residual heat and prevents them from floating on the surface.
- Add lemon juice and pectin, and return pot to stove. Simmer over medium heat for at least 20 minutes or until thickened, stirring occasionally. Skim any foam from the surface.
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