KICKIN’ RED PEPPER JELLY
Peppers grow like wildfire during hot Missouri summers. That’s when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa.
—LEE BREMSON KANSAS CITY, MO
PREP: 30 MIN. • PROCESS: 10 MIN. • MAKES: 4 HALF-PINTS
5 medium sweet red peppers, coarsely chopped
3 jalapeno peppers, stemmed and seeded
2 garlic cloves, peeled
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons bottled lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
3 1/4 cups sugar
1. Place the red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree the remaining pepper mixture.
2. Line a strainer with four layers of cheesecloth and place over a bowl. Place the pureed pepper mixture in strainer; cover with edges of the cheesecloth. Let stand 30 minutes or until liquid measures 1 1/2 cups.
3. Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil stir 1 minute.
4. Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
NOTE When cutting hot peppers, disposable gloves are recommended. The oils can burn skin. Avoid touching your face.