Sweet Red Pepper Jelly
Recipe type: Condiment
Total time: 
Serves: 8 125-mL jars
A naturally sweet, naturally thickened pepper jelly perfect for spreading on crackers with cheese, topping chicken or pork, or added to grilled cheese sandwiches.
  • 12 sweet red peppers (about 8 cups total after passing them in the food processor)
  • 1-2 jalapeno peppers (optional)
  • 1 Tablespoon coarse salt (aka kosher salt or pickling salt)
  • 3 cups white sugar
  • 1 cup white vinegar
  • 3 garlic cloves, finely minced
  1. Prepare the peppers by removing seeds and membranes and chopping into quarters. Pulse them in a food processor or blender until mostly puréed (a few small chunks is fine, it looks pretty in the jelly).
  2. Put the puréed peppers in a bowl, stir in the coarse salt and let stand for 3-4 hours at room temperature.
  3. After that time, put mixture in a fine sieve and rinse thoroughly under cold water to remove the salt. Drain well, pressing out as much moisture through the sieve as possible with your hands.
  4. Put the drained mixture in a Dutch oven or other large pot, stir in the sugar, vinegar and minced garlic, and bring to a boil. When it boils, set the timer for 30 minutes and lower the heat to medium. Keep it at a good simmer for 30 minutes, stirring occasionally.
  5. While it boils, sterilize jars (makes 8-10 125 mL jars) and lids.
  6. After 30 minutes, pour bubbling hot mixture into sterilized jars, leaving about ¼-inch headspace, and close the lids to fingertip tight (don't overtighten).
  7. Listen for the jar lids popping to be sure that they are well sealed. Store at room temperature when sealed, and refrigerate after opening. If one fails to seal, just store it in the fridge and use within 2 weeks.
Recipe by Hidden Ponies at https://hiddenponies.com/2015/09/red-pepper-jelly-version-2/