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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer
Author: Jess Smith via Inquiring Chef
Ingredients
1 1/2lbsRed Bell Peppers, roughly chopped
2tspRed Pepper Flakes (adjust if you prefer more or less spice)
Pulse bell peppers with red-pepper flakes in a food processor until finely chopped.
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.)
Pour the jelly into containers and refrigerate or freeze until ready to use. (For instructions on canning the jelly, check out this post.)
Notes
This recipe originally appeared on our site in November 2011 and was adapted from Gourmet magazine, December 2006.