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Sweet and Spicy Red Pepper Jelly (no pectin)

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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Author: Jess Smith via Inquiring Chef

Ingredients

  • 1 1/2 lbs Red Bell Peppers, roughly chopped
  • 2 tsp Red Pepper Flakes (adjust if you prefer more or less spice)
  • 3 cups White Sugar
  • 1 cup White Wine Vinegar
  • 1 Tbsp Unsalted Butter
  • 3/4 tsp Salt

Instructions

  • 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.