Pepper jelly is a great appetizer, and tastes fantastic on top of crackers spread with cream cheese.
Preparation Time: 10 Minutes
|4 sweet red peppers, cored and seeded||1/2 teasp butter or margarine|
|1/2 teasp dried chili flakes||3 & 1/2 cups sugar|
|2/3 cup apple cider vinegar||1 jalapeno, seeded and chopped|
Place all the peppers in a food processor with the vinegar and blend to a puree.
Transfer the pepper puree to a large saucepan and add all the other ingredients. Heat to boiling point and continue to boil for 15 minutes, stirring constantly.
Skim off any foam that accumulates, and remove pan from heat.
While the jelly is still hot, ladle into hot preserving jars, leaving a 1/4 inch headspace.
Screw on the lids until finger-tight (do not overtighten) and place jars in a pressure cooker, making sure there is at least 2" hot water in the pan. Bring to a boil, put on pressure cooker lid and cook at pressure for 10 minutes.
Remove from heat and take out jars after 5 minutes. Leave on a flat surface for 24 hours. Check all lids for seal - any that have not sealed properly can still be stored for up to a month in the fridge.