Southern Pepper Jelly
5 lbs. granulated sugar
1 pint cider vinegar
1 oz. crushed red pepper flakes
3 packages Sure-Jell
1 pint water
4 red bell peppers
Puree red bell peppers (seeds removed) in a food processor. Set
aside. In a large pot, dissolve the sugar in the vinegar over medium
heat. When the sugar is mostly dissolved, add the pepper puree and
the crushed red pepper flakes and bring to a boil.
Meanwhile, dissolve the Sure-Jell in water. After the jelly boils,
add the pectin-water mixture and bring to a boil again. Place in a
plastic container and chill until set. It should be slightly thicker
than honey.
Yields 2 1/2 quarts. |
