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Ingredients

  • 1 dried hot chile, split open with scissors, seeds and stem removed
  • 2 large red bell peppers (4 cups), chopped
  • 4 jalapeño peppers (1 cup, preferably red), chopped
  • 3/4 cup distilled white vinegar, divided
  • 2/3 cup sugar
  • 2 tsp. kosher salt
  • 1 box (1 3/4 oz.) fruit pectin

Directions

{Yields 4 half pints}

Sterilize 4 half-pint jars, lids, and their bands.

Meanwhile, place the chile in a small bowl and pour hot water over to cover. Let stand for 10 minutes. Remove and shake off any excess water.  
Pulse the fresh peppers and the reconstituted chile in a food processor with two tablespoons of the vinegar for six seconds (three pulses of two seconds each) until the peppers are finely shredded but are still distinct in an inky red slurry. Do not liquefy.  

Transfer the pepper/vinegar mixture to a 3-quart pot, add the remaining vinegar, sugar, and salt.  Bring to a vigorous boil over high heat.  Lower the heat to medium and simmer for three minutes. Stir in the pectin and return to a boil for one minute. The mixture will still be runny but will set more after processing.  

Carefully pour the hot jelly mixture into the sterilized jars, leaving 1/4-inch head space. Place the lids on the jars, screw on fingertip tight, and process in a hot water bath for 10 minutes at a rolling boil. Let cool and store in a cool, dark place.  
 


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