RED WINE HOT PEPPER JELLY

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Red Wine Hot Pepper Jelly image

This recipe uses sweet and hot peppers to give a tingly hot taste. Red wine vinegar gives it a depth of flavor not found in other recipes I've tried. I use whichever color sweet peppers are ripe in my garden. It's very pretty to use several different colors. Choose hot peppers for the heat level you desire. Jalapenos are fairly mild and habeneros are dangerously hot! Feel free to swap out some of the sweet peppers for hot, just keep the total quantity of peppers to 1 3/4 cups. This makes a pretty gift.

Provided by Deb Wolf

Categories     Jellies

Time 35m

Yield 2 pints

Number Of Ingredients 5

1 1/2 cups sweet peppers, finely diced
1/4 cup hot pepper, finely diced
3/4 cup red wine vinegar
3 cups granulated sugar
1 (3 ounce) envelope liquid pectin

Steps:

  • Prepare canning equipment.
  • Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.
  • Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly and boil 1 minute.
  • Add pectin all at once; return to a full boil for 1 minute longer, stirring constantly.
  • Remove from heat.
  • Ladle hot into hot sterilized jars.
  • Wipe rims, add lids and rings; tighten until resistance is met.
  • Process in hot water bath 5 minutes for half pint jars; 7 minutes for pint jars.
  • Remove without tilting to heatproof surface.
  • Cover loosely with a towel.
  • Allow to cool completely without disturbing.
  • Check seals, label and store in cool place away from light.

Nutrition Facts : Calories 1224.8, Fat 0.4, Sodium 15.9, Carbohydrate 309.6, Fiber 3.5, Sugar 305.1, Protein 1.5

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