spicy red pepper jelly

a recipe by
Francine Lizotte
Surrey South, BC

This Spicy Red Pepper Jelly is a great topping for baked brie but is also a delicious ingredient for other recipes. This condiment recipe is so easy to make, it's definitely a must have!

serves 6 jars of 250 ml
prep time 5 Min
cook time 20 Min
method Canning/Preserving

Ingredients For spicy red pepper jelly

  • 3 1/4 c
    granulated sugar, divided
  • 3 Tbsp
  • 6 c
    red peppers, cut into chunks
  • 2 tsp
    red pepper flakes, or to taste
  • 1 c
    white vinegar
  • 1 Tbsp
    unsalted butter
  • 1/2 tsp
    fresh tarragon, chopped
  • 1/8 tsp
    himalayan sea salt, or to taste

How To Make spicy red pepper jelly

  • 1
    In a small bowl, whisk ¾ cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
  • 2
    In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender
  • 3
    To find out if it’s ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it’s ready otherwise cook it a little longer.
  • 4
    Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml
  • 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=qM1I2Q9Zgbg