It's time to make some red pepper jelly!
Come Christmas, it would look beautiful in a basket with this, some crackers and a nice set of cheese spreaders.
This jelly differs from the green pepper version not only in that it is MUCH simpler to make, but also in that it has a different taste. The red pepper version, while still slightly sweet, is a bit more savory due to the addition of garlic. It can still be used as a delicious spread over some cream cheese with crackers, but it is far more delicious as a glaze for meats... particularly chicken and pork tenderloin. This recipe makes approximately 6 (4 oz.) jars.
So, here's the easy peasy recipe...
1 C. finely chopped and seeded red bell peppers
3 lg. cloves of garlic, cut into thin slivers
3/4 C cider vinegar
3 C granulated sugar
1 pouch (3 oz.) liquid pectin
Prepare canners, jars and lids per the instructions included here.
In a lg. deep saucepan, combine red pepper, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
Stir in pectin. Boil hard, stirring constantly for 1 min. Remove from heat and quickly skim off foam. Quickly pour jelly into hot jars, leaving 1/4" headspace. Wipe rim. Center lid on jar. Screw band down until fingertip-tight. Place the jars back into the canner, making sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars; allow to cool for 30 minutes.
At first, the peppers and garlic will still be at the top of the jar. After the initial 30 minute cooling time, gently twist and/or tilt each jar to begin distributing the peppers and garlic throughout the jelly. DO NOT turn the jar completely upside down. This could result in gel failure. Repeat throughout the setting time until the fruit particles are suspended throughout the jelly.
Now you've got six pretty jars filled with some delicious jelly ready for gift-giving come the holidays. But, don't worry... I won't tell if you sneak a jar for yourself between now and then. ;0)