Bell pepper jelly recipe
Bell Pepper Jelly recipeThis article was published by: Matthew
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|1 kg||red bell peppers, washed, halved, seeded, chopped|
|250 ml||white wine vinegar|
|2 small||red chilies, seeded, chopped or 1 tsp dried chili flakes|
|500 g||granulated sugar|
|50 g||powdered pectin, or 80 ml liquid fruit pectin|
InstructionsPlace chopped peppers into a blender. Add the remaining ingredients except for the powdered pectin and process until smooth. Depending on the size of your blender you may have to do this in batches.
Transfer mixture to a pan and bring to a boil over medium heat, stirring. Reduce the heat to a simmer and cook for about 1 hour.
Add the pectin, increase the heat, and boil for 2 minutes, stirring constantly. Skim the surface to remove any scum.
Remove the pan from the heat and ladle the jelly into warmed, sterilized jars. Seal.
The jelly is ready to consume after 2 weeks.
ca. 30 min
ca. 14 days
Grade of difficulty:
Calories per portion:
Reference: Bell pepper jelly recipe
Recipe type: xarchivex
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