Bell pepper jelly recipe
Bell Pepper Jelly recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
This bell pepper jelly recipe is a delightful blend of sweet and tangy flavors that will elevate any dish it accompanies. Made with fresh bell peppers, sugar, and a touch of vinegar, this jelly is perfect for spreading on toast, pairing with cheese, or even glazing meats. The vibrant colors and robust taste of this homemade jelly make it a standout addition to any pantry.Keywords: bell pepper jelly, sweet and tangy, homemade, versatile, vibrant colors.
Bell pepper jelly recipe details
Ingredients
1 kg | red bell peppers, washed, halved, seeded, chopped |
250 ml | white wine vinegar |
1 tsp | salt |
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 |
Instructions
Place 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.
Preparation time:
ca. 30 min
Resting time:
ca. 14 days
Grade of difficulty:
easy
Calories per portion:
n/a
Share this content!
As seen in:
Reference: Bell pepper jelly recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 37 times, 1 visit(s) today