Spicy Red-Pepper Jelly

Spicy Red-Pepper Jelly
Photo by Romulo Yanes


  • 1 tablespoon unsalted butter
  • 3 ¼ cups sugar
  • ¾ teaspoon salt
  • 1 cup white-wine vinegar
  • 1 instant-read or candy thermometer
  • 2 teaspoons dried hot red-pepper flakes
  • 5 1/2-pint canning jars with screw bands and lids
  • + 3 more ingredients
    • 3 tablespoons Sure-Jell less- or no-sugar-needed pectin
    • canning tongs
    • 1 ½ pounds red bell peppers

Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving j...

View full recipe at Epicurious


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