Red Pepper Jelly


This red pepper jelly is a major crowd-pleaser, and it goes with absolutely everything — EVERYTHING!


1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups)

2 tsp dried hot red-pepper flakes

1 packet unflavored gelatin

3 1/4 cups sugar

1 cup white-wine vinegar

1 Tbsp unsalted butter

1 tsp fresh thyme, chopped

1 small shallot

3/4 tsp salt


Pulse bell peppers with red-pepper flakes and shallot in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)

Whisk together gelatin and 1/4 cup sugar in a small bowl.

Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Whisking constantly, gradually add pectin mixture and chopped thyme. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 2 – 3 minutes (mixture will thicken slightly). Remove from heat.

Recipe adapted from Gourmet Magazine, December 2006

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