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