Sweet and Spicy Chile Pepper Jelly

By KDHarmon

Ingredients

• 4 red bell peppers, coarsely chopped
• 2 red chiles (such as Fresno), coarsely chopped
• 3 cups sugar
• 1 1/2 cups apple cider vinegar

Preparation

Step 1

Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add sugar and vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by two-thirds, about 1 hour.

Tip - to make sure it's set, drop a spoonful onto a chilled plate and drag your finger through; if it holds a trail that doesn't fill back in, it's ready.


Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.


DO AHEAD: Jelly can be made 2 weeks ahead. Keep chilled.

Makes 3 cups.