Red Pepper Jelly

By lorik

Ingredients

• 4 Red Bell Peppers
• 1 cup White Wine Vinegar
• 1 1/2 cups white sugar

Details

Adapted from tastingtable.com

Preparation

Step 1

Core and seed bell peppers and place in a food processor. Process until finely chopped. Remove and place inside of double layers of paper towels and place inside of a strainer and squeeze out the liquid. Place peppers, vinegar and sugar in a saucepan and bring to a boil. Reduce heat to maintain a simmer and check on them occasionally (about every 20 minutes). It will take about an hour for the excess liquid to cook off. To test for doneness, take a spoonfull and place in the freezer for about a minute. If it comes out jammy, then its done, if there is still to much liquid, allow to cook longer. (Error towards the side of underdone rather than over, if its too watery you can always throw it back on the heat).

Place in fridge and allow to cool. Its best to make this a day before you plan to serve. Pour pepper jelly over cream cheese and serve with crackers.