SPICY RED PEPPER JELLY

By Foodiewife

Originally Printed in Gourmet Magazine, December 2006

Ingredients

• 1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups)
• 2 TSP dried hot red-pepper flakes
• 3 TBL Sure-Jell less- or no-sugar-needed pectin (from a 1 3/4-oz box)
• 3 1/4 cups sugar
• 1 cup white-wine vinegar
• 1 TBL unsalted butter
• 1 TSP fresh thyme, chopped
• 3/4 teaspoon salt

Preparation

Step 1

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

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

Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart 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, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.