red pepper jelly

With all that preserving I did over the summer, I totally forgot to replenish my red pepper jelly stock. Luckily, peppers are readily available all year long.

This jelly is sweet, slightly spicy and the perfect addition to any cheese board.

makes 5 half pints 

1 red pepper

5-6 red chili peppers, seeds removed from 2-3 (depending on how spicy you want it)

2 cloves garlic, grated

6 C sugar

1/2 tsp cracked black pepper

1 1/2 C vinegar

1 package Certo liquid pectin

1. Mince all of the peppers using a food processor.

2. Add everything except the Certo in a large saucepan. Bring to a boil, stirring often. Boil for 5-6 minutes.

3. Take off the heat and stir in Certo. Pour into sterilized mason jars and process in a hot water bath for 15 minutes.