📋Homemade Sweet And Spicy Red Pepper Jelly Recipe

Red pepper jelly served with pecorino cheese

📋Homemade Sweet And Spicy Red Pepper Jelly Recipe

This red pepper jelly is a traditional preserve recipe from the South of Italy. It is a savory, velvety jam usually served with matured cheese like Pecorino or Provolone, but it is also excellent to serve with red meat, especially beef, pork, or wild, like duck or wild boar.

Course Canned & Jam

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword red pepper jam, red pepper jelly, savory jam

Prep Time 20

Cook Time 30

Total Time 50

Servings jars

Calories 695kcal

Author Laura Tobin

Equipment

Glass jars quarter pints - 150 ml
Fire Gloves BBQ
All-Clad Sauce Pan 3-Quart
Ladle with spout
Fine Mesh Strainer
KitchenAid Mixer
Vegetable Strainer
Food Mill Instead of the electrical vegetable strainer
Water bath canner
Jar lifter

Ingredients

2 lb red peppers
1 lb caster sugar
5 tablespoon white wine vinegar
1 teaspoon salt
5 dried hot chili

US Customary - Metric

Instructions

Simmering the peppers

Remove the seeds from the peppers, cut them into chunks, and place them in a saucepan
2 lb red peppers
Add the sugar, the wine vinegar and the chili
1 lb caster sugar, 5 tablespoon white wine vinegar, 1 teaspoon salt, 5 dried hot chili
Stir to combine the ingredients
Let it simmer for 20 minutes.

How to find out if the jam is ready

Pour some drops on a plate and tilt it. If the juice doesn’t drip, the jam is ready.
The peppers are caramelized, and the juice is thicker.

Using a vegetable strainer

With a vegetable strainer, puree the peppers.
It will automatically remove the peels.
If it is too runny, simmer it for another 10 minutes.
To make it even smoother, filter it through a fine mesh strainer.

Can it into jars

Pour it into sterilized jars
Close the jar and seal it
Leave the jars upside down until they cool down
You can serve it immediately or store the jars for the winter.

Video

Notes

Do not simmer the peppers for too long otherwise the jelly will become hard.
You can use a blender, but you will get a smoother and brighter jelly with a vegetable strainer.
You can sterilize the jars in the dishwasher.
When you open the can, ensure that there is a vacuum. If not, the jar was not properly pasteurized and should not be consumed.

Hint: in Europe, we use the reverse canning technique, which is not recommended by the National Center of Home Food Preservation in USA.

Place the jars in a large pan and cover the jars with water. The water level in the canner should be 1 to 2 inches above the tops of the filled jars. Turn the burner under the canner to its highest setting, cover the canner with its lid, and heat until the water boils vigorously. Process the jars for the recommended number of minutes after the water boils.

Nutrition