Red Pepper Jelly

Red Pepper Jelly

This time of year, when the baskets at our local fruit markets are spilling over with freshly harvested peppers, reminds me so much of Mom, my grandmother and my dear Aunt Clara.

I come from a long line of jelly and jam makers, who created delicacies from the fall's harvest to enjoy all winter. Mom also made great pickles and chows, which I hated as a kid and grew to love later. Aunt Clara still makes the best jellies, especially crabapple, which she hangs in a cheesecloth-wrapped bundle dripping into a pot overnight in order to get the clearest jelly possible.

Aunt Clara also started making this red pepper variety, which Mom caught onto and began to make for our family. I've continued the tradition, and now make several bottles every fall for Christmas gifts and for our own use.

Red Pepper Jelly

3 large red peppers, seeded, ribs removed, finely chopped
5 1/2 c. white sugar (do not adjust this amount)
1/3 c. white vinegar
1/2 c. cold water

1/3 c. freshly squeezed lemon juice
1 package liquid Certo (fruit pectin)

Sterilize 6 small or 3-4 medium bottles and lids.

Mix together first 4 ingredients and bring to a rolling boil for 1 minute. Remove from heat and cool 15 minutes. Return to heat and add lemon juice. Return to rolling boil, add Certo and boil 1 minute. Remove from heat. Skim for 15 minutes. Bottle in hot, sterilized jars and cover tightly.

To Serve:

This red jelly, flecked with bits of peppers, is beautiful to present. We love it served with baked brie and crackers, and it's also delicious along side pork and chicken.

Try adding a couple of chopped jalapenos (or more, if you really like it hot) to this recipe, for a festive and delicious treat.