Red Pepper Jelly
Red Pepper Jelly is a wonderful condiment to have in your refrigerator. It has a lovely fresh peppers flavour that works extremely well with most fish dishes.
2 people
8 minutes
20 minutes
Ingredients
- 500 g Caster Sugar
- 35 ml Fresh Lemon Juice
- 2 tsp Pectin Powder Mix with 1 tbsp of caster sugar
- 3 - Red Pepper seeded and roughly chopped
- 125 ml Vinegar
Method
- Place red peppers in a food processor and purée.
- Combine the puréed peppers, sugar and vinegar in a large stainless-steel pan.
- Bring to a boil for 2 minutes stirring constantly to avoid scorching.
- Remove pot from heat and set for 10 minutes.
- This allows the peppers to cook slowly in the residual heat and prevents them from floating on the surface.
- Then, return pot to stove and bring again to the boil, Add lemon juice and pectin mixed with the caster sugar and simmer over medium heat for 3 -5 minutes, stirring occasionally. The pectin will help the jelly to set while cooling.
- Pour into sterilized jars.
- Store in cool dark area for 3 – 5 months.
- Keep in the fridge when open and use within a month.
