Ingredients:

  • 4 large red bell peppers (approx. 700g), finely diced
  • 4 jalapeño peppers (approx. 60g), seeds removed and minced
  • 2 tbsp (30ml) fresh lemon juice
  • 5 cups (1000g) granulated sugar
  • 1.5 cups (355ml) white vinegar, 5% acidity
  • 3 oz (85g) liquid fruit pectin
  • 0.5 tsp unsalted butter

Instructions:

  1. Prepare the Peppers: Pulse red bell peppers and jalapeños in a food processor until finely minced but not pureed to achieve a 'confetti' texture.
  2. Combine and Dissolve: In a large 6-quart heavy-bottomed stockpot, combine the minced peppers, vinegar, lemon juice, and butter. Stir in the sugar until well mixed.
  3. The Rolling Boil: Bring the mixture to a full rolling boil (one that cannot be stirred down) over high heat, stirring constantly to prevent scorching.
  4. Incorporate Pectin: Pour in the liquid pectin quickly once the mixture reaches a full boil. Return to a hard boil for exactly 1 minute.
  5. Sheeting Test: Drop a small amount of liquid onto a chilled plate; if it wrinkles when pushed with a finger, the jelly has reached the set point.
  6. Skim and Jar: Remove from heat and skim off any foam. Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace.
  7. Seal and Process: Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes for shelf-stability.