Red pepper jelly
A spicy, homemade jam great for spreading on toast with soft cheeses.
Red pepper jelly is a fun, gourmet and delicious treat to serve at a party with crackers, cheese and watercress. It also makes a wonderful hostess gift, with a pretty raffia ribbon and homemade tag. But if you’re willing to put in the work to make this sweet and kicky delicacy, definitely save some for yourself.
There’s a popular grilled sandwich that made the rounds in the culinary world a while ago, combining red pepper jelly with goat cheese, strawberry slices and arugula on whole grain bread. Sounds far out, but it’s an absolutely crazy delicious sandwich that tastes as good as it looks (photo below), try it out and let us know what you think.
- 4 large red peppers
- 1 teaspoon red pepper flakes
- 3 1/4 cup sugar, divided
- 3/4 cup apple cider vinegar
- 1 tablespoon Earth Balance or butter
- 3/4 teaspoon salt
- 3 tablespoons pectin
- Mason jars, for storage
Wash red peppers. Discard tops, ribs and seeds. Slice into chunks.
Pulse red pepper pieces and red pepper flakes in food processor until finely chopped.
Pour into large pot. Add 3 cups sugar, vinegar, salt and butter and bring to a boil. Allow to simmer for about 15 minutes.
Mix pectin with 1/4 cup sugar. Add to pot and mix, bring to a boil again.
Simmer for 20-30 minutes, until mixture begins to thicken and set. Remove from heat.
Transfer to clean jars and refrigerate. Jelly will last in the fridge for several months, or you can follow a canning process to make your jelly shelf stable.
For our full listing of recipes, check out the Israeli Kitchen recipe page.
Related Topics: Appetizers