red pepper jelly

I had a couple of days off last week (thank-you G20!) so I was able to finally make some time do some preserving. First on my list: red pepper jelly. This sweet and spicy jelly is a staple in my pantry and is perfect on top of a baked brie or served alongside sharp, pungent cheeses.

1 large red pepper

5 long red chili peppers, seeds removed from 2

2 cloves garlic, grated

1 1/2 C white vinegar

6 C sugar

1/2 tsp freshly cracked black pepper

1 package liquid Certo

1. Finely mince the red pepper and chili peppers using a food processor (or by hand).

2. Combine all of the ingredients except the Certo in a large saucepan. Bring to a boil, stirring often. Boil for 5-6 minutes.

3. Remove from heat and add Certo. Mix thoroughly. Pour into sterilized mason jars and process*. Cool. These will keep in your pantry for a year.

* I sterilize my jars and lids by boiling them in a large stockpot for 15 minutes. Remove jars and fill until only a 1/4-inch of headspace remains. Place lids on and process the jars in boiling water for 15 minutes.