Canning Red Pepper Jelly (No Pectin)

Preserving the Good Life

Sweet, spicy, hot pepper jelly + cream cheese + Ritz crackers = YUM!  This quick and easy, addictive appetizer is ready in minutes!

I had an abundance of peppers on hand so I doubled the following recipe and ended up with 11 jelly jars of jelly.

  • 1 1/2 lb red bell peppers, cut into 1 inch pieces
  • 2 teaspoons dried hot red-pepper flakes
  • 3 cups sugar
  • 1 cup white-wine vinegar
  • 1 tablespoon unsalted butter
  • 3/4 teaspoon salt

Cut peppers into 1 inch pieces.

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Add peppers and pepper flakes in a food processor or blender.

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Pulse until finely chopped.  Depending on if you prefer a chunky jam or a not so chunky jelly will determine how much you chop your peppers.

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Stir together pepper mixture, sugar, vinegar, butter and salt in a heavy pot.  Bring to a vigorous boil and boil for 20+ minutes, stirring frequently, until it begins to thicken. …

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