Scarlet Pepper Jelly
- 6 medium red bell peppers, chopped
- 6 to 8 jalapeño chilies, preferably red, seeded
- 6 1/2 cups sugar
- 1 cup white vinegar
- 1/2 cup fresh lemon juice
- 1/2 tsp. unsalted butter
- 6 oz. liquid pectin, such as Certo
In a large saucepan over high heat, combine the bell peppers, jalapeños, sugar, vinegar and lemon juice and bring to a boil. Boil until the pepper mixture is tender, about 15 minutes. If it threatens to overflow the pan at any time, reduce the heat a bit. Pour the mixture into a food mill or through a coarse sieve and press the liquid through. Discard the solids.
Rinse the pan, return the liquid to it, add the butter and bring the liquid back to a rolling boil over high heat. Pour in the pectin, stir well, and continue boiling for 1 minute according to the pectin manufacturer's instructions. Using a clean spoon, skim off any foam, though the butter should decrease the formation of foam. Pour the jelly into the prepared jars, leaving at least 1/4 inch of headspace.
Process the jars in a boiling-water bath according to the manufacturer's instructions, generally about 10 minutes. The jelly may require several hours to set. Refrigerate the jars after opening. Makes 7 half-pints.