Pepper Jelly

Let's Cook

1. Step 1.

   Sterilize 6 half-pint jars, prepare bands and lids, and have canning tools ready.

2. Step 2.

   In a small saucepan over high heat, combine reserved pepper trimmings (seeds, cores, and any dice scraps) with ½ cup white vinegar and ½ cup apple cider vinegar. Bring to a boil, then turn off heat and let steep for 30 minutes.

3. Step 3.

   While the trimmings steep, dice the yellow, red, and orange bell peppers into ⅛-inch dice; set aside.

4. Step 4.

   After steeping, puree the vinegar mixture in a food processor until smooth. Strain through a fine-mesh sieve into a medium saucepot, discarding solids.

5. Step 5.

   Add 8 cups water, 6 cups sugar, 1 teaspoon black pepper, 1 teaspoon crushed red pepper flakes, and 1 bay leaf to the saucepot. Cook over medium heat, stirring occasionally, until reduced by a third, 25 to 30 minutes.

6. Step 6.

   While the mixture reduces, heat a large skillet over medium heat. Lightly sauté the diced bell peppers for 2 to 3 minutes, stirring frequently, until just softened but not browned. Remove from heat.

7. Step 7.

   Remove the bay leaf from the saucepot. Add the sautéed peppers and stir to combine. Let cool for about 10 minutes.

8. Step 8.

   Sprinkle 3 gelatin packets evenly over the surface of the pepper mixture and stir until fully dissolved and combined.

9. Step 9.

   Refrigerate the jelly for 3 to 4 hours, stirring every 30 minutes to suspend the peppers evenly, until set but still spoonable.

10. Step 10.

    Ladle the jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims clean, place lids on top, and screw on bands finger-tight.

11. Step 11.

    Process jars in a water-bath canner according to manufacturer's instructions (typically 10 minutes for half-pints). Remove and let cool undisturbed for 12 hours. Store in refrigerator or pantry for up to 1 year.