Red Pepper Jelly

Name: Red Pepper Jelly
Prep time: 30 min
Total time: 30 min
Yield: Makes 450 g/1 lb
Cuisine: Jamaica
Ingredients: 225 ml/1 cup cane vinegar or distilled (white) malt vinegar; 3 habañero peppers (reserve 1 for chopping, which can be a different colour for contrast); 1 red sweet pepper; 2½ tbsp liquid fruit pectin (e.g. Certo); 2½ tbsp liquid fruit pectin (e.g. Certo); 375 g/1½ cups sugar; 225 ml/1 cup cane vinegar or distilled (white) malt vinegar

Preparation info

Makes
450 g

Difficulty
Easy
Ready in
30 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

The ultimate hot and sweet condiment. Use a small amount with any dish instead of hot sauce.

Ingredients

1 red sweet pepper
3 habañero peppers (reserve 1 for chopping, which can be a different colour for contrast)
225 ml/

Americas
Jamaica
Preserve
Condiment
Gluten-free
Vegan
Caribbean
Spicy

Method

Put on your gloves to chop the peppers. Remove stems, membrane and seeds and then chop the sweet pepper and all but one of the hot peppers using a blender or food processor, with a little vinegar.
Chop the reserved hot pepper very finely, by hand and set aside.
Blend the peppers and vinegar. Strain and add to the sugar in a non-reactive pan. Bring to