Spicy Red Pepper Jelly (Without Added Pectin)
from https://daysofjay.com/

Sweet, tangy and delicious, Spicy Red Pepper Jelly (No Added Pectin) is the perfect condiment to serve with cream cheese and crackers.

You can use any type of peppers you want to make pepper jelly. If you want it spicier, throw some hatch or habanero on there. If you want it less spicy, use more bell peppers. Just so long as the total amount of peppers matches the amount in the recipe, you’re golden! You can adjust the color with the peppers you use, too. You can, therefore, make it orange with habanero and some orange or yellow peppers. Next you can make it red with ghost peppers and red bell pepper. If you want something interesting try some heirloom purple jalapenos and purple bell peppers. Finally, try some white habaneros and white peppers. Honestly, the possibilities are almost endless with the colors and flavors of peppers that are available now. [from anothe web site]

For a more mild heat, use jalapeños, for some serious spice throw in a couple of birds eye, habanero or Scotch bonnet chillies.

While most recipes call for commercial pectin, you don’t need to buy pectin to set red pepper jelly. The solution is to add some natural pectin in the form of pectin-rich granny smith apples to the jelly to help it to set the natural way. If you want to guarantee the correct set, the temperature should reach 104.5°C / 220°F on a candy thermometer (this will happen quickly as most of the water has already been cooked off!). This gives the jelly a lovely loose set – ideal for using as a dip or a sauce. This is such an easy, natural way of cooking, without any special ingredients.

Use plain white vinegar and the red of the peppers will show up most beautifully.

In Europe and Australia we don’t usually water bath can this sort of recipe as the high levels of vinegar and sugar will preserve the jelly for a long time. In sterilised jars, stored in a cool, dark place, Spicy Red Pepper Jelly will keep at least two years.

2 red bell peppers / capsicums, or 1 red, 1 yellow
2-3 chilli peppers, to taste
1 granny smith apple, cored and grated
400 g sugar (2 cups)
250 ml white or apple cider vinegar (1 cup)

DICE THE PEPPERS: Finely dice the peppers and chilli. It is better to use a food processor, as this helps to release the juices, but you can do this by hand if you like.

Grate the apple, then put the peppers and the apple into a large, heavy-based saucepan.

ADD SUGAR AND VINEGAR: Stir through the sugar and vinegar, then heat gently, stirring until the sugar has dissolved. Bring the mixture to a rolling simmer, then simmer for 20 minutes until the mixture has reduced and begun to thicken. (To ensure the jelly will set, you can use a thermometer to check the mixture has reached 104.5°C / 220°F).

PREPARE YOUR JARS: Meanwhile, heat the oven to 120°C / 250°F / Gas ½ and wash your jars in warm soapy water. Place the jars in a baking dish in the oven to sterilise. Place the lids in a heatproof bowl and pour over boiling water.

JAR AND COOL: After the jelly has reduced, allow to cool for 5 minutes before transferring to a heatproof jug. Pour into the hot, sterilised jars. If you find the pieces of pepper are floating to the top of the jar, invert the jars every 10 minutes until set.

SETTING TIME: The jelly will be still quite liquid while hot. Allow to set and gel overnight. Store in a cool dry place and don’t forget to label the jars.

Troubleshooting:

If you are having trouble with jelly setting, you’ll need to use a jam or cooking thermometer. To ensure the jelly sets, reboil the mixture, just until it reaches 104.5°C / 220°F (this will happen quickly as most of the water has already been cooked off!) and pour into clean, sterilised jars. Allow to cool completely (overnight is best) and enjoy!

3-4 standard jam/peanut butter jar, roughly 300ml / 10 fl. oz per jar