Red Pepper Jelly

Ingredients

• 6 large red bell peppers, halved and seeded
• 12 red chilies, halved
• 2 1/3 cups red wine vinegar
• 2 3/4 lbs granulated sugar
• 9 ounces liquid pectin

Directions

1. 1

   Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.

2. 2

   Transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan. Add the vinegar and bring to a boil. Boil for 5 minutes, then let drip through a cheesecloth overnight.

3. 3

   Pour the resulting liquid into the cleaned saucepan and add the sugar. Bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.

4. 4

   Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.

5. 5

   When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.

6. 6

   Label carefully to avoid the shock of chiles on your morning toast!