Michael Graydon + Nikole Herriott
When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.
Recipe information
Yield
Makes about 3 cups
Ingredients
4
red bell peppers, coarsely chopped
2
red chiles (such as Fresno), coarsely chopped
3
cups sugar
1½
cups apple cider vinegar
Need to make a substitution?
Preparation
Step 1
Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add sugar and vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by two-thirds, about 1 hour.
Step 2
Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.
Step 3
DO AHEAD: Jelly can be made 2 weeks ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 110 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 27 Dietary Fiber (g) 0.5 Total Sugars (g) 26 Protein (g) 0.5 Sodium (mg) 2