Red Pepper Jelly (Sweet and Spicy)

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.

4-5 red bell peppers, coarsely chopped
2 red chiles, such as Fresno, coarsely chopped
3 cups sugar
1½ cups apple cider vinegar

Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to purée).

Transfer to a large saucepan and add 3 cups of sugar and 1½ cups apple cider vinegar. Bring to a boil, reduce heat and simmer until liquid is reduced by two-thirds, about 1 hour.

Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.

Makes about 3 cups.

Cooking Notes:

• I used 5 red bell peppers with a total weight of 30 oz and made roughly 2 cups of jelly (2 cups of pepper liquid). 
• The small 2-cup canning jars work very well for this recipe.
• If you are partial to spicy... I would suggest adding some chile seeds to kick the heat up a notch.
• Red pepper jelly goes very well with a creamy, mild cheese like capricho. Spread it on crackers for a little more sophisticated snack or appetizer. 
• For breakfast, spread red pepper jelly and butter on a toasted muffin and it’s simply delicious.