Recipe #1965
Pepper Jelly
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
8 cups (2 L)
servings
servings
| Category: | Marinades and sauces |
| Subcategory: | Sauces |
| Source: | Chef José Trottier |
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Recipe ingredients
- 6 red peppers
- 2 cherry peppers
- 4 cups (1 L) sugar
- 1 cup (250 mL) white vinegar
- 1/2 tsp. (2 mL) coarse salt
- 2 Tbsp. (30 mL) unflavored gelatine
- 3 Tbsp. (45 mL) lemon juice
Preparation
Cut and scoop out peppers.
Purée in food processor.
Bring peppers, sugar, vinegar and salt to a boil.
Lower heat and simmer 10 minutes.
Soak gelatine in lemon juice 2 minutes.
Stir in gelatine.
Bring to the boiling point, stirring steadily.
Cook 1 to 2 minutes.
Skim.
Pour into sterilised jars.
Seal. Cool.
Suggestion
If you don't have a lemon press, stick a fork in a lemon half and twist to extract the juice.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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