A little bit sweet, a little bit spicy, perfection!
Yields 5 4 oz jars
4 Red bell peppers
1 Medium yellow onion
3 Large cloves garlic
5 Hot red chilis
2 Cups granulated sugar
1 Tsp kosher salt
1 Tsp hot chili flakes
2/3 Cup white wine vinegar
1 Tbsp low / no sugar pectin
Ready your canning pot, jars, lids and ings.
Mix 1/4 cup sugar and 1 Tbsp pectin together in a small bowl and set aside.
Put into a food processor peppers, chilis, onion and garlic, chop fine.
Pour chopped pepper mixture into a heavy bottom pan. Add 1 3/4 cups sugar, chili flakes, salt and white wine vinegar and bring to a boil on medieum high heat. Boil 5 minutes. Slowly add pectin sugar mix, bring back to a rolling boil and boil 1 minute.
Fill hot jars leaving 1/4 inch headspace. Process 10 minutes @ 1,000 ft above sea level adding your time appropriately.
Serve with cheese and crackers, on bacon, as a sandwich spread, use it as an accompaniment to any meat!
Enjoy!
~J~
Looking forward to making this, I came over from the video to check the recipe. On the video you have a package of pectin and on the recipe above it’s 1 Tbsp. Could you let me know which one is correct. Thanks for the inspiration