Southerners love pepper jelly. This easy recipe makes a great multipurpose jelly that's as good on beef as it is on ham. Our favorite preparation? A cracker, a smear of cream cheese, and a dollop of pepper jelly on top. There's nothing nicer, and we're convinced that there's nothing this jelly can't do. It's great to give as a gift, too. A few mason jars tied with ribbon and a sticker proclaiming "From the Kitchen of" would be a perfect hostess gift anytime during the year.
3 (1 1/2 pounds) red bell peppers, finely diced (1/8 inch)
1 (3 ounces) liquid pectin (do not use low-sugar pectin)
How to Make It
In a large saucepan, combine the bell peppers, Anaheims, sugar, vinegar and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the peppers are softened, 20 to 25 minutes.
Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.