Hot Pepper Jelly | Oregonian Recipes
This versatile preserve was adapted from Certo. The addition of red Fresno chiles was inspired by a recipe from Screen Door chef Richard Widmayer.
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Cooking tools:
- Food processor
- Stockpot
- Measuring cup
- Ladle
- Mason jar
- Canning pot
- Cloth
- Can opener
- Kitchen timer
- Stove
- Chef's knife
- Cutting board
- Kitchen gloves
- Spider strainer
- Wooden spoon
- Colander
Ingredients
- 2 medium red bell peppers
- 10 Fresno chile peppers (see note)
- 1 1/2 cups apple cider vinegar
- 6 1/2 cups granulated sugar
- 1 3-ounce pouch Certo liquid pectin
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