Hot Pepper Jelly

This spicy hot mixture is a perfect side sauce for grilled lamb. Make it in large batches and save it for when you need it.

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

• 1/2 pound red bell peppers
• 1/4 pound green bell peppers
• 3 cups sugar
• 3/4 cups cider vinegar
• 1 teaspoon dried hot red pepper flakes
• 4 ounces liquid pectin

Preparation:

Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine. Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222 degrees F on a candy thermometer). Transfer the jelly to sterilized Mason type jars (see sterilizing instructions on the pectin package), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Makes about 3 1/2 cups.

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