Red Pepper & Garlic Jelly

This is Bob Rouleau’s “signature garlic jelly” flecked with bits of sweet red pepper to dress it up. Adjust the garlic intensity by choosing larger or smaller cloves of garlic.

 

 

 

Makes 3 x 250 ml jars.

 

 

 

1 cup (250 ml) finely diced red pepper

 

3 large cloves garlic

 

3/4 cup (175 ml) cider vinegar

 

3 cups (750 ml) granulated sugar

 

1 pouch (85 ml) BERNARDIN® Liquid Pectin

 

 

 

  • Place 3 clean 250 mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Cut red pepper into 1/8 inch slices; cut slices into 1/4 inch (0.3 cm) dice. If desired, pepper can be chopped in a mechanical chopper, but take care to avoid pureeing peppers. Measure 1 cup (250 ml) diced red pepper into a large, deep stainless steel saucepan. Finely slice garlic cloves, then cut slices into slivers. Garlic can also be ground or crushed, if desired. Add to red pepper with sugar and cider vinegar.
  • Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.
  • Quickly pour hot jelly into hot sterilized jars, dividing solids equally among jars and filling each jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. When lids are concave and jelly is partially set, if solids have floated upward – carefully twist and/or rotate each jar to distribute solids throughout the jelly. The jar can be inverted temporarily but should not be allowed to stand upside-down for prolonged periods. Repeat as needed during the cooling/setting time, until solids are nicely suspended in the jelly.
  • After cooling check jar seals. DO NOT RETIGHTEN screw bands.
  • Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

 

 


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