Roasted red pepper jelly

 Roasted Red Pepper and Chili Jelly (Makes 3 pint jars)

This jelly is sweet and tangy with a bite from the chili peppers. It's one of our favourites with egg and rice dishes, and goes perfectly with a plate of cheese and crackers.

8 sweet red peppers, roasted

1 onion, roughly chopped

4 red chili peppers, halved and seeded

2 garlic cloves, chopped

1 cup (250 mL) water

1 cup (250 mL) white wine vinegar

1½ tsp (7 mL) sea salt

2¼ cups (535 mL) sugar

Pomona's natural pectin

Puree the roasted peppers, onion, garlic, chilies and water in a food processor until coarsely chopped. Press the puree through a sieve using a wooden spoon, extracting as much as you can- ideally 3 cups (700 mL). In a saucepan add the puree to the vinegar and salt. Mix in the sugar and add the pectin, stirring into the liquid until they have dissolved. Bring to the boil stirring for 4 minutes. Hot pack into sterilized pint mason jars and process in a water canner bath for 15 minutes. See below:

How to Process High-Acid Foods

Wash Mason jars with hot soapy water and rinse. Fill a canner or large pot with water and heat it to boiling. Using tongs, completely immerse the jars in the boiling water. Allow the water to a simmer at 180F (82C), leaving the jars immersed until ready for use. Place the lids and metal rings in a small saucepan of water heated to 180F (82C), but do not allow the water to boil. Leave the lids and rings in the hot water until ready for use. TIP: Do not use recycled lids if the rubber seal has already been set.

Ladle hot food (hotpack) into the hot jars to prevent cracking from a sudden temperature change. (TIP: Use a wide mouth funnel). Leave ¼ inch (5 mm) of headspace for jams and jellies. Leave ½ inch (1 cm) of headspace for fruit, pickles, tomatoes, chutney and relishes. Using a sterilized non-metallic utensil, remove any air bubbles in the jar, and readjust the headspace if necessary. If the jar rim is sticky, wipe with a clean wet cloth. Centre the snap lid on the jar, and twist the metal ring securely over it, but do not over tighten. Place the filled jars on the rack of a canner; when full, use oven mitts to lower the rack gently into the canner bath, three-quarters full of boiling water, so that water covers jars by at least 1 inch (2.5 cm).

Put the lid on the canner and bring water back to a rolling boil. Process for the time recommended by the recipe. Turn off the heat and remove the canner lid. When the boiling water becomes still (approximately 5 minutes), carefully pull the rack up out of the canner by its handles, without tipping the jars, and place it on a heat-proof surface.

Using tongs, space the jars on a heatproof surface, and leave to cool upright, without adjusting the metal rings. After cooling, check that all the lids are sealed. Sealed lids curve inwards and do not move when tested. Jars that have not sealed can be refrigerated and consumed within 2 days. Remove the metal rings if desired, and wipe the jars clean if sticky.

Label with food and date it, and store in a cool, dark place. Food processed this way will keep well for up to 12 months.

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