423661 Sun Jul 22 16:48:13 -0700 2007 9 31 Home Cooking 0 2773179 A friend who was visiting brought me the most delicious jar of Tangy Red Pepper Jelly from a city in SWOntario called Guelph. It was deep orange in colour with the most perfect jellylike consistency (slightly trqansluscent) and was interspersed with red chili flakes and the finest small slivers of red peppers. We just ate 3/4 of a jar on homemade sweet bread with a cream cheese spread and topped off with the jelly. Now I want to make some. Anyone have a superb recipe? Sun Jul 22 16:48:13 -0700 2007 79652 itryalot 1 2775050 OK. I have had to hide that last 1/4 of a jar or we would eat it tonight. Still waiting for a great recipe. Someone's gotta have one :((( I have saved the tag and maybe I will have to order some. At $9 per jar plus shipping that could get expensive! Mon Jul 23 11:17:26 -0700 2007 2773179 79652 itryalot 2 2775372 I believe Stonewall Kitchens make one that's quite good - you can google their site Mon Jul 23 12:29:32 -0700 2007 2775050 25089 kparke30 3 2777025 Had theirs; this one is waaaaayyyy better. I want to make some myself and have for Christmas gifts. Mon Jul 23 19:48:01 -0700 2007 2775372 79652 itryalot 1 2777372 I've been making Red Pepper Jelly for so long that I don't measure thing too much, just sort of throw stuff together. Here's the general idea. Start with 10-12 large red bell peppers. Remove the stem end, most of the seeds, and the ribs. Shred in a food processor. Spread out on paper towels to absorb excess moisture. Meanwhile, in a deep pot, combine 3 cups sugar and 1 cup apple cider vinegar. Bring to a boil and add red bell peppers, about a teaspoon of kosher salt, and about 1-2 teaspoons of crushed red pepper flakes (more if you like). Stir well and return to a boil. Reduce heat and simmer uncovered until thickened (about 45-60 minutes) stirring about every 5 minutes. Place into jars and seal. For hotter jelly, add a diced jalapeno in with the red peppers. Mon Jul 23 22:27:14 -0700 2007 2773179 16301 Non Cognomina 2 2779686 Thanks. I am interested in knowing how the gelatin forms; is there no pectin? When you say shred peppers, they are pretty fine in the one I had; obviously thinner than a slaw shred, right? Tue Jul 24 16:12:28 -0700 2007 2777372 79652 itryalot 3 2783424 Yep, very much thinner than a slaw shred. Use the smallest available grater disk for a food processor. They will cook down in the process. As for pectin, I don't use any, but I don't care for a hard set jelly. When this sets up an comes out of the fridge it is spreadable but not "sliceable" (which I don't care for). I suppose you could add some pectin if you like a firmer jelly, but I've not tried that with this recipe. If you do try it, report back with the results! Thanks. Wed Jul 25 16:15:59 -0700 2007 2779686 16301 Non Cognomina 2 4914242 do you just seal or do you also do the steam bath Mon Aug 03 14:35:17 -0700 2009 2777372 1098915 curlyblonde 1 2779963 Do you know the brand name of the jelly from Guelph (which is w/i driving distance of me)? The recipe might be in some local smaller press. Tue Jul 24 17:38:22 -0700 2007 2773179 45908 orangewasabi 2 2785067 It is called Tangy Red Pepper Jelly (Gelee de Poivrons Rouge); green and gold jar. www.roothamsgourmet.com RR#3 Guelph, Ontario Thu Jul 26 07:37:54 -0700 2007 2779963 79652 itryalot