{"id":"cmuvlmfr7033xks01acizlnha","title":"Red Pepper Jelly","description":"","status":"READY","collection":"PERSONAL","servings":null,"prepMinutes":null,"cookMinutes":null,"ingredients":[{"name":"5 to 6 red bell peppers","quantity":null,"unit":"","quantityText":"","section":"","preparation":""},{"name":"cider vinegar","quantity":1,"unit":"cup","quantityText":"1","section":"","preparation":""},{"name":"lemon juice","quantity":2,"unit":"tbsp","quantityText":"2","section":"","preparation":""},{"name":"sugar","quantity":5.5,"unit":"cup","quantityText":"5 1/2","section":"","preparation":""},{"name":"salt","quantity":1,"unit":"tsp","quantityText":"1","section":"","preparation":""},{"name":"chilli powder","quantity":1,"unit":"tsp","quantityText":"1","section":"","preparation":""},{"name":"liquid pectin","quantity":6,"unit":"oz","quantityText":"6","section":"","preparation":""}],"steps":["Wash and seed peppers; chop in food processor or grind in a blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make 4 cups.","Mix in a large kettle with sugar, salt and chilli powder. Bring to a full rolling boil, stirring constantly.","Remove from heat and add the liquid pectin. Return to heat and boil hard for 1 min; turn heat down to simmer.","Stir and skim off foam for 5 min more as mixture boils gently.","Pack in hot, sterilized 8 oz jars; seal and let cool on counter top.","Store in refrigerator for up to 1 year."],"tags":["dessert"],"notes":"","wasPreviouslySold":false,"updatedAt":"2026-10-05T18:44:10.435Z","sources":[{"title":"Red Pepper Jelly.docx","uri":"https://docs.google.com/document/d/1t7QipyNFmAKObN7JjdqXQMz3L6wsOlVK/edit?usp=drivesdk&ouid=105286369994265575089&rtpof=true&sd=true","downloadUri":"/api/recipes/cmuvlmfr7033xks01acizlnha/sources/cmuvlmfr7033yks01xkrlgry4"}],"costPerServing":null}