If you have been following Big Red Kitchen for a while you know that Robin Sue likes to cut corners. Her Ma calls her lazy- and Robin Sue heartily agrees! She enjoys day-dreaming. She procrastinates. She would rather do anything than clean house. Well Robin Sue does not like to can as in putting up, preserving, or making jams and jellies. Her favorite things to purchase at Farmer’s Markets are the jams and jellies just so she does not have to make them herself. But here’s the rub, Robin Sue loves Pepper Jelly and it can be hard to find during the winter months unless she is willing to fork over 6 bucks for a thimble-sized jar of Harry and David’s. So she put her thinking cap on and found a recipe using apple jelly. It didn’t work as the recipe had prescribed, so she went to work and two jars later had a successful lazy Pepper Jelly that is super fast, inexpensive, and easy. Himself was in charge of naming this jelly. Pretty good huh? He also knows that his wife is always in a hurry.
Place all ingredients in a medium sized pot and over medium heat bring to a simmer. Once it begins to simmer set your kitchen timer for ten minutes, allow to simmer for 10 minutes, then remove from heat, using tongs pull out the red pepper strips and pour jelly back into apple jelly jar. Place lid back on and refrigerate. Once cool, pour over cream cheese or use it as a dip for tortilla chips.
Note- Do not simmer longer than 10 minutes or you will have a jar of solid goo, yes, you can trust me on this one. The jar of hot jelly may seal, but because you are NOT using a sterile jar, this is NOT canning! You must refrigerate jelly and use within 10 days. If you want to can this, then you will have to use a sterile jar and lid. OK?
Other than pouring this over a brick of cream cheese, you may also like…
Pepper Jelly Ham
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Come back tomorrow for Advent Day 7.