Red Pepper Jelly

Directions

1. 1
   Wash and dry peppers.
2. 2
   Remove and discard the core, seeds and white pith.
3. 3
   Cut peppers into 1-in. (2.5-cm) pieces, and set aside roughly 2 cups (500 ml). Load the rest into a food processor and, using the pulse button, chop, almost to a coarse purée. Set a fine mesh strainer over a bowl and pour in pepper mash to drain.
4. 4
   Meanwhile, add reserved peppers to processor and use pulse button to chop to a medium-fine, uniform consistency.
5. 5
   Transfer these chopped peppers to a saucepan. Take the puréed peppers and press solids in strainer with the back of a spoon to release their liquid.
6. 6
   Add liquid to pan and discard solids in strainer.
7. 7
   Stir sugar, vinegar, salt and chili flakes into pan and heat to a boil.
8. 8
   Add pectin and boil for one minute longer.
9. 9
   Remove from heat, skim foam from top and pour while hot into clean glass containers with a tight-fitting lid. Jelly will keep in the fridge two to three weeks, or longer.