Name: Spicy Red-Pepper Jelly
Cook time: 30 min
Total time: 1 day
Yield: Makes 4 to 5 (1/2-pint) jars
Ingredients: 1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups); 2 teaspoons dried hot red-pepper flakes; 3 tablespoons Sure-Jell less- or no-sugar-needed pectin (from a 1 3/4-oz box); 3 1/4 cups sugar; 1 cup white-wine vinegar; 1 tablespoon unsalted butter; 3/4 teaspoon salt; 5 (1/2-pint) canning jars with screw bands and lids; an instant-read or candy thermometer; canning tongs

Spicy Red-Pepper JellyRomulo Yanes

A classic condiment in parts of the south, this spread is a mix of sweet red peppers, vinegar, sugar, pectin, and a dash of red pepper flakes for nuance and bite. It's a natural partner to a cheese board; stirring a spoonful into mayo makes for a vibrant sandwich spread. Want to take it a step further? Serve it with roasted lamb (instead of the classic mint jelly), use it to glaze an Easter ham, or preserve a big batch of it and pass out the vibrant red canning jars when the winter holidays roll around.

Cooks' Note

•Check the expiration date on your pectin to ensure freshness.
•If you are using jars with rubber rings (still sold, but not approved by the USDA), follow the manufacturer's instructions.
•Jelly keeps in sealed jars in a cool dark place 5 to 6 months.
•If you want to make more jelly, do not double recipe; make another batch.

Recipe notes

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