Red Pepper Jelly

Yield: Makes 2 cups

Recipe courtesy Mel LaFleur, Libertine Public House

A great spread for sandwiches, or paired with cheese!


6 roasted red peppers

1/2 cup (120 mL) water

3 Tbs (45 mL) red wine vinegar

1 cup white sugar

2 tsp chili flakes

1 tsp kosher salt

1/2 tsp black pepper


  1. Place all ingredients into a small saucepot, and bring to a boil over medium high heat. Once boiling, turn down to a simmer, and cook for 10 minutes until most of the liquid has evaporated.
  2. Pulse a few times in a food processor or blender until a jam-like consistency is reached. Let cool and store in an airtight container in the fridge.

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