Preparation:
Puree red bell peppers (seeds removed) in a food processor. Set aside. In a large pot, dissolve the sugar in the vinegar over medium heat. When the sugar is mostly dissolved, add the pepper puree and the crushed red pepper flakes and bring to a boil. Meanwhile, dissolve the Sure-Jell in water. After the jelly boils, add the pectin-water mixture and bring to a boil again. Place in a plastic container and chill until set. It should be slightly thicker than honey. |
