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Red Pepper Jelly


  • 4 red peppers
  • 1 cup white wine vinegar
  • 1 1/2 cup sugar


Core the peppers, throw them in a food processor and process until they are chopped and then press out liquid.

Combine peppers, vinegar and sugar in a heavy bottomed pot, bring to a boil and then let it simmer on low for an hour. Checking in on the mixture every 10-15 minutes

Once the hour has elapsed scoop up some of the sauce with a spoon and leave it in the freezer for a minute. If it comes out with a jammy consistency. If not, let it boil a bit longer and check again.

Once the correct consistency has been acheived, pour into jars, place in the refrigerator and let it set for 24 hours.

Serve with our Plain Cream Cheeze Style Spread and your favorite crackers.

Tips for cooking with Daiya

75 min
Total Time
15 min
Prep Time
60 min
Cook Time

Free of these allergens

Tree Nuts

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