Hot Pepper Marmalade

By Francine Segan
Makes about 4, 8 ounce jars

Ingredients:
3 red bell peppers, cut into small pieces (about 6 cups)
2 teaspoons dried hot red pepper flakes
3 tablespoons pectin
3 1/4 cups sugar
1 cup white wine vinegar
1 tablespoon unsalted butter
3/4 teaspoon salt

Directions:
Pulse bell peppers with red pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
Whisk together pectin and 1/4 cup sugar in a small bowl.
Stir together pepper mixture, white wine vinegar, butter, salt, and remaining 3 cups sugar in a heavy pot. Bring to a vigorous boil over high heat, stirring occasionally for 5 minutes.
Gradually add the pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
Store in sealed jars in the refrigerator.