Wednesday, April 1, 2009

Spicy Red Pepper Jelly

You know how exciting it is to find a $20 in the pocket of your ski jacket at the beginning of winter? Well, that's how I felt when I found two small jars of this gorgeous jelly in the back of my pantry. I love this stuff on just about everything! I thought I would share this recipe now, so you can have it this summer when our peppers begin to arrive in the market.

Spicy Red Pepper Jell

3/4 pound red bell pepper
2-3 red fresno peppers, or jalapenos
3 cups sugar
3/4 cup cider vinegar
1 pinch kosher salt
4 ounces liquid pectin

Cut the bell peppers into 1-inch piece, and in a food processor chop them very fine. Transfer the chopped peppers to a 4 quart pot, add the sugar, the vinegar, and salt, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer) (this will be hard at our altitude, so cook until the mixture reaches at least 205, it will be thin, but it will be fine.)

Transfer the jelly to sterilizes Mason-type jars. You can process your jelly in a hot water bath if you plan on storing it. If not, it can be stored in the refrigerator for 6 months.

See you at the Market.

Chef Deb

No comments: