Hot Pepper Jelly
I was first introduced to hot pepper jelly working under Bill Smith at Crooks
Corner in Chapel Hill, NC. He served it simply with house made pimiento cheese,
raw vegetables, and crackers. This is also good with along side grilled sausages
or duck legs with nothing more than mesclun greens and a vinaigrette
4 pints
2 green peppers, minced
¼ cup red pepper flakes or minced jalapeño peppers
3 1/2 cups sugar
¾ cups cider vinegar
6oz bottle of liquid pectin
Add pepper, sugar and vinegar to a medium sized pot. Bring to a boil, lower heat
and simmer for 15 minutes. Add liquid pectin, bring to a second boil. Turn heat
off and pour into eight 8oz sterilized mason jars or 4 pint size mason jars. Seal
and allow to cool.
I was first introduced to hot pepper jelly working under Bill Smith at Crooks
Corner in Chapel Hill, NC. He served it simply with house made pimiento cheese,
raw vegetables, and crackers. This is also good with along side grilled sausages
or duck legs with nothing more than mesclun greens and a vinaigrette
4 pints
2 green peppers, minced
¼ cup red pepper flakes or minced jalapeño peppers
3 1/2 cups sugar
¾ cups cider vinegar
6oz bottle of liquid pectin
Add pepper, sugar and vinegar to a medium sized pot. Bring to a boil, lower heat
and simmer for 15 minutes. Add liquid pectin, bring to a second boil. Turn heat
off and pour into eight 8oz sterilized mason jars or 4 pint size mason jars. Seal
and allow to cool.
