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Hot Pepper Jelly

Hot Pepper Jelly
This fiery jelly is perfect for a cheese plate, but also makes a cheeseburger or a grilled cheese sandwich sing.

Makes about 6 cups
  1. 3 red bell peppers, stems and seeds removed
  2. 3 to 4 hot peppers, such as jalapeño or serrano, stems and seeds removed
  3. 3 cups apple cider vinegar
  4. 5 tablespoons fruit pectin
  5. 6 cups granulated sugar
  6. 1 teaspoon kosher salt
  7. 1½ teaspoons cayenne (optional)
  1. Combine sweet and hot peppers, vinegar, and pectin in a blender and process until mixture is a chunky puree.
  2. Transfer pepper mixture to a large, heavy-bottom pot over medium heat and stir in sugar, salt, and cayenne (if using) until combined. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until mixture is thickened and shiny, about 25 to 35 minutes.
  3. Transfer to heatproof jars and cool completely before serving.
culture: the word on cheese https://culturecheesemag.com/

Photographed by Brian Samuels

Barry Maiden

Barry Maiden is the former chef and proprietor of Hungry Mother and State Park. He's looking ahead to his next venture.