Pepper Jelly Recipe | Nola Cuisine

By RoketJSquerl

Ingredients

• 1 Green Bell Pepper, cut into brunoise, discard trim
• 1 Red Bell Pepper, brunoise, trim reserved
• 1 Yellow Bell Pepper, brunoise, trim reserved
• 2 Jalapeno, seeded with ribs removed, brunoise
• 1 tsp Freshly ground Black Pepper
• 1 tsp Crushed Red Pepper
• 1 Fresh Bay Leaf
• 1/2 Cup Distilled White Vinegar
• 1/2 Cup Apple Cider Vinegar
• 6 Cups Granulated Sugar
• 1 tsp Liquid Crab Boil
• 1 Package Liquid Pectin (optional)
• Sterilized glass Jelly Jars with lids.

Details

Servings 1
Adapted from nolacuisine.com

Preparation

Step 1

Cut all of the fresh peppers into brunoise and combine.
Combine the trim from the red and yellow peppers with the vinegars in a small saucepan, bring to almost a boil and turn of the heat. Let the pepper trim steep in the vinegar for 30 minutes. Puree the peppers and vinegar mixture in a blender or with an immersion blender. Strain through a fine mesh strainer.
Add the strained vinegar back to the saucepan with the sugar, Bring to a boil then turn down the heat to a simmer. Add the black pepper, crushed red pepper, crab boil, and the bay leaf. Simmer until reduced by about 1/3.

In the meantime, in a stainless steal saute pan over medium heat, sweat the peppers until very dry, stirring constantly, do not allow to brown. Set aside.

When the sugar and vinegar mixture is reduced remove from the heat. Remove the bay leaf and add the brunoise peppers and the liquid Pectin to the mixture. stir well.

Place in the sterilized jars, leaving a 1/2 inch of room and put the lids on snugly.

Process in a hot water bath with enough water to cover the jars for 10-12 minutes. Remove and let cool to room temperature. When cool, check to make sure that the jars created a seal, and tighten the screw lids. Store in a cool dark place for up to 12 months. Refrigerate after opening.