Hot Pepper Jelly
Marjorie Meek-Bradley
Smoked & Stacked, Washington D.C.
"For me, cooking is really a way to bring people together. Everyone has to eat and it's kind of like a universal language."

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  • 1350 G bell peppers
  • 50 G thai chili
  • 3200 G sugar (first round)
  • 800 G sugar (second round)
  • 1 Cup of pectin
  • 5 Cups of apple cider vinegar
  • 1 Cup caraway
  1. Peel, seed and de-vein peppers
  2. Put in robocoupe until peppers are small dice sized pieces
  3. Put peppers, first round of sugar and apple cider vinegar in a pot
  4. Toast caraway and add to pot
  5. Bring to boil and cook for 5 minutes
  6. Whisk together second round of sugar and pectin together in a bowl until it looks uniform in color
  7. Whisk sugar/pectin into pot slowly
  8. Whisk, scraping the bottom of the pot, every 2 minutes
  9. Cook until a spoonful in a frozen bowl is jelly consistency
from Marjorie
Marjorie Meek-Bradley
Meet The Chef
Smoked & Stacked, Washington D.C.