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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Ingredients
- 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
Directions
- Peel, seed and de-vein peppers
- Put in robocoupe until peppers are small dice sized pieces
- Put peppers, first round of sugar and apple cider vinegar in a pot
- Toast caraway and add to pot
- Bring to boil and cook for 5 minutes
- Whisk together second round of sugar and pectin together in a bowl until it looks uniform in color
- Whisk sugar/pectin into pot slowly
- Whisk, scraping the bottom of the pot, every 2 minutes
- Cook until a spoonful in a frozen bowl is jelly consistency
from Marjorie
