Pepper Jelly

I have entered a never ending love affair with anything that can be layered, spread or sandwiched onto a bagel. So when a friend suggested that I should go pick some fresh bell peppers from his garden there was no way I could resist adventuring into one of my favorite bagel condiments – pepper jelly.

There’s a favorite quote of mine by food journalist Marilyn Kaytor that says “condiments are like old friends- highly thought of, but often taken for granted.” I try to live by this and as product take great care and focus to do each ingredient justice.

I have never made the stuff before and to be honest I was unsure of how the final product would turn out. I did a little research on a couple of recipes and once I discovered exactly how to make it I scrapped all that knowledge and did it my way. Hopefully you will do the same with this recipe, learn it, maybe even test it out and once you get the hang of it put your own spin on it.

Enjoy~

Pepper Jelly

4 Bell Peppers …any color but green or your jelly is going to look like mash peas!
3 Good Size Jalapenos
½ Cup Apple Cider Vinegar
½ Cup Sugar
½ Cup Water
2 Small Red Apples … or 1 really big one.
1 16oz Jar of Apple Jelly … jelly, not marmalade. You want the stuff without the chunks.
Salt to Taste
Cayenne Pepper to Taste

Slice all your peppers in half and remove the seeds and stems. Cut them into smaller manageable pieces and place in a food processor. Please use gloves when it comes to the jalapenos, and wash your hands before you touch yourself especially guys… I do not want to have to say I told you so.

Core your apple(s) and do the same. Process everything to a smooth puree, using a bit of water if you need to help out. Move the puree into a heavy bottomed pot along with the sugar, vinegar and water, bring to a boil and simmer for 10 minutes, stirring occasionally to dissolve the sugar.

Add the apple jelly and stir till it is all incorporated into mixture. Bring to a boil and simmer for another 5 minutes. Remove from heat. Place a touch of the, what is now (hopefully), pepper jelly on a plate and place it in the freezer for a few minutes to chill. Once it’s cold examine it to see if it is at your desired viscosity, if not turn the heat back on and keep cooking till you get there.

Assuming you’re happy with how jelly your jelly is, add salt to taste and if you desire it to be spicier, add cayenne as well. Place in a jar with a lid and refrigerate. It should last about 2 weeks, or more if you’re feeling adventurous.