Spicy Red Pepper Jelly and Pickled Roasted Red Peppers

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Now that I am one of the fortunate few who has access to some fairly large steam kettles, I am in the process of batching up some of my most favourite recipes. A side effect of this process is that I sometimes over estimate how much produce will be required in the commercial kitchen. When this happens, I am left with excess produce that I simply can not allow to go to waste. This is why I was left with a bushel of red peppers and why today instead of just sitting around on my caboose I was futzing around in the kitchen.

I decided to try two completely different things. The first a spicy red pepper jelly. I always get asked at the market if I have red pepper jelly and my answer is always 'Yes I do...I just don't have any here". The second is a recipe that I read several months ago and have always wanted to adjust slightly and try...Pickled Roasted Red Peppers.

I will share the jelly recipe now because it is tried and tested...the roasted red peppers you will have to wait a couple of weeks so that I can taste them once they have sat in the brine for a while.

 

Spicy Red Pepper Jelly (Yield: approximately 4-5 – 250ml jars)

Ingredients

  • 1 cup finely diced sweet red peppers
  • 1 tbsp minced hot red peppers
  • 3 cups granulated sugar
  • 3/4 cup cider vinegar
  • 1/4 tsp hot pepper sauce
  • 1 pouch (85 ml) liquid pectin

In large saucepan, bring red and hot peppers, sugar, hot pepper sauce and vinegar to full rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes.

Stir in liquid pectin and stir constantly. Return to a rolling boil and remain at a boil for 1 minute. Remove from heat and skim off foam. Allow to cool for 5 minutes stirring occasionally before filling jars. Using funnel and measure, fill jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims with damp paper towel. Centre lids on jars; screw on bands fingertip tight.

Process jars in a boiling water bath canner for 10 minutes.

When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals. Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year.