Pepper Jelly

Pepper Jelly
  • 2 L
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 6

    red peppers

  • 2

    cherry peppers

  • 4 cups
    (1 L)

    sugar

  • 1 cup
    (250 mL)

    white vinegar

  • 1/2 tsp.
    (2 mL)

    coarse salt

  • 2 Tbsp.
    (30 mL)

    unflavored gelatine

  • 3 Tbsp.
    (45 mL)

    lemon juice

Preparation

Cut and scoop out peppers.

Purée in food processor.

Bring peppers, sugar, vinegar and salt to a boil.

Lower heat and simmer 10 minutes.

Soak gelatine in lemon juice 2 minutes.

Stir in gelatine.

Bring to the boiling point, stirring steadily.

Cook 1 to 2 minutes.

Skim.

Pour into sterilised jars.

Seal. Cool.

Source: Chef José Trottier