Patrick’s Pepper Jelly

Satterfield’s chef shares a personal recipe.

By Jan Walsh     

Photography by Beau Gustafson


Satterfield’s new executive chef, Patrick Horn, has a pepper jelly recipe that is tried and true. It is vegetarian and vegan friendly and is simple enough for a novice cook to make at home. View chef video here



3 medium red bell peppers, washed, stemmed and seeded

3 medium jalapeños (or to taste), washed, stemmed, seeded

1.5–2 cups apple cider vinegar

½ cup white or raw sugar (sugar substitutes not recommended)

3 dashes hot sauce, such as Tabasco (to taste)

1–1.5 level tablespoons powdered fruit pectin



Cut the peppers into a small (¼” x ¼”) dice. Place the peppers, vinegar, sugar, and hot sauce into a saucepan and cook over low to medium heat. Bring mixture to a slow simmer for about 30 minutes, until the peppers are cooked tender and a small amount of liquid remains.

Turn off the heat. Allow the mixture to cool until lukewarm. Place the saucepan with the mixture on the counter with a towel beneath it to minimize movement. Slowly sprinkle the pectin into the mixture, stirring constantly. Once the pectin is thoroughly incorporated, pour the jelly into a clean (preferably sterilized) container. Place in the refrigerator until completely congealed. The jelly will keep in the refrigerator for up to two weeks. Makes two to three cups of jelly.

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