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
Ingredients:
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
Procedure:
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.
