Rooster’s Pepper Jelly (for the The Red Truck Bakery’s Barnyard Breakfast Pie)

This sticky spread is the perfect condiment for breakfast sandwiches, daubed on a biscuit straight out of the oven, or brushed on a pork roast or grilled chicken. A 50/50 mix of green and red hot peppers works best; jalapeño and serrano is my favorite combo.

You’ll want to melt this pepper jelly and ladle it across the top of Red Truck Bakery’s Barnyard Breakfast Pie.

Excepted from Red Truck Bakery Cookbook, by Brian Noyes © 2018. Published by Clarkson Potter Publishers. Photos © 2018 by Andrew Thomas Lee.

Rooster’s Pepper Jelly (for the The Red Truck Bakery’s Barnyard Breakfast Pie)

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• CourseAccompaniments
• CuisineAmerican, Southern

Servings

8 cups or 8 half-pint jars

Servings 8 cups or 8 half-pint jars

Rooster’s Pepper Jelly (for the The Red Truck Bakery’s Barnyard Breakfast Pie) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAccompaniments CuisineAmerican, Southern Servings 8 cups or 8 half-pint jars Servings 8 cups or 8 half-pint jars

Ingredients

• 2 cups finely chopped green bell peppers (about 2 medium)
• 2 cups finely chopped red bell peppers (about 2 medium)
• 1 cup finely chopped seeded fresh hot peppers (about 10)
• 3 cups cider vinegar
• 12 cups sugar
• 1 tablespoono red pepper flakes
• 2 (3-ounce) packages liquid pectin

Servings: cups or 8 half-pint jars

Instructions

1. In a large, tall-sided nonreactive pot, combine the green bell peppers, red bell peppers, hot peppers, vinegar, sugar, and red pepper flakes and bring to a rolling boil over high heat. Add the pectin and return to a rolling boil for exactly 2 minutes to blend and develop the flavors. While the jelly is cooking, use a brush dipped in water to clean off any that bubbles up the sides and sticks to the pot.
2. Remove the pot from the heat, let the mixture cool, and refrigerate overnight in a half-gallon jar or covered bowl to achieve a jelly consistency. The jelly will keep in the refrigerator for about 1 month.
3. If you’d like to save the jelly for future use, sterilize 8-ounce jars, rings, and lids according to the manufacturer’s directions. Set a raised wire rack on a dishtowel or layer of newspaper. Carefully pour the jam into the sterilized jars, leaving ½ inch of space at the top of the jars. Wipe the rims of the jars clean and seal tightly. Transfer the jars to a canning pot and add water to cover by 1 to 2 inches. Boil the jars for 10 minutes, sealing them according to the manufacturer’s directions. Carefully remove the jars from the water and place on the wire rack over the towel or newspaper. Let stand for several hours until cooled.
4. Unopened jars of jelly will keep at room temperature for about 1 year.