Jalapeno Preserves

1 cup red bell pepper, finely chopped
1 jalapeno chile, seeded, finely chopped
1/2 cup granulated sugar
1/4 cup red wine vinegar
1 tablespoon fruit pectin, dry

  1. In a nonreactive pan, combine the red pepper, jalapeño, sugar, and vinegar. Bring to a boil, then turn down the heat and simmer for 20 minutes, stirring periodically.
  2. Remove the pan from the heat and add the fruit pectin. Return to heat and bring back to a simmer. Remove the pan from the heat and let it cool to room temperature. The jelly will be on the thin side until it chills.

Chef: Good color, goes well with lamb, starting to firm up a little on plate, but still saucy enough to put on the meat.

Personal/Team: I thought it was delicious. Very sweet, could have used more spice. This would go well with a lot of dishes.

Lessons Learned: We didn't make our jelly in time to allow proper cooling time and just stuck it in the freezer for about 5 minutes and it was fine.