Jalapeno Preserves
Ingredients
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
Directions
Critique
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.
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
Directions
- 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.
- 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.
Critique
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.