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This layered apple and hot pepper jelly offers sweet heat and visual appeal—perfect with cheese boards, roast meats, or as a vibrant glaze. Its bold flavor elevates any dish it touches.
#TheOutpost #Cooking #Cooksky #Foodsky #Recipe #Jelly #FruitPreserves
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Interesno! Only this kind of apples will do?
I call for Macintosh in the US. After a little digging, Antonovka would be the suggestion for type in your area.
Omg
I am taking that as a need...
By the way, I have eaten peanut butter and pepper jelly sandwiches before and liked them. I might try one with this jelly, too!
Hmm, maybe also with some bacon added on as well.
Now you're talkin'! Great combos—and the bacon will bring it all together. Bacon is a curative and all five of the essential food groups.
Well… sugar, fat, caffeine, chocolate, and salt do still round out the top ten!
Cheers!
Oh, YUM! I gotta try this! I do like a good jelly with my cheese board.
If the layered presentation isn't essential, I suggest making the jellies in separate jars. This allows you to process them as traditional jellies, resulting in shelf-stable products. Everything else remains the same—only the layering is omitted in favor of standard canning and a hot water bath.
Jellies are really popular here right now. Wvery combo you can think of. We even had watermelon jelly!
I don’t make them often, but I wanted a layered look for a dish I was working on, so this. Back at the Lyric, I used to make jellies—rose, muskmelon, violet, ginger, black currant, and others—to finish specific dishes I created for each opera. La Bohème called for violet, Carmen for rose, and so on.
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Awww...
Jellies are really popular here right now. Wvery combo you can think of. We even had watermelon jelly!
