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Pepper Jellies 🌶️🌶️🌶️🌶️ Hot Premium · $14 retail · $7 wholesale
Bourbon Burn Jelly
Cayenne + jalapeño tamed by bourbon reduction.
Channel Live Oak Tap Yield 6–8 jars Tier Hot Tier
Ingredients
- 1.5 cups Purple Cayenne + 1 cup jalapeños
- ⅓ cup bourbon (simmered 3–4 min to mellow first)
- 1 cup apple cider vinegar
- ¼ cup lemon juice
- 5 cups sugar
- 1 tsp salt
- 2 pouches liquid pectin
Method
Standard Pepper Jellies process:
Fine-chop peppers in food processor. Combine peppers + vinegar + acid + sugar in heavy pot. Hard rolling boil 1 min. Stir in pectin, return to hard boil exactly 1 min. Skim foam. Ladle into sterilized half-pint jars (¼" headspace). Water bath 10 min. Pectin is mandatory — never omit/substitute.