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Pepper Jellies 🌶️🌶️🌶️ Medium Restaurant · $12 retail · $6 wholesale
Cajun Fire Jelly
Pepper jelly meets Peruvian spice. Cajun Belle + jalapeño + Cherokee Purple tomato for body.
Channel Las Brasas Peruvian Yield 7–9 jars Tier Medium Tier
Ingredients
- 1.5 cups Cajun Belle + 1 cup jalapeños + 1 cup Cherokee Purple tomatoes (peeled, scored X + 30 sec blanch)
- 1 cup apple cider vinegar
- ¼ cup fresh lime juice
- 5 cups sugar
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp dried oregano
- 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.
Notes
- Initial boil 2 min (extra for tomato) before adding pectin.