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Rooster's Pepper Jelly

Source of Recipe

From "Red Truck Bakery Cookbook" by Brian Noyes


Recipe Introduction

"I have a feeling Rooster McConaughey always makes an impression. He certainly did when Dwight and I met him at a barbecue hosted by Robert Duvall, a longtime customer of the bakery. A guy with a sideways squint and an unlit stogie sticking out of his mouth strode up to Dwight and asked, 'Who the hell are you?' After introductions were made, we realized this guy was the star of the reality show, 'West Texas Investors Club,' as well as actor Matthew McConaughey's older brother. It turns out he has been eating our granola and muffins for years, courtesy of the Duvalls. When I perfected this cranked-up pepper jelly, I named it in his honor. Any guy who names his son 'Miller Lyte' deserves a spicy salute. This sticky spread is the perfect condiment for breakfast sandwiches, daubed on a biscuit straight out of the oven, or brushed on a pork roast or grilled chicken. A 50/50 mix of green and red hot peppers works best; jalapeño and serrano is my favorite combo."

List of Ingredients

â—¦ 2 cups finely chopped green bell peppers (about 2 medium)
â—¦ 2 cups finely chopped red bell peppers (about 2 medium)
â—¦ 1 cup finely chopped seeded fresh hot peppers (about 10)
â—¦ 3 cups cider vinegar
â—¦ 12 cups sugar
â—¦ 1 tablespoon red pepper flakes
â—¦ 2 (3-ounce) packages liquid pectin


Recipe

In a large, tall-sided nonreactive pot, combine the green bell peppers, red bell peppers, hot peppers, vinegar, sugar, and red pepper flakes and bring to a rolling boil over high heat. Add the pectin and return to a rolling boil for exactly 2 minutes to blend and develop the flavors. While the jelly is cooking, use a brush dipped in water to clean off any that bubbles up the sides and sticks to the pot.

Remove the pot from the heat, let the mixture cool, and refrigerate overnight in a half-gallon jar or covered bowl to achieve a jelly consistency. The jelly will keep in the refrigerator for about 1 month.

If you'd like to save the jelly for future use, sterilize 8-ounce jars, rings, and lids according to the manufacturer's directions. Set a raised wire rack on a dishtowel or layer of newspaper. Carefully pour the jam into the sterilized jars, leaving ½ inch space at the top of the jars. Wipe the rims of the jars clean and seal tightly. Transfer the jars to a canning pot and add water to cover by 1 to 2 inches. Boil the jars for 10 minutes, sealing them according to the manufacturer's directions. Carefully remove the jars from the water and place on the wire rack over the towel or newspaper. Let stand for several hours until cooled. Unopened jars of jelly will keep at room temperature for about 1 year.

Makes 8 cups or 8 half-pint jars