Sweet, spiced, and perfect for cheese boards or glazing proteins
Yield: About 3 cups
Ingredients:
- 3 cups red bell pepper, small dice
- ¼ cup shallot, finely chopped
- 1 tbsp minced garlic
- 1 cup sherry vinegar
- 3 cups granulated sugar
- 1 tbsp CP Ras el Hanout
- 1 tsp kosher salt
- ½ cup granulated sugar
- 3 tbsp fruit pectin
Method:
- In a small bowl, combine the ½ cup sugar and pectin and set aside
- Combine all ingredients except the pectin mixture in a 4 qt sauce pot and stir to combine
- Bring to a boil over medium heat
- Reduce heat to a simmer and simmer for 20-25 minutes
- While whisking slowly add pectin and sugar mixture until all is incorporated
- Cook for about 4 minutes, or until mixture reaches 220 degrees (gel set)
- Skim off any foam that may have accumulated at the top
- Remove from heat and cool
- Refrigerate after jelly has cooled to room temp
