The right spread on a biscuit can make all the difference. We are obsessed with red pepper jelly and how it provides the perfect compliment to our warm, savory biscuits. This red pepper jelly is sweet with a hint of spice. This spread is also delicious on toast, on top of a cracker, and can work as a marinade (make note that as the jelly warms, it thins out). It is simply perfect to have on hand in your fridge for any and all of your culinary needs. We can't wait for you to try it!
12 oz jar/can of red peppers (if these are whole peppers, you will want to dice them up)
1 tbsp unsalted butter
1/2 cup apple cider vinegar
1 tbsp red pepper flakes
3 cups sugar
3 tsp corn starch
Dice up your red peppers if they aren't already. Then puree the peppers in a food processor. Pulse about 5-6 times for best consistency.
Next, in a sauce pan combine the red peppers, butter, apple cider vinegar, red pepper flakes, and sugar and mix together using a whisk. Bring mixture to a running boil.
Then, add in corn starch and whisk together with the jelly mixture. Bring to a boil once again and allow to sit for 2 minutes before turning off the stove.
Let cool on stove for 10 minutes before pouring into either glass tupperware OR a mason jar with canning lid.
*Note, your mixture will still be pretty thin. Don't worry, it will thicken up as it cools.*
Place jelly in the fridge for about 3 hours to allow jelly to thicken.