Recipe: Red Pepper Jelly
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Ingredients
- 2 tsp. Coarse Kosher Salt
- ½ tsp. Trade East Restaurant Grind Black Pepper
- 3 lb. Markon Essentials Spanish Jumbo Onions
- 1 Tbsp. Garlic, chopped
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 3 lb. Roma Tomatoes
- 6½ oz. Gordon Choice Roasted Red Peppers
- 2 c. Gordon Choice Granulated Sugar Cane
- 1½ c. Gordon Choice Red Wine Vinegar
Recipe Preparation
- Place a small amount of olive oil in a heated, nonreactive rondeau. Add the onions and garlic. Cook until the onions are tender. Season with salt and pepper. Allow to cool slightly.
- Quarter the tomatoes. Place the peppers in a strainer. Allow to drain. Place on paper toweling to remove any excess liquid. In small batches, place the red peppers, tomatoes and onions in a food processor fitted with a metal blade. Purée to desired spreadable consistency. Add back to the rondeau.
- Add the sugar, vinegar, salt and pepper in the rondeau. Bring to a boil. Simmer over low heat. Stir frequently. Simmer until liquid has reduced and mixture has thickened. It will burn easily at this point. Watch the mixture closely.
- Season with salt and pepper. Allow to cool. Place in a storage container. Cover and refrigerate until needed.
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