Cooking with Stacy Lyn

Red Pepper Jelly is a great addition to the most boring of dishes. It’s perfect as a glaze for fish or a sauce for chicken, pheasant, and quail as well as a welcome surprise on your biscuit and sausage. Ingredients: 1 pound red jalapeño red peppers 1 1/2 cups cider vinegar 6 cups sugar 1 Tablespoon butter 3 ounces liquid pectin (one packet) Pinch of Kosher salt

Directions:

Remove stems from all the peppers. Cut half of the peppers in half and remove the seeds by scraping them out with a small spoon. Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.

Transfer peppers to a large pot and add the vinegar. Bring mixture to a boil then lower to a simmer for about 20 minutes.

Add sugar to the pepper mixture and bring to a boil. When it reaches a rolling boil, allow to continue boiling for 1 minute. Add butter to keep the mixture from foaming. Add liquid pectin and stir to mix. Allow mixture to boil for 3 minutes and remove from heat.

Ladle mixture into sterile jars leaving 1/4-inch headspace. Place hot lids on the jars and screw rims firmly. Proceed canning in a hot water bath for 10 minutes. Refrigerate after opening.

Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way.