Fried Chicken Livers with Pequin Pepper Jelly - The Local Palate

Ingredients

• 4 cups pequin peppers
• cleaned and stemmed
• 1 cup apple cider vinegar
• 1¾ ounces powdered pectin
• 5 cups granulated sugar
• 1 pound chicken livers
• 2 cups buttermilk
• 4 cups flour
• 3 teaspoons celery salt
• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• ¼ teaspoon ground allspice
• 3-4 cups peanut oil*
• Kosher Salt