southern cooking Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole
October 1, 2008 Danno 8 Comments by From Nola Cuisine Pepper Jelly, while not an ingredient specific to New Orleans is a staple of the South, including Louisian
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Cooking tools:
- Saucepan
- Saute pan
- Blender
- Immersion blender
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spoon
- Canning pot
- Jelly jar
- Stove
- Refrigerator
- Kitchen timer
- Paper towel
- Dutch oven
- Skillet
- Tongs
- Slotted spoon
- Cooling rack
- Plate
- Colander
- Kitchen towel
- Zip-top bag
- Airtight container
- Oven
- Deep-fry thermometer
Ingredients
- 1 Green Bell Pepper, cut into brunoise, discard trim
- 1 Red Bell Pepper, brunoise, trim reserved
- 1 Yellow Bell Pepper, brunoise, trim reserved
- 2 Jalapeno, seeded with ribs removed, brunoise
- 1 tsp Freshly ground Black Pepper
- 1 tsp Crushed Red Pepper
- 1 Fresh Bay Leaf
- 1/2 Cup Distilled White Vinegar
- 1/2 Cup Apple Cider Vinegar
- 6 Cups Granulated Sugar
- 1 tsp Liquid Crab Boil
- 1 Package Liquid Pectin (optional)
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