OLD NOURSE FARM HOT PEPPER JELLY
SUBMITTED BY JON NOURSE OF NOURSE FARM, WESTBOROUGH, MA
PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
At the persuasive urging of a valued customer, Jon Nourse created this bestselling jelly over 15 years ago. Made exclusively from Nourse Farm peppers with just the right amount of sweet and spice, this zesty combination tantalizes taste buds from Massachusetts to California. This unique jelly can wake up your bagel and cream cheese or warm up your Brie with its fiery finish.
¾ cup pureed sweet red bell pepper (deseeded)
¼ cup pureed Red Cherry pepper, or red jalapeño (with seeds)
6½ cups white sugar
1½ cups distilled white vinegar
1 pack of Certo (fruit pectin)
5-6 small, sterilized jars with clean ring lids
In a bowl, stir together the deseeded sweet bell pepper purée and Red Cherry bell pepper purée. Combine peppers, sugar, and vinegar in a medium-sized pan. Heat over medium to high heat and bring to a hard boil. Add one Certo pack, bring to boil, and stir while boiling the jelly for 1 minute. Stir again and remove mixture from heat. Ladle the jelly into jars, leaving ¼-inch room at the top. Cover tightly with a lid and store for the winter.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org