My former cousin-in-law is a loose cannon to be sure so it's not surprising that her deliciously naughty pepper jelly packs a considerable punch. Just like she does, play it fast and loose with the peppers you choose--and of course, pour it over room-temperature cream cheese and serve with crackers for a great snack around cocktail hour.
2 red peppers
6 hot peppers
2 cups cider vinegar
8 cups sugar
1 package Certo pectin
In a small food processor, puree peppers. Combine all ingredients (except pectin) in a large sauce pan. Bring to a boil, stirring occasionally. Add liquid pectin. Bring to a boil again for 1 minute.
For the bath: Boil jars and lids, pack jelly in jars. Wipe lids with damp cloth. Bathe for five minutes underwater. Let cool.
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox