Serve this spicy pepper jelly with fresh cornbread muffins.

　　

Ingredients

makes about 3 cups (three ½-pint jars)

　　½ cup coarsely chopped seeded jalapeños (about 3 medium)

　　½ cup coarsely chopped green bell pepper

　　3 cups organic cane sugar

　　½ cup apple cider vinegar

　　1 (3-ounce) package liquid pectin

　　

Step 1

Sterilize three ½-pint jars and their lids or similarly sized lidded storage containers.

　　

Step 2

In a food processor, combine the jalapeños andthe bell pepper and process, scraping down thesides as needed, until the peppers are very finelychopped, 15 to 20 seconds. (They will let off quitea bit of liquid; this is okay.)

　　

Step 3

Transfer the contents of the food processor to a4-quart stainless-steel or enameled Dutch oven.Add the sugar and vinegar and bring to a rollingboil over medium-high heat, stirring continuously.Boil, still stirring, for 3 minutes, then squeeze in thepectin. Return the mixture to a rolling boil, stirringcontinuously, and cook for 1 minute. Immediatelyremove from the heat and let rest until the foamhas settled, about 1 minute. Skim off and discardany remaining foam.

　　From Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Amazon.