Rooster’s pepper jelly from Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery (page 195) by Brian Noyes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on November 02, 2018

    I had a good 30 jalapeños from my garden and wanted to use them, so this book arrived and I decided this is a good opportunity. It took me 3 grocery stores before I came across the liquid pectin (I used the Certo brand). You will need to have a lot of friends and family to give this to or get to canning. I did all of the above and we are still swimming in red pepper jelly. The sheer quantity is immense. Mincing the peppers took eons - I decided to use an immersion blender to make sure things were really shredded up. So the verdict... this was a tad sweeter and less spicy than I would like. Canning is such a process and then I was also at Trader Joe's later the same night and saw they have pepper jelly for $2.49. Maybe my time would have been better spent doing something else with those jalapeños. It is nice on bellavitano cheese.

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