Spicy Pepper and Carrot Jelly
Sometimes summer gardens yield an overabundance of produce. This recipe makes use of all your peppers and carrots and adds a sweet and savory balance to a jam you’ll love.
- 4 cups (960 ml) Apple Juice
- ¾ cup (180 g) coconut sugar
- 3 to 4 finger hot peppers
- 2 (15 g) slices fresh ginger root, 1" each
- 1 pound (454 g) carrots
- 5 Tablespoons (50 g) fruit pectin
- Place the apple juice and coconut sugar into a medium sauce pot on the stovetop over medium high heat. While that is heating, process the other ingredients.
- Fit the Food Processor Work Bowl with the Multi-Use Blade. Add the finger peppers and ginger and secure the lid. Pulse 10 – 12 times or until finely chopped.
- Add the chopped peppers, ginger and pectin to the pot with the apple juice and coconut sugar. Stir to incorporate, then bring to a rolling boil. Remove from the stove top to cool slightly.
- Fit the Food Processor Work Bowl with the Small Shred blade and secure the lid. Start the machine and feed the carrots through the Small Food Chute opening, using the Small Food Pusher to push the carrots through.
- Equally distribute the carrots between 3 containers (we like 2-cup Mason jars). Fill each Mason jar up 3/4 the way with shredded carrots, then carefully pour the pepper jelly mixture over the top of the carrots. Seal and let cool completely. Give as a gift.
- These jam jars work great as a gift or as an accompaniment to a crudité platter or charcuterie board.
- Note that these jars are not pressure-canned; to make these shelf-stable, please follow proper canning procedures.