Just when I thought I had left Mexico for good I am back for just a brief week. It really is a love affair. We are together in fits and starts and “farewell” is only “so long,” even when I want to leave for good. My life and love is in New York. It’s not you, Mexico, it’s me. But yes, you are my muse. You are in my head inspiring dish after dish in my kitchen. And I keep coming back for more.
This red pepper jalapeno jelly is a perfect condiment for my travels lately. We just returned from beautiful Acadia National Park and an east coastal road trip. Life is different on the coast. More rugged, more connected to the rhythm of the tides and beholden to the seasons. Maine is home to the kind of beauty that is so enchanting it’s hard to take in. The kind of beauty that challenges you to make peace with it because it leaves you with a dull ache knowing that this place exists and you can’t see it every day. Also, hello Portland, Maine food mecca for realz. The food is more inventive and fresh than NYC. I’m serious. Go there.
Aside from lobster along the coast there was jam and jelly everywhere. Preserves of all sorts. Actually, near Bar Harbor our neighbor brought by a jar of her pickled zucchini relish and left us some beet greens and cucumbers from her garden. The sun rises earlier in eastern Maine and the warm seasons end more quickly so it’s the feverish time to preserve.
As I unpacked my hiking boots, scraped the dirt off my bike and washed salt from my hair in preparation to return to my stately duties in Mexico I made this delicious jelly to preserve the beauty of the season and this time between places. To add to the mix of locations, as nothing seems static these days, I served it on my favorite cranberry bread from the Russian bakery in Coney Island. It was a gift from Grandma, who measures love through food. I never escape empty handed and I’m never so grateful to receive such gifts.
I’m looking forward to a little sleep, a little routine, a little US Open tennis! I hope you’re all doing okay. We’ll make it through the change of seasons together.
RED PEPPER JALAPENO JELLY
INGREDIENTS:
- 2 cups red peppers (about 3 large peppers), finely chopped
- 1 jalalpeno, finely chopped
- 4 cups sugar
- 1cup apple cider vinegar
- 1⁄3cup lemon juice
- 1bottle liquid pectin or one package pectin
DIRECTIONS:
Place red peppers, sugar and vinegar in a medium sauce pan; heat rapidly to boiling, stirring continuously. Remove from heat, let stand 15 minutes. Reheat to boiling, add lemon juice. Let it come to a boil, then add the pectin. Boil for 5 minutes, stirring constantly. Bottle.
Notes: I didn’t really understand the point of pectin until I read this well-informed article from The Kitchn on its uses.
Photos from Maine courtesy of my talented partner in crime.
I first thought the red hue of the bread came from the jelly, but then I read your post, and oh my, cranberry bread?! And red pepper jelly!?!!! Sounds incredible. So unusual. I would love to try this! The sweetness of the pepper, and the kick from the jalapeno. Yum. Would it be good with sheep’s milk cheese? Or is it best on its own?
Thanks, Darya. The jelly is red too, bit the bread is red from the cranberry. It works be great with any spreadable cheese. It would complement the kick. I love jelly with a kick.
Amanda, love the flavours of the cranberry bread with the spicy jelly – and the colours! Wonderful, hope you had a nice holiday.
Nicole
Thanks so much, Nicole. It’s so nice to see you here. I have some catching up to do. This was a nice quick recipe I could make while packing. I hope you’re well! Xo
Totally well and happy to be back from holiday and internet-absentia. Got to catch up, too. See you soon, have a good trip. N xx
Lovely photos Amanda and they take me back to when I lived in the northeast. Your grandmother’s bread and the jelly look like a perfect match. Hope you get the tennis matches into your schedule.
I’ve got some chilli jelly that my friend Amaia made for me! She’s Basque, but spent some time in Mexico. I can’t be sure that it’s 100% the same, but it certainly looks very similar and is hot.
I love your Mexican pot with the lid and wouldn’t you love to cook in Frida Kahlo’s kitchen – especially if she were there 😉
Oh, Md I would love that. The jelly is so good. You can add or subtract jalapenos based on personal tolerance. I love the Mexican pottery too. All good stuff. I’m going to get to Basque country very soon. Hope you’re well. Always a joy to hear from you.
I like hot things, so the jelly is perfect – I bet yours is too! You’ll love the Basque country – the people are very friendly and the food is amazing 🙂
I cannot wait.
Oh my that sounds good. I have a lot of chiilis I managed to grow even in the cooler English climate, so will be giving this a go! Love the photos – so atmospheric 🙂 Hope you soon settle into some routine!
Thank you so much, Chica. I hope so too. It’s a good way to use up all those peppers. Xo
The bread made me do a double-take. So pretty! Oh, how I love Maine. I used to spend lots of time in Portland for work. You’re right: it is such a great town, and great to have a business excuse to get up there then go farther afield. Like to Acadia!
Amazing that you did with there. I couldn’t figure out what kept their economy afloat. It’s a city of incredible food and young people but I didn’t see a ton of jobs. I don’t understand the anomaly of invention and youth without institution. This bread is amazing and the jelly just took it over the edge. I hope you’re well! Xo
Quite a few insurance jobs in the Portland area. And lots of well-educated folks who just didn’t feel like doing the whole Boston thing. And, oh yes, so many good restaurants. It’s been a number of years since I’ve visited. But, even back in the day, the food was great. (And, I’m well, thanks!)
Love all of your photos! I was trying to figure out why the bread is pink, and now I know! Love your jelly. I’ve lived in New York, but never made it beyong Boston, and into new england proper. Maine is everything I expected it to be!
Thanks, Mimi. This was a first for me too and I just loved it. The bread is so good and red pepper jelly made a perfect combo. 🙂
I’ve never seen this either. I love your photos, so beautiful and colourful! With regards to pectin, I do see the point but I have to admit I don’t add pectin from a jar, I try to use pectin rich fruits when I make jam, and when not I have my tricks with apple and lemon seeds that are rich in pectin 😉
Well then i need to spend some more time on your blog. I’ve never really made jam/jelly before so this was the result of my research. But by all means, I’d love to find pectin in its natural form. I really do like knowing exactly what I’m putting into everything. I’d even prefer using yeast not from a packet in baking.