A cupboard staple in any Basque kitchen, use this jelly like mustard. It goes especially well with cheese.
- Yield: 1 1/3 cups/400 g
- Preparation Time: 10 Minutes
- Cooking Time: 25 Minutes
- 1 oz (30 g) Espelette peppers or medium-hot chiles
- 2 cups white or red wine
- About 1½ cups (300 g) sugar
- 2 tbsp (15 g) pectin
How to Make It
- Wash the Espelette peppers, remove and discard the stems, and finely chop the flesh. Place them in a pan with their seeds and the wine. Bring to a boil over medium-high heat and boil for 10 minutes. Remove the mixture from the heat and let cool completely.
- Strain the cooled mixture through a fine sieve into a clean saucepan. Weigh the liquid and add the same amount of sugar.
- Add the pectin to the saucepan and bring to a boil over medium‑high heat while whisking continuously. Boil for 3 to 5 minutes, until the mixture coats the back of a spoon.
- Pour the jelly into the sterilized jars and seal tightly. The jelly will keep for 6 months in a dark, cool cupboard. Once opened, it should be stored in the fridge and used within 4 days.