Apple Pepper Jelly

If you haven’t had apple pepper jelly on a BLT, you haven’t lived. Chef Jermaine’s recipe includes five peppers ranging in heat from mild to hot. Pepper jelly makes a spicy-sweet match for goat cheese or Camembert on crostini, and it’s the perfect accompaniment to a savory charcuterie board. You can also use the jelly as a glaze for chicken or pork: Just melt it and brush on meat either before roasting or after grilling.

INGREDIENTS
sugar, apple juice, chili peppers, apple cider vinegar, fruit pectin