My name is Sandra and I'm the pepper jelly creator, cook, and owner of Grey Goose Gourmet located in the quaint village of Wayne, Maine. The kitchen is the heart of my business. When I am not making pepper jellies, you can find me either in our 1850's barn shop, my garden, a farmer's market, or at a Maine festival selling my pepper jelly. It's simple, yet amazingly good.
Here I share how to use pepper jelly as a traditional appetizer or in your everyday cooking. From simple cream cheese with crackers to cocktail meatballs for a party, to a glaze for a mouth-watering pork roast, pepper jelly is so versatile.
I'm a seasoned cook and I just pitched my piece o' chit kitchenaid food processor, just like yours. Amazing how you omit the amount of most important ingredient-the pectin.
I keep my lids in a little pot on back burner on warm while I'm making my jelly. Jars are in oven on cookie sheet 250 degrees. Everything is nice and above warm.
I’m 8 years late to the wonderful world of pepper jelly production😂. I will most definitely purchase several of your products soon. They look so delicious and I’m pretty sure it’ll pair nicely with any protein, veggie or fruit. I’m gonna try some on some smoked pork ribs whenever I get mine❤️. I really enjoyed your video, it was very informative and easy enough for this oilfield roughneck to follow the instructions 😂😂😂 much love, respect and blessings from south Texas. God bless you and yours Mrs.Sandra
Sandra, if it’s such a family secret why are you publishing the video? If you’re advertising your products say so. Your video comes off as a tease. Yes, the jelly looks good but the audience is left disappointed. I’m disappointed because there is no recipe to follow.
You are so engaging! I am trying cranberry pepper jelly for the first time this Thanksgiving. Your tips are very helpful! Fingers crossed I turn out something the family will enjoy! Thank you!
LOVE this recipe and your video is so pleasant to watch, very helpful. I do not care for peppers but love this - I followed what you did as closely as I could with no recipe and mine came out so well - Yours must be fantastic! Thank you so very much for sharing. I'm looking forward to more videos from you.
Looks nice. But if you don’t give the people proportions and quantities it is just a show to see, because we don’t have the experience, so it’s a risk to do it and waist your time and products. 🙁
Do you have to add something to your red peppers to get them to blend that smooth and liquefied. Such as do you add water. Or the real question I guess I’m asking do you freeze them and then blend. My never come out that smooth and I do have a higher end blender, but there still a thick paste rather than a soupy mix like you dumped in
I really enjoyed that. I'm amazed at the amount of sugar needed though. Could I use LIME instead of lemon? Can I SCOTCH BONNET peppers instead of jalapeños?
i appreciate u showing this tips, however it is amiss because it is missing the MOST CRUCIAL STEP TO MAKE A SUCCESSFUL OUTCOME - CORRECT RATIO OF PECTIN SUGAR AND FRUITS. Everytime one makes it and it didnt work or set well, they will just be frustrated.
I am just so happy that I discovered this video (4 years ago) - I watch this video every year to give me the confidence I need to begin processing. Even though I have made jellies for a few years now, I still feel like a beginner. Thank you for helping newbies like me get the confidence to try! Here I go - I cant wait!
I want to know where you got those jars . Love them . And your jelly is beautiful. It made my mouth water when you were pouring it. I need to make this so , putting it on my canning list. Ty
