KitchenAid’s 1000 Cooks for the Cure- Sweet Pepper Jelly Recipe

A couple of weeks ago we hosted a party as part of KitchenAid’s 1000 Cooks For The Cure, to benefit Susan G. Komen for the Cure ®.  I was introduced this great fundraising idea while attending the Rockher party Blogher Food this past May.

The basic concept was that 1000 cooks sign up and throw a party, a potluck, BBQ, or just a small gathering of friends. When you registered your party you could dedicate it to a cancer survivor or mention any other reason that inspires you to assist in the fight against cancer. If the party raised more than $50 you’ll be sent a limited edition Villeroy & Boch plate designed by Jacques Pepin. But the best past is, you can help raise even more money if you register the plate and then pass it on to someone else to use! And for each time it’s passed, another $5 more will be donated!  KitchenAid has promised to donate a minimum of $450,000. But with all the plates being passed on, we hope that number will be a lot more!

For our party, we had a BBQ, grilling up the usual fare; burgers, hotdogs and making rotisserie chicken. We also had lots of fresh vegetables and some fruits on the grill.

One of the dishes, a condiment, really, that went quickly was a Sweet Pepper Jelly that I had made during the week. It was gone in a flash! But thankfully, I made 5 jars so we’ll have some for the rest of the summer. It’s especially tasty on a juicy grilled burger.

 

Sweet Pepper Jelly

Ingredients

4 Red peppers, diced with scraps saved and set aside

4 Granny smith apples, peeled and diced

4 Jalapenos peppers, diced with scraps saved and set aside (for a hotter sauce, reserve some ribs and seeds)

2 cups red wine vinegar

1 cup sugar

2 tsp salt

1 box pectin

 

Method

Over medium high heat, add the pepper scraps and Jalapeno pepper scraps, the diced apples, vinegar and salt. (If you like a lot of spice, add the Jalapeno ribs and seeds too.)

Bring to a boil and simmer for 8-10 minutes, until the apples are soft.

Pour the mixture into a food processor and puree until smooth, return to the pot.

To the puree, add the diced red peppers and Jalapeno peppers and bring to a boil.

Add the pectin and cook according to the directions on the box.

Once completely cooked, the jelly can be stored in the refrigerator or vacuumed canned in a water bath using sterile canning jars for long term storage.

 

Now, you can do your part too,  by purchasing  Cook for the Cure Countertop Appliances by KitchenAid or by passing your own Pass the Plate by Villeroy & Boch. Once you have it, just go online , register your plate and pass it on.