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Cooking: Apple Cinnamon Pepper Jelly
Published on April 19, 2011 by
Kurt Hargis
Last Updated on February 7, 2020 by
Kurt Hargis
Saturday morning, I headed to the German Coast Farmer’s Market at the Ormond Plantation to get my vegetables for the week. I came home with some fresh green beans, sweet potatoes, broccoli, carrots and some spicy hog’s head cheese. All for better prices than I would have paid at Winn Dixie. I also came home with a new obsession: Mama Mary’s Apple Cinnamon Pepper Jelly.
The jelly is the perfect amount of sweet and heat. I made sure we have had something to spread it on at every meal since. Biscuits for supper and dinner, just on plain bread for a snack, or with some fresh ground peanut butter from Whole Foods for lunch. My only problem with is that I bought a small jar, and I will be out-of-town this Saturday.
I bought the satsuma pepper jelly on Saturday…haven\’t used it yet, but I think it will make a nice glaze for grilled chicken.
I immediately thought of pork chops with the apple one I bought, but Cristina is not the worlds biggest fan of pork. I\’ll convert her; I just need time.