Cannabis and Red Pepper Jelly
Spice up your life with this sweet-hot jam, dosed with a kick of cannabis. It’s the perfect seasoning for your next cheese board, charcuterie platter or sandwich.
Recipe by Chef Ronnie Fishman.
1/2 lb red bell peppers (about 2), cut into 1-inch pieces
2 teaspoons dried hot red-pepper flakes
1 tbsp fruit pectin
1 cups sugar
1 cup white-wine vinegar
1 tablespoon unsalted butter
3/4 teaspoon salt
1 cup cannabis-infused honey
Pulse bell peppers with red-pepper flakes in a food processor until finely chopped.
Whisk together pectin and 1/4 cup sugar in a small bowl and set aside.
Stir together pepper mixture, vinegar, butter, salt, in a medium, heavy bottom sauce pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes.
Turn heat to low and gradually add pectin mixture, whisking constantly.
Return jelly to a vigorous boil, stirring constantly for 2 minutes. Turn to low and add cannabis-infused honey.
Remove from heat once honey dissolves and ladle into jars. Let cool, then refrigerate. Store in the fridge for up to 3 months.