A few weeks ago in the midst of our jam making, “The Hungry Southerner” let me borrow Thomas Keller’s latest book, Ad Hoc. While many cookbooks may give you some great recipes, this one will make you a better at-home cook. The kitchen tips alone are worth the read. One of the recipes I came across in the book was for Red Pepper Jelly, which my wife and I love. My grandmother had given us some of her pepper jelly last time we were at her place, so I figured it’d be fun to do a little comparison between the two versions.
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