I won first prize at the DC State Fair jam & jelly contest!!!!
Blue ribbon!
Numero Uno!
Winning!
Ok, that’s enough. 🙂 Thank you for indulging my excitement. Two weekends ago, DC held its third annual state fair in Barracks Row. Yes, this is an oxymoron as DC isn’t actually a state, but hey, we pay taxes and don’t have any Congressional representatives so can we at least enjoy this great American pastime?
I had been excited about the fair for a while but didn’t know what I wanted to make. I went over to the garden to pull out the dead tomato plants and check on the general state of things and saw I had a bumper crop of green Marconi peppers. Light-bulb moment! Hot, sweet and smokey green pepper jelly!
At the fair of course winning was on my mind, but I didn’t think it was a given. After intently watching the judges taste entries for an hour, they went for mine. Yes, the culminating moment… the first judge (who happens to be interim food editor of the Washington Post) samples some and immediately starts coughing and reaching for water.
Oh my God. Fail. But then she flashes me the thumbs up. Ok, maybe it just went down the wrong pipe.
Another judge, a master gardener from the District, sampled and said “Oh, that’s good”. Score!!
I was so surprised when they announced the winner and called my name. Inside I was bursting but outside I was trying to act cool, like no big deal. Hahaha, that didn’t work out so well. When the Washington Post editor came over and asked me about the recipe and handed me her phone to input my contact info I really just got flustered.
I was fumbling with fat fingers and looked like I was blatantly ignoring the people coming up to me asking questions about the jelly because I was so intent on giving out my info. Ugh, I came across as a total ditz. Moving forward, I’m taking it as a lesson in how to be more poised and gracious when in the spotlight.
Alright, I know you are ready for the recipe, so here it is!
Blue Ribbon Southern Lady Pepper Jelly
- 4 1/4 cups finely diced green Marconi peppers
- 1 teaspoon ground chipotle pepper (more if you like it hot)
- 1 1/4 cups apple cider vinegar
- 2 cups white sugar
- 1 cup honey
- 1 box Sure-Jell Low Sugar Pectin (1.75 ounces)
- 6 half pint jelly jars
Southern ladies used to serve hot pepper jellies with water crackers and cheese at lunches and afternoon teas so that inspired the name of my entry. This jelly is perfect with cream cheese and crackers, on a bagel, or even as a dipping sauce for roast pork.
Enjoy!
– Erin
Congratulations!! I love green pepper jelly and I was searching for a new recipe to try. I think this one is “The One.” This is such a southern tradition!
Thanks! It really is yummy, I recommend trying it. I also like my recipe because it doesn’t use food coloring or tons of sugar… some recipes out there call for up to 6 cups!!
I know I already tweeted, but Congrats again! Enjoy that blue ribbon, clearly you deserved it.
Thanks for the comment and the tweet! Much appreciated 🙂
Any suggestions on what’s close to a marconi pepper? I’ve made similar jelly with jalapenos. Congrats on the Blue Ribbon!
Thank Terri 🙂 Although I haven’t tried this, I think green bell peppers and a couple sweet peppers would be a sufficient substitute. Marconis are mild with a hint of sweetness.
I wouldn’t use jalapenos because the flavor will fight with the chipotle.
Thanks Erin. I googled Marconis and was thinking something like that. My recipe didn’t use chipotle, which I think will be excellent. Haven’t made any for a few years, so won’t everyone be surprised!
This is so great, I hope you can fill me in on how it goes 🙂
That is sooo cool, congrats! And it sounds like a good recipe, too..
Charlie Sheen should be so lucky to cook well…;-)
Thanks for the kudos 🙂
dude! Congratulations! I can barely make compote, so I think it’s so cool that your jelly WON! Maybe this should be the push I need to give it jelly a try? Because that sounds delicious… I bet it’s amazeballs with cream cheese & crackers. Congrats again x
Yes, please give jam and jelly a chance! Now that it’s fall, why not try apple butter or applesauce- it’s basically the same prep method as jams. Also, it is amazeballs with cream cheese and thank you so much for saying amazeballs- it is one of my favorite words. 🙂
Hi Erin! Congratulations on your Blue Ribbon!! My CSA keeps giving me a ton of peppers so it’s very timely that you posted this recipe. I’ll still use the chipoltle plus the others that I have lying around!
Lisa- That is great, I hope you like the recipe. It really is easy 🙂
Congrats girl! Rock that jelly!
🙂
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