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Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
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Place half of chopped pepper and 3/4 cup vinegar in container of an electric blender; process until blended. Repeat procedure with remaining chopped peppers and vinegar. Place pepper mixture in a flat bottomed kettle; bring to a boil. Reduce heat; cover and simmer until peppers are tender. Drain. Reserve juice; discard pulp. Combine reserved juice, sugar, red pepper, and salt in kettle. Bring to a rolling boil. Add liquid pectin, and return to a boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Stir in food coloring, 1 drop at a time, to reach desired color. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process jelly in boiling-water bath 5 minutes.