You might guess that pepper jellies and jams come from California or Texas, but one of the earliest and most influential recipes appeared in the landmark 1950 Charleston Receipts, published by the city's Junior League. Mrs. Johnson Hagood's version in the book featured red bell peppers, suggesting a leap from more common fresh pepper relishes. Other cooks heated up the jelly considerably by the next decade, adding a range of chilies. We mix bells and jalapenos, preferably red ones for a scarlet sheen. Mrs. Hagood served her preserve over cream cheese, still a popular approach, but it also makes a great glaze for pork chops or tenderloin, and it really zips up a peanut butter sandwich.
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