From Jonathan Searle, Executive Chef at Proof on Main, Louisville, Kentucky
3 pounds red bell peppers
1½ tablespoons red chili flakes
1 ounce apple pectin
6½ cups granulated sugar
1 ounce butter
1¼ teaspoons salt
1½ cups apple cider vinegar
For serving: soft cheese and salty crackers
Seed and core bell peppers and cut into medium-sized pieces. In a blender, blend bell peppers and chili flake until smooth. Transfer to a medium saucepan.
Mix pectin with 1 cup of sugar and add to the puree. Over medium-low heat, bring puree to a simmer. Add remaining ingredients, and boil vigorously for 8 minutes. Pour into shallow container and allow to cool for several hours.