Potlikker Jelly

As a chef it's important to cook food that's authentic to your experience as a person. That doesn't mean if you're from the south you can only make 'southern' food. No, it means make what you know intimately and have context for. That lesson brought me to think of an ingredient that's as much a no-brainer as it is off the wall like potlikker jelly. Potlikker (or pot liquor) is the liquid created from a pot of braised collard greens. It's vinegary, slightly sweet, and definitely funky. I wanted to preserve my potlikker and make it into an ingredient for many dishes to come by capturing and enhancing the vinegary, sweet, and funky flavors. I'm proud of this one especially, it's truly original to my knowledge. My mind venturing to this space shows the growth, how the reading has been paying off, along with the skill to execute. 

Making jelly isn't a process to fear if you've never made any. The only ingredient you need that's probably not already in your pantry or fridge is pectin. The setting agent for almost all jams and jellies is available in the supermarket on the baking aisle. Grab an extra box of mason jars large or small too depending on if you're up for sharing your new secret ingredient. 

Ingredients:
4 cups potlikker
2 cups white sugar
2 tbsp pectin
1 tsp red pepper flake
1 tsp fresh grated ginger
1 tsp lemon zest
1 tsp liquid smoke
fine mesh hand-held strainer or bag

Recipe:

1. Strain the potlikker through a fine strainer to remove the extra garlic and onion powder from the braised collard green recipe. 
2. Whisk the pectin into the potlikker before placing the mixture over heat. Pectin clumps very easily so add the two tablespoons gradually and not all at one time. 
3. Over medium-high heat, bring the potlikker and pectin to a boil. Continue to whisk while the mixture comes to temperature to avoid clumping.
4. Once the mixture has reached a rolling boil add the sugar. Whisk to combine and bring the mixture back to a boil.
5. Add the ginger, lemon zest, red pepper flake, and liquid smoke once the mixture returns to a rolling boil. Whisk to combine and cut the heat. Ladle the jelly into mason jars, large or small. 
6. Spoon off any foam from the tops of the jars, screw the lids on, and let the jelly cool on the countertop until its set. Store in the fridge for up to three months. Freeze any jelly you won't be using immediately. 

In your fridge you now have an ingredient to use as a base for glazes, sauces, and braising liquids!