Lynlee Bradley, Owner of Young Chef’s Academy, Shares a Favorite Recipe
Although Lynlee Bradley is a certified pastry chef, she prefers savory foods. But, as the owner of Young Chef’s Academy located in Howell Mill Village at 857 Collier Road NW, Lynlee coaches youths and adults how to prepare the full gamut of meals and snacks.
The Atlanta native, who taught herself to cook, is now teaching others through summer camps, weekly classes, parties, workshops, field trips and special events.
It took Lynlee all of 2 seconds to determine what favorite recipe to share. Her parents have made pepper jelly ever since she can remember.
“Our family’s pepper jelly is synonymous with our gatherings and holidays. We really look forward to it,” she says. “Even my friends ask every year if my parents have made it.”
She believes pepper jelly is a universally good recipe because “everyone can put their own stamp on it by using different peppers or different spice profiles.”
GREAT AUNT MARVINA’S PEPPER JELLY
3 bell peppers (red, yellow or green), seeded and chopped finely
+ 1 jalapeno pepper, seeded and finely chopped
+ 1.75-ounce pack powdered fruit pectin
+ 1 cup apple cider vinegar
+ 5 cups granulated sugar
- 1. Sterilize jars and lids in boiling water. Place peppers in saucepan over high heat.
- 2. Mix in vinegar and fruit pectin. Stirring constantly, bring to rolling boil; remove from heat.
- 3. Add sugar to mixture and place back on heat; bring to rolling boil for 1 minute.
- 4. Ladle pepper jelly into Mason jars and refrigerate until firm, about 12 hours.
Note: Peppy jelly goes great on top of meats, such as lamb or pork. Lynlee’s family favorite is to put the jelly over the top of cream cheese on crackers.
“You’re never too old or too young to learn how to cook! From our MasterChef program to our Young At Heart sessions, we’re teaching the joy and value of cooking to chefs of all ages.”