It takes a little
work now, but then this hot pepper jelly is ready to pour over a block of cream
cheese for a quick and quite tasty appetizer or snack. Besides it was a perfect
way to use our green peppers and excess jalapeños from Steve Henry’s garden.
Hot Pepper Jelly Yield: 6 (1-cup jars)
3 cups green or red peppers, seeded & finely chopped
(about 4 large peppers) – ideally about half green & half red & green
Finely chopped peppers |
1 cup jalapeño peppers, seeded, finely chopped (about 10
large)
1 cup cider vinegar
1 (1.75 oz.) box Sure-Jell® powdered fruit pectin
½ teaspoon butter
5 cups granulated sugar, measured into separate bowl
1. Preparing
water bath canner, jars, lids, etc.: Bring
boiling-water canner, half-full with water, to simmer. Wash jars;
rinse with warm water. Pour boiling water over flat lids in saucepan off the
heat. For more details and photos, see our recipe for Crabapple Jelly.
2. Place chopped peppers in 6- or
8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming.
3. Bring
mixture to full rolling boil (a boil that doesn't stop bubbling when stirred)
on high heat, stirring constantly.
4. Stir
in sugar.
5. Return
to full rolling boil and boil exactly 1 minute, stirring constantly. Remove
from heat. Skim off any foam with metal spoon.
6. Ladle immediately into prepared jars,
filling to within 1/8 inch of tops.
7. Wipe
jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
8. Place
jars on elevated rack in canner. Lower rack into canner. (Water must cover jars
by 1 to 2 inches. Add boiling water, if necessary.)
Jars are ready to lower into water bath. |
9. Cover;
bring water to gentle boil. Process 10 minutes.
10. Remove
jars and place upright on towel to cool completely. After jars cool, check
seals by pressing centers of lids with finger. (If lid springs back, lid is not
sealed and refrigeration is necessary.)
Note: This jelly is thick and pourable . . . just the
consistency needed to pour over a block of cream cheese for a quick and quite
tasty appetizer or snack.
Handling Jalapeño Peppers
· * For hotter taste, leave in some of the jalapeno
seeds.
· *Protect hands with rubber gloves while preparing
jalapeno peppers.
Recipe without photos . . .
Hot Pepper Jelly Yield: 6 (1-cup jars)
3 cups green or red peppers, seeded & finely chopped
(about 4 large peppers) – ideally about half green & half red
1 cup jalapeño peppers, seeded, finely chopped (about 10
large)
1 cup cider vinegar
1 (1.75 oz.) box Sure-Jell® powdered fruit pectin
½ teaspoon butter
5 cups granulated sugar, measured into separate bowl
1. Preparing
water bath canner, jars, lids, etc.: Bring
boiling-water canner, half-full with water, to simmer. Wash jars;
rinse with warm water. Pour boiling water over flat lids in saucepan off the
heat. For more details and photos, see our recipe for Crabapple Jelly.
2. Place chopped peppers in 6- or
8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming.
3. Bring
mixture to full rolling boil (a boil that doesn't stop bubbling when stirred)
on high heat, stirring constantly.
4. Stir
in sugar.
5. Return
to full rolling boil and boil exactly 1 minute, stirring constantly. Remove
from heat. Skim off any foam with metal spoon.
6. Ladle immediately into prepared jars,
filling to within 1/8 inch of tops.
7. Wipe
jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
8. Place
jars on elevated rack in canner. Lower rack into canner. (Water must cover jars
by 1 to 2 inches. Add boiling water, if necessary.)
9. Cover;
bring water to gentle boil. Process 10 minutes.
10. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
10. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Note: This jelly is thick and pourable . . . just the
consistency needed to pour over a block of cream cheese for a a quick and quite
tasty appetizer or snack.
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