While the peppers are at their peak, now is the time to make some hot pepper jelly. These jars of peppery goodness make beautiful items for gift giving during the holidays. For a nice little appetizer, chose a nice buttery cracker, put a little cream cheese or goat cheese and top with some pepper jelly. Or you could use this as a glaze over grilled pork loin or chicken.
I wouldn't recommend doubling the recipe. It's better to make separate batches so that it will jell properly. Use your food processor to finely grind the peppers. Remember to use gloves to prevent burning your hands/fingers from the jalapenos.
For 6 8 oz. jars you'll need:
3/4 cup ground fresh bell peppers
1/4 cup ground Jalapeno peppers
6 cups sugar
1 1/2 cups white vinegar
1 bottle (6 oz.) liquid pectin
8 - 9 drops green food coloring (optional)
In a large saucepan, combine peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring to prevent boiling over. Remove from heat.
Stir in pectin, mixing well. Let stand 5 minutes. Skim off white film which forms on top. Mix in food coloring, if using. Strain if you prefer a clear jelly, but I love the tiny little flecks of peppers.
Pour into hot, sterilized jar. Top with sterilized two part lids and tighten bands. Process in a boiling water bath beneath 4 inches of boiling water for 20 minutes to seal.
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