Hot Pepper Jelly [Recipes]
2007 Jan 6
Hi gang, glad to hear there are some canners in the crowd. For awhile I thought I was of a dying breed!
I have not yet made (but want to try) Bob Rouleau's Feasting Table savoury jelly recipes that are in the Bernardin Guide to Home Preserving (2003 edition, available at Canadian Tire in the canning section, among other places). These recipes have suspended bits that require a manual manipulation of the hot jars, so it has to be done carefully -- but they look so splendid I'm sure it would be worth the effort.
I have not yet made (but want to try) Bob Rouleau's Feasting Table savoury jelly recipes that are in the Bernardin Guide to Home Preserving (2003 edition, available at Canadian Tire in the canning section, among other places). These recipes have suspended bits that require a manual manipulation of the hot jars, so it has to be done carefully -- but they look so splendid I'm sure it would be worth the effort.
2007 Jan 6
Home-made is always better.
But if you are lazy and don't want to make it yourself, you can try this Gourmet Red Chile Delight (you can find it at Farm Boy). Very delicious with cheese and sesame thin crust.
www.somethingspecialdeli.com
But if you are lazy and don't want to make it yourself, you can try this Gourmet Red Chile Delight (you can find it at Farm Boy). Very delicious with cheese and sesame thin crust.
www.somethingspecialdeli.com
Cindy
Hot Pepper Jelly
1 medium green bell pepper, seeded, finely chopped (about 1 cup)
1 medium red bell pepper, seeded, finely chopped (about 1 cup)
6 medium jalapeņo peppers, seeded finely chopped (about 3/4 cup)
1-1/2 cups cider vinegar
6-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE green, red and jalapeno peppers and vinegar in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin. Add crushed red pepper, if desired; stir until well blended. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. 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.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)