I’m still on the hot pepper roll. If you were with me yesterday for the Can Jam I shared, not only some kickin’ Honeyed (Garlic) Jalapeno Rings, but I also demonstrated how seriously *awesome* it is to attempt some tasks with an almost-3-year old. If not, go check it out and come back. Really, I’ll wait.
You are back! So, I was still staring at 11 pounds of hot peppers. So, up next: Jalapeño Jelly.
Does anyone else flash back to the early 80’s at the mention of jalapeño pepper jelly? I have vivid memories of watching my folks & their neighbor friend have adult “wine time” on the back porch in Texas. Sipping boxed wine and eating (unnaturally) green pepper jalapeño jelly with cream cheese on wheat thins. Since boxed wine is making a comeback, I’m going to deduce that it is the pepper jelly leading the way. What do you think folks? Valid or no?
from the Ball Blue Book of Preserving:
yield: 5 half-pints
- ¾ pound jalapeño or other hot peppers (I used a mix of hot peppers)
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 pouches liquid pectin
- (it calls for green food coloring…but please, pretty please leave this out? Or I’m sending you back to 1982)
- Wash peppers and drain. Remove stems and seeds.
- Puree peppers and 1 cup vinegar in food processor.
- Combine purée, remaining vinegar and sugar in large saucepan.
- Bring to a boil; boil 10 minutes, stirring constantly. (This is where a respirator I mentioned yesterday would come in handy…)
- Stir in pectin and return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
- Ladle into properly prepared jars, leaving ¼-inch headspace.
- Adjust two-piece caps and process 10 minutes in a hot water bath.
I also made a double batch of the jelly and yielded 10 half-pints. What can I say? I love pepper jelly. The Ladyfriend loves pepper jelly. Mostly we eat it on crackers with cream cheese. Even the Babylady likes a bit of it. However her preferred method is to use it as a dip for her celery.
Verdict: Love the stuff. Technically, my set was a bit too firm for my liking…but ultimately it doesn’t matter for how we use it. I am going to give it a try next year without pectin. For some reason it didn’t cross my mind to try doing an apple pectin (even with the 3 boxes of apples). We also use it in a salad dressing that is fantastic, but I’ll tell you about that another time.
The Tally Countdown
If you are subtracting along with me you’ll note I was only down 6 pounds of peppers. Leaving me with 9 pounds.
Whew. I set a tray of about 1 pound of random long skinny peppers to dry. I gave a way 2-3 pounds to the friend that gave me the apples and a giant blue Hubbard squash.
The remaining 5-ish pounds I de-stemmed/de-seeded/sliced and froze. They’ll do fine after freezing in recipes where the texture isn’t key.
Ah, but I couldn’t leave well enough alone. Stay tuned tomorrow for what really happened with those drying peppers!