Featured Cookbook

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1. Pepper and Eggplant in Garlic Oil

2. Mother's Chicken a la King (canning recipe)

3. Five-Pepper Jelly

Book Description

Enjoy wholesome, healthful foods year round!\ With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference.

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The Big Book of Preserving the Harvest

Authors: Carol W. Costenbader

Date: September 1997

ISBN: 0882668005

Publisher: Storey Publishing

Paperback

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Serve this jelly with corn bread or over cream cheese as an appetizer. Try prepared pineapple cream cheese, available at the supermarket.

Yield: 7 pints (one hundred twelve 1-ounce servings)

• 1 large green pepper, seeded and chopped

• 2 large red bell peppers, seeded and chopped

• 1 small onion, peeled and chopped fine

• 4 jalapenos, seeded and chopped very fine (wear rubber gloves)

• 2 teaspoons salt

• 2 1/2 teaspoons cumin seeds, toasted

• 1 whole, small red chile pepper

• 5 cups sugar

• 1 1/2 cups red wine vinegar

• 1/2 cup fresh lemon juice

• 1/4 teaspoon chili powder

• 1/4 teaspoon cayenne pepper

• 6 ounces liquid pectin

1. Combine the green and red peppers, onion, jalapeños, and 1 teaspoon salt in a colander about 3 hours. Drain well and press pepper mixture with the back of a spoon to remove moisture. (Wear rubber gloves.)

2. Make a spice bag of the cumin seeds and whole red chile pepper.

3. Combine peppers above with sugar, spice bag, vinegar, lemon juice, chili powder, cayenne, and remaining salt. Bring to a boil in a 6-quart saucepan. Stir and simmer 10 minutes.

4. Add pectin and return to a boil. Boil exactly 1 minute. Remove from heat. Remove the spice bag.

5. Ladle into sterile jars, leaving 1/4 inch headspace. Cap and seal.

6. Process 5 minutes in a boiling-water-bath canner.

Nutrition per Serving

Calories 42
% from fat <1
Carbohydrates 11g
Fiber <1g
Total fat 0g
Saturated 0g
Cholesterol 0mg
Sodium 42mg

More From This Book:

1. Pepper and Eggplant in Garlic Oil

2. Mother's Chicken a la King (canning recipe)

3. Five-Pepper Jelly

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