Recipe(tried): Pepper Jelly collection

Your choice of pepper types can be substituted in any of these and most spices sre the same. If you like the taste of mustard add it.

PEPPER JAMS & JELLIES

Jalapeno Jelly
4-8 large Jalapeno peppers (finely chopped). red or green color is your choice
1 1/2 cup apple cider vinegar
6 1/2 cups sugar ( YES really )
1 (6 oz) bottle of pectin (sure Jell)
1 Tblsp dried red pepper flakes optional
1/4 to 1/2 cup pecans optional (I liked it this way)
food colouring ( optional however I used some)

WARNING: Wear gloves and do not touch your eyes or any other sensitive areas of your anatomy! And Try and *NOT* breathe over the pot!

Liquify in a blender 1/4 peppers with 1/4 cup of vinegar. Repeat until all are liquified. Mix liqified pepper/vinegar with sugar and boil slowly for ten minutes in a two quart acid resistant kettle.

Caution: keep a close watch on this one from here on. Add one 6 oz. bottle pectin, Boil hard for five minutes (here is where it tries to jump outta the pot), stirring frequently.

Remove the pot from heat. Skim foam off with a metal spoon. Here is where you can add the food colour of choice till you get the colour you like. It will only take a few drops. pour into jars and seal.

Doin yer own thing has become a novelty now more than a necessity as it used to be.

Have fun... Hint stir a large gob of this into your favorite dip or cream cheese.


Western-Style Pepper Jelly

2 medium Granny Smith apples -- cored and chopped
1 medium green bell pepper -- seeded and chopped
8 medium jalapeno peppers -- chopped
1 1/2 cups cider vinegar
5 cups sugar
1 3 oz. pkg Certo
1/4 cup green pepper -- finely chopped
1/4 cup red bell pepper -- finely chopped
1 small hot pepper -- finely chopped
1/4 cup pecans optional
Coarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. (Should have 4 cups.) Stir in pectin;return to boiling. Boil hard for 1 minute, stirring constantly. Stir in the finely chopped peppers. Pour into hot, sterilized 1/2 pt. canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints.

Apricot Habanero Jelly #1

5 - 10 habenero peppers (hint start with 5)
1 cup cider vinegar
1/2 cup apricot nectar
6 cup sugar
1 pkg. certo
6 drops orange food coloring

Directions
cut off stem ends of peppers blend together with 1/2 of the vinegar and aprocot nector. bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. makes about 24 oz of jelly.


Apricot Jalapeno Jelly #2

1/2 c Jalapeno peppers, stems & seeds removed
1 lg Red bell pepper, stem & seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots, chopped
6 c Sugar
3 oz Liquid pectin
4 Drops red food color

Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)

"This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted,New Mexican chiles will tame it down."


Habanero or Jalapeno-Fruit Jam

It's easy . All you have to do is follow the Jelly/Jam recipe that comes with either Sure-Jell or Certa pectin and add the desired amount of Habs or Jalapenos chopped coarsly, it's finger likkin' good stuff. ;{)

Hot Pepper Jelly

1 pound red bell peppers 1/2 pound green bell peppers 6 1/2 cups sugar 1 1/2 cups cider vinegar 2 teaspoon dried hot red pepper flakes 9 ounces liquid pectin

Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, ad the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222 F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.

To Sterilize Jars and Glasses For Pickling and Preserving:
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.
Makes about 7 cups.


Peach Preserves for Cold Mornings

3 pounds ripe peaches, peeled and quartered l/2 medium-size orange, quartered and seeded 2 Red Savina haba eros, (seeds and all) 4 cups sugar 1/4 teaspoon almond extract 3/4 Cup honey (the lightest, mildest you can find)

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Position knife blade in food processor bowl; add orange quarters and chiles. Process until finely chopped, stopping once to scrape down sides.

Place orange, haba ero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.

Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. Yield: 6 half-pints.
By all means - Leave the peel in for the marmalade effect.


Pepper Oil

Ingredients (6 servings)

1 Shallot, minced
1 Scallion, incl. green top, minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 Scotch Bonnet-type chile, seeded and coarsely chopped
2 Bird peppers
1 3/4 c Extra-virgin olive oil

Instructions

Makes two cups. Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing.

Raspberry Red Pepper Jam

1/2 cup jalapeno peppers (seeded and sliced)
1 large red bell pepper "
2 cups cider vinegar
1 1/2 cups raspberries
6 cups sugar
1 pkg pectin
few drops red food coloring (optional)

Blend first 4 ingredients in blender or food processer, add sugar and boil for 5 mins. Add pectin and coloring (if desired), boil 1 minute more. Skim foam and pour into hot jars. Process 10 mins in boiling water canner. Makes about 6 half pints.
(For a pretty marmalade effect slice red peper thin and add with sugar)

Candied Jalapenos
( Cowboy Candy)
This makes a very tasty and spicy addition to almost any meal.
4 lbs fresh jalepeno peppers sliced
2 lbs onions diced
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbs mustard seed
1 tsp turmeric
2 tsp celery seed (optional)
1 Tbs garlic powder
1 tsp ginger
Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!). Place in pan with water and vinegar,bring to a boil, reduce heat & simmer about 10 min or until tender. (do not breath fumes) . Pour off most of the water vinegar mixture, add the sugar and spices bring to soft candy temperature to completly disolve sugarabout anothe 10 min. Place boiling mixture into jars,leaving 1/4 inch headspace. Adjust caps.