Jalapeno Jelly Recipe

I've had a request for my jalapeno jelly recipe. This makes about 5 half pints.

3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
green food coloring (optional, but recommended)

Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in a food processor or blender. Combine puree., 1 cup vinegar and sugar in a large pot. Bring to a boil; boil 10 minutes stirring constantly. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute stirring constantly. Remove from heat. Skim foam. Stir in a few drops of food coloring (I forgot to do this once. The jelly turned out a more yellow green color than brighter green. It looks more appetizing with the food coloring). Ladle hot jell into hot, sterilized jars leaving 1/4 inch headspace. Use 2 piece caps. Process 10 minutes in a boiling water canner.

I also made some yellow pepper jelly. Green, red or orange peppers can be substituted for yellow peppers.

Sweet Pepper Jelly

7 sweet yellow peppers
1 jalapeno pepper
1 1/2 cups cider vinegar, divided
1 1/2 cups apple juice
1 package powdered pectin
1/2 teaspoon salt
5 cups sugar
yellow food coloring (optional- if using another color pepper make sure the food coloring matches the color of pepper you are using)

To Make Juice: Wash peppers; remove stems and seeds. Pureehalf the peppers and 3/4 cup vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add additional apple juice to make 4 cups if necessary.

To Make Jelly: Combine juice, powdered pectin and salt in large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar stirring until dissolved. Return to a boil. Boil hard 1 minute stirring constantly. Remove from heat. Skim foam. Stir in a few drops of food coloring. Ladel jelly into hot jars leaving 1/4 inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner.

Canning

I will admit it. I'm one of those strange people who like canning. I don't really like cooked fruit or jam (except very rarely on hot homemade bread), but my kids like jam. I like to can different things. This week I've done pickles and dilly beans. I forgot to take a picture of the dilly beans until they were already on the shelf in the storage room (next to the Western Family canned pineapple). Behind the beans is jalapeno jelly, which I love on crackers or tortilla chips with cream cheese. I can't wait to make more later this season when the jalapeno peppers are ready! I also am excited to try a few new things like red and yellow pepper jelly and possibly peach chutney later this season.

I'm not really sure why I like canning. It does make me feel domestic. I only canned one thing last year ( I had a newborn + the swine flu), strawberry jam. Last year was the first full summer in this house and when I put the canner on the stove I realized I had a problem. The canner is too high for the microwave. It was on a Saturday when my husband was home and I realized I needed two extra hands. Two to pull the canning pot out and my two to put the caning basket in and out of the hot water bath. This year I have been using the burner on the BBQ but that presents another problem...... it takes FOREVER to boil and then when I put the cans in it takes another 10+ minutes to get to boiling again. Any suggestions?

Anyway, since no sewing has taken place at my house (think 15 month old) I thought I'd post my recipe for dilly beans.

Dilly Beans

2 lbs green beans snapped and washed
4 cloves garlic
1 tsp cayenne pepper
4 sprigs dill
2 1/2 cups cider vinegar
2 1/2 cups water
4 TBL course salt

In 4 one pint jars put one clove garlic, 1/4 tsp. cayenne pepper and one sprig dill. Turn jars on their sides to add green beans. In heavy pot boil vinegar, water and salt. Add to jars leaving 1/4 inch head space. Process for 10 minutes in boiling water bath.

Yield: 4 pints

The past few days I've had two sous-chefs that help me snap beans. I see aprons in their near future!!!!