Monday, December 8, 2008

When live gives you red pepper jelly that doesn't set

make basting sauce.

Rose and I had such a good time making our pepper jelly. She calls it boonie pepper jelly, which she used to make with the officer's wives when they were stationed on Guam. Boonie pepper is an Anglicized name for Thai pepper.
We followed the recipe below and were on such a roll - thrilled that we got 35 jars made. Unfortunately the next morning we discovered that only some jars had set. Definitely a mystery as to why some did and some didn't. We have a couple of choices - go back and reboil and rejar - OR use the unset ones for basting sauce. So far we've tried it on grilled steak, grilled shrimp and as a topping for eggs, all of which were delicious. I'm voting for the latter choice.

Red and Green Christmas Jalapeno Jelly

Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 36 servings
"This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker."
1 cup chopped red bell pepper
1/2 cup chopped jalapeno
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container
liquid pectin
1. Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
ALL RIGHTS RESERVED © 2008 Printed from 12/8/2008

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