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"Melba's Jammin'" > wrote in message
...
>
> Getting old's hell, eh, Anny?
Ain't it just.
>
> I posted this same recipe on 8/23/07 -- Is that what you're referrring
> to?
No -- this one:
Cranberry Pepper Jelly
Recipe By: Posted by Barb Schaller, adapted from Better Homes &
Gardens, 9/11/01
Serving Size: 70
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.
2 to 4 jalapeņo peppers, halved and seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid pectin (3 oz pouch, Certo or Ball)
5 small fresh hot red peppers (optional) such
as serrano or pequin
NOTE: Needs more jalapenos - Barb commented that with 4 it was pretty mild.
In a medium saucepan combine jalapeņo peppers, cranberry juice cocktail, and
vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Strain mixture through a sieve, pressing with the back of a spoon to remove
all of the liquid. Measure 2 cups liquid. Discard pulp.
In a 4-quart dutch oven or kettle combine the 2 cups strained liquid and the
sugar. Bring to a full rolling boil over high heat, stirring constantly.
Stir in the pectin and, if desired, hot peppers, Return to a full rolling
boil; boil for 1 minute, stirring constantly. Remove from heat. quickly
skim off foam with a metal spoon.
Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving
1/4-inch headspace. If using the hot red peppers, put one in each jar
before filling jar. Wipe jar rims and adjust lids. Process in the BWb for
5 minutes (basic canning procedures here).
Note that jelly may require 2 to 3 days to set. Makes about 5 half pints.
>
> I don't eat the stuff. I don't eat much of what I make; I just like to
> do it. :-)
I eat some jam and jelly. My DH almost none. I like the savory ones --
green tomato jam or pepper jelly or the like -- because I serve them as
appetizers. Put a block of cream cheese on a plate, spread some unusual jam
on top, ring it with crackers, and the five minutes you just spent gets you
tons of compliments because of that jam.
>
> The other pepper jelly recipe I post is for Apricot-Red Pepper Jelly.
> That's tricky to set, though, IME. When I get lucky I enter it in the
> Fair < it's won at least a couple blue ribbons.
Sounds good -- I'll Google Groups for it.
>
> The recipe above won fifth place this year. For whatever that says
> about it. Lots of entries, though. I thought it was pretty good and it
> set very nicely.
I plan now to make both pepper jelly recipes for Christmas boxes. I'll use
the full 2-ounce bottle of tabasco in the one and give that one to the folks
I know who like it Hot, and up the jalapenos in the other one to maybe six
and give it to the ones who think that tabasco is really really hot.
Anny
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