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FareShare Gazette Recipes -- August 2012 - H's


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Hot Pepper Jelly

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* Exported from MasterCook *

Hot Pepper Jelly

Recipe By : Yvonne Martin
Serving Size :   Preparation Time :0:00
Categories : Volume 15-08 Aug 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bell peppers - for prettiest color I like 1 red and 1 yellow
6 hot peppers
2 cups white vinegar
8 cups sugar
1 box liquid pectin (2 - 3 oz. pouches)

Prepare your jars and lids.

Cut peppers into 1 inch chunks and put in food processor or blender. Chop
into very fine pieces. Put into a large pot. Add sugar and vinegar and mix
well. Bring to a rolling boil. Turn heat down to medium and continue to
simmer for about 5 minutes, stirring occasionally.

Remove from heat and mix in pectin. Ladle into jars leaving 1/2 inch
headroom. Put on preserving caps and screw tightly.

Process in hot water bath as described in notes. Remove from hot water and

The White Oak Inn

Notes from Yvonne Martin, Bed and Breakfast Foodie

My favorite use for this jelly is mixed with cream cheese and spread on
crackers as a snack or appetizer but it's very versatile. You can warm it
and brush on boneless skinless chicken breasts or pork chops while they're
baking. Spread it on a ham, pork or chicken sandwich. Add it to a stir
fry for that sweet/sour thing. Mix with mayo for a great topping for a
turkey sandwich. And here's one I found in Chile Pepper Magazine - mix
melted butter, bourbon, honey and pepper jelly together and spread over
salmon filets, then bake.

The heat in this recipe never comes out quite the same in any two batches I
make, because it's hard to judge just how hot any batch of peppers are
going to be. Use your judgment when selecting peppers. Obviously if
you're going to use Scotch Bonnets or Habaneros you want to go easy. I
usually choose mid-range ones such as hot yellow wax. I want the flavor
of the peppers to come through, not just the heat.

This recipe gives about 4 1/2 pints. Most people use 1/2 pint jars but we
go through it so quickly I used pint jars. The filled jars will need to be
processed in a hot water bath. Get a large pot of water deep enough to
cover your jars by 1 to 2 inches and bring to a boil. While the jelly is
cooking, put your jars in the pot and boil them to sterilize and put in
your rubber lids to soften. After jars are filled, screw on preserving
lids and gently lower them into the boiling water. Simmer for 5 minutes.
Remove and place on a cooling rack or dry towel.

The hardest part of this recipe is getting the jars out of the hot water
without burning yourself!

Contributed to the FareShare Gazette by Art; 12 August 2012.

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