Pepper Jelly - Class is in two hours - LONG post; lots of details

And here's what they're getting (along with meatballs described below,
cream cheese and crackers, dipping sauce for some McNuggets I'll fetch
on the way (go ahead, shoot me. I do not care right now), the relish
below ? I think that's it). My thanks to all who helped:

Pepper Jelly

Recipes for making Pepper Jelly - First things first

Put water in a canner or stockpot, about 2/3 full, and put it on to
heat. Add a small glug of white vinegar (to keep lime deposits off the
jars).

Prepare 7 half pint canning jars by washing them in hot soapy water.
Set the lids and rings aside. Place the jars in the stockpot or
canner, continuing to heat water to a simmer.


Pepper Jelly (I made this one this morning, figuring I should have a
recipe that works)

1 red bell pepper
1/2 of a yellow sweet bell pepper
3 jalapeño peppers, trimmed of seeds and placenta (consider doubling
this amount)
1 habanero pepper, trimmed of seeds and placenta
1 1/2 c. vinegar
6 1/2 c. sugar
2 foil packets liquid pectin (from one box of Ball Liquid Fruit Jell or
Certo Liquid Pectin)
1-2 drops red or green food color if desired

Cut peppers into maybe 1² chunks and put in blender container with 1 cup
of the vinegar. Cover and turn on blender (low speed is fine) for a few
seconds until peppers are finely chopped.

Pour pepper and vinegar mixture into a large heavy-bottom kettle or
saucepot (6-quart or better). (I often use my 6-quart pressure pan.)
Add sugar to kettle, stirring, and bring to a full rolling boil. Stir
in contents of two foil packets of pectin, return to boil and boil for
one minute, stirring constantly. Remove from heat.

Remove jars from water, drain and set on a towel or breadboard. Now put
the lids into the hot water.

Fill jars with jelly to within 1/4² of top. Wipe the top of the jar
with a damp cloth or a paper towel. Place a hot lid on top of the jar
and screw the ring on, only fingertip tight. Do not use the Air Force
method for tightening a screw. Use your thumb and middle finger and
apply only as much torque as you can generate with those two fingers.

Carefully place the filled jars into the canner, keeping them straight
up. Increase heat and bring water to a gentle boil. You are now doing
a boiling water bath process. Begin timing when the water boils. And
the end of 10 minutes, remove the kettle from heat and let the jars sit
in the hot water for 10 minutes, then carefully remove them to a towel
on the counter or breadboard.

Soon you will hear the ping of the lid achieving a vacuum seal (unless
they sealed in the water-entirely possible). Test the lids for the seal
by tapping the center with a fingernail or by pushing down on the
center. If the center pushes down - and comes back up - refrigerate
this jar and use it within a couple months. Let the jars cool
undisturbed overnight. Remove the rings and rinse them in clear water,
wipe the sealed jars with a damp cloth, then dry the rings and the jar.
Label and store for future enjoyment.

Pepper Jelly with Tabasco Sauce
(Blake Murphy posted this last summer)

4 cups apple cider (or juice)
1 cup cranberry cocktail (for color)
1/4 cup bottled lime juice
7 cups sugar
1 package (1-3/4 oz.) powdered fruit pectin (Ball Fruit Jell or Sure
Jell)
2 tablespoons Tabasco sauce

Yield: about 9 half pint jars

Put water in a canner or stockpot, about 2/3 full, and put it on to
heat. Add a small glug of white vinegar (keeps the lime deposits off
the jars).

Prepare 9 half pint canning jars by washing them in hot soapy water.
Set the lids and rings aside. Place the jars in the stockpot or canner,
continuing to heat water to a simmer.

Use a six-quart or larger pot. Bring the apple cider, cranberry, lime
juice and pectin to a hard boil (can't be stirred down) and add the
sugar, stirring. Watch closely and stir often as it comes to a second
hard boil. Add the Tabasco as the second boil comes on; boil for one
minute and remove from stove.

Remove jars from water, drain and set on a towel or breadboard. Now put
the lids into the hot water.

Fill jars with jelly to within 1/4² of top. Wipe the top of the jar
with a damp cloth or a paper towel. Place a hot lid on top of the jar
and screw the ring on, only fingertip tight. Do not use the Air Force
method for tightening a screw. Use your thumb and middle finger and
apply only as much torque as you can generate with those two fingers.

Carefully place the filled jars into the canner, keeping them straight
up. Increase heat and bring water to a gentle boil. You are now doing
a boiling water bath process. Begin timing when the water boils. And
the end of 10 minutes, remove the kettle from heat and let the jars sit
in the hot water for 10 minutes, then carefully remove them to a towel
on the counter or breadboard.

Soon you will hear the ping of the lid achieving a vacuum seal (unless
they sealed in the water-entirely possible). Test the lids for the seal
by tapping the center with a fingernail or by pushing down on the
center. If the center pushes down - and comes back up - refrigerate
this jar and use it within a couple months. Let the jars cool
undisturbed overnight. Remove the rings and rinse them in clear water,
wipe the sealed jars with a damp cloth, then dry the rings and the jar.
Label and store for future enjoyment.


Using the Pepper Jelly

Cream Cheese and Pepper Jelly Spread

Unwrap an 8-ounce package of cream cheese and set it on a serving plate.
Pour a jar of pepper jelly on top and serve with crackers.

Cranberry Orange Relish
(part of Koko's post a week or so back)

1/2 cup water
2 cups fresh cranberries
1/2 cup sugar
1/4 cup freshly squeezed orange juice _
1/2 cup pepper jelly
1 tablespoon fresh herbs, such as rosemary and thyme

In a medium saucepan, bring 1/2 cup water to a simmer. Add the
cranberries, sugar, and orange juice. Stir until sugar is dissolved and
the cranberries begin to pop, about 5 minutes. Remove from heat. Add
pepper jelly and fresh herbs. Stir to combine.

Cocktail Meatballs (Eat your heart out, Nancy)

2 cups cranberry sauce
1 cup pepper jelly (maybe equal parts of sauce and jelly)

Combine and pour over cocktail meatballs. Heat and serve.

Other Uses for Pepper Jelly

For a variation on the pepper jelly and cream cheese spread,
mix together equal amounts of pepper jelly or pepper relish and drained
crushed pineapple. Pour over block of cream cheese, serve with crackers.


Buy Tortilla "Scoops" and arrange on a cookie ***.

4 oz (1 cup) of shredded Mexican cheese blend
4 Teaspoons of pepper jelly or pepper relish
1/2 of a small roasted red pepper, chopped finely.

Melt pepper jelly in a microwave safe bowl. Add cheese and red pepper,
mix well. Place one teaspoon of filling into each scoop. Bake at 350
degrees for 8-10 minutes.

May be served with a small shrimp on top, or add some crabmeat to mix,
or jalapenos. Instead of "Scoops", you could use puff pastry squares.



It can be used to glaze ham, pork roast or ribs.

Can be spread on baked Brie although I find this disrespectful to the
brie.

Filling for a jam omelet.

Dip for spring rolls or empanadas (1 part Dijon mustard, 2 parts pepper
jelly; or equal parts orange marmalade and pepper jelly)

A condiment with pork or poultry

With cornbread

On a roast pork sandwich

Spread on tiny biscuits and top with smoked turkey or ham and/or cheese

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007
.