Pepper Jelly: Holiday Gift Collective Item # 1

I don’t really know why the memory of my grandmother’s Pepper Jelly popped into my head a month or so. Just about every year she would make several batches of both the red and the green versions. She’d can them using the old style paraffin wax method of canning which I’ve never trusted but which she was an expert with. Only a very few jars would be given away as gifts while the rest would be used at her many holiday parties and ladies “card lunches” she would throw this time of year. Her preferred method of serving was the colorful and easy ‘jelly over cream cheese with Wheat Thins party appetizer.

This year, when some of my workmates and I decided it would be both fun and frugal to have a ‘gift making collective’ this year her pepper jelly came to mind. Here is how our gift collective works: first, the four of us hold an ‘offsite’ meeting at lunch where we have an incredible lunch, eat too much, and talk about food. Then we decide on 2 or three food items we can make together in Myra’s fancy, newly rebuilt kitchen, decorate or package well, and then give as gifts during the season. We’ve already had the fun meeting and this batch of the jelly was my ‘audition’ to the group for one of our chosen items. They loved it. Natch.

After giving the the girls one jar each, sending one to Cindy, (my blog mentor and constant inspiration), and then using my remaining jar up at home smearing on goat cheese and crostini (no recipe needed!), I’m all out already!

Jalepeno Pepper Jelly

· 1 cup chopped red bell pepper
· 1/2 cup chopped jalapeno pepper
· 5 cups white sugar
· 1 1/2 cups apple cider vinegar
· 1 (6 fluid ounce) container liquid pectin

 

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Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Use gloves or avoid touching your face after handling peppers. Mince peppers in a food processor (and keep your face away from the opening of the food processor.) 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. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids. Process in a water bath for at least 15 minutes to create pressure seal.

About Trevor Kensey

To be truthful, I don’t know what “Sis. Boom. [blog!]” means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small ‘boom’ in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a “food blog” or even myself a “food blogger”.

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  1. Hello! I came over from Figs, Lavender and Cheese and was wondering about how many jars this makes? My husband and I love bread with goat’s cheese (just blogged a bit about the yummy one we picked up tonight, actually), and this would make an amazing topper!

  2. Hi Kalee! Thanks for stopping by. This recipe is supposed to make 6 1/2 pint jars but always end up with 5 plus about half a jar that I just keep in the fridge. I have a tendancy to boil down just a bit more than you are probably supposed to because I like a stiffer consistency for the jelly so it sits better on a crostini.

    I should have probably included in the recipe that you are not ever supposed to double this recipe. For some reason the jelly doesn’t set right when you do. Good luck with it and I hope you will stop back in to let me know how it goes!

  3. Hi Trevor: Thanks for stopping by. Boy, that Cindy – she gets all of us good ones to start a blog. I think very highly of her! I hope you enjoy blogging as much as I do. It’s a great way to write your thoughts, feelings, and also meet people of like minds, and not of like minds, whatever the case may be. Enjoy!

  4. OK, so there’s really nothing wrong with dumping the jelly over the cream cheese – it’s not like trying to pile jelly next to the cream cheese is any better! I believe I will try your recipe!

  5. Kate, I hope you will let me know how it goes. I’m going to be making a few more batches myself over the next week or so.

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