Hot Pepper Jelly

This is not a jelly restricted to a fruit season.  I make this when I find on sale at least two of the three peppers involved. This is actually a recipe from Sure-Jell; it’s been no fail for me. I’ve had recipes that crystalize, and that just makes me cranky. The uses for hot pepper jelly are myriad. It COULD with butter go on an English muffin, but it really goes well with black beans to make a nice sweet and savory side dish. The most recognizable use is as an appetizer — over a block of cream cheese and served with crackers.  Also good in burritos and works wonders in a cheese omelet, too.

Ingredients

2 medium red bell peppers, seeded and finely chopped (about 1-1/2 cups)
2 medium green bell peppers, seeded and finely chopped (about 1-1/2 cups)
10 large jalapeno peppers, seeded and finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)

Preparation

Bring half-full boiling-water canner to a simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place all peppers and vinegar in 6- or 8-quart pot.

Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Photo credit: Marco Arment

Sweet refrigerator pickles

I love pickles.  Finding this recipe has made fresh pickles a staple in my house.  The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time.  I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability.  I’ve also given these as gifts, and they’ve been received enthusiastically!

3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin

Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed

Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar.  Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.

Photo credit: scubadive67

Cajun Spice

Photo by McKay Savage

Whenever I’m making a recipe and come across an ingredient that is really a LOT of ingredients, I know the options are few. There’s the costly option, buy some quantity of the combined product for much more than the sum of its parts, or make my own.  Whenever I can, I like to make my own.

My mom, in addition to being a spectacular cook at home (completely unbiased opinion), worked in commercial kitchens for many years. This recipe from one of those kitchens is for a large quantity of Cajun Spice,  but easily subdivides to smaller quantities.

Cajun Spice  is wonderful as a hostess gift or for holiday or special occasion giving, too!

Cajun Spice

1 c paprika
1/2 c salt
1/3 c onion powder
1/3 c garlic powder
1/3 c cayenne pepper
2 T + 2 t white pepper
2 T + 2 t black pepper
1 T ground dried oregano
1 T ground dried thyme

Blend all ingredients in food processor or blender.

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