Roxanne, Here are some recipes for pepper jelly
that Linda requested in the Saturday, May 5th newsletter. Beth in KC These 3
recipes were all in a May 2007 newsletter. We do the Spicy Pepper Jelly and it
is so good!
Spicy Pepper Jelly
(Spoon this over a block of cream cheese for a delicious appetizer.)
5 large red bell peppers, cut up (about 4 cups)
1 small onion, cut into 6 pieces (about 1 cup)
1 1/2 cups apple cider vinegar
4 cups granulated sugar
1 3-ounce pouch liquid pectin
1 tablespoon TABASCO brand Pepper Sauce
Place bell peppers, onion and 1/4 cup of the vinegar in a food processor.
Process until very finely ground.
Scrape into large, heavy non-aluminum pot. Add remaining vinegar and bring to a
full boil over high heat. Reduce heat to low and simmer 5 minutes, stirring
occasionally, until mixture is slightly thickened.
Stir in sugar; raise heat to high and bring to a full rolling boil, stirring
constantly. Let boil 1 minute, stirring constantly. (Be careful; jam has
tendency to boil over and is very hot. Reduce heat slightly if necessary.)
Remove from heat.
Stir in pectin and mix until completely blended. Skim off foam that rises to
surface. Stir in TABASCO? Sauce.
Ladle jam into hot sterilized jars, (1/2-pint size are ideal) leaving 1/4-inch
headspace. Wipe inside and outside rims clean with damp paper towel. Seal with
sterilized 2-piece lids, following manufacturer's instructions. Cool jars on
wire rack.
Store in cool place up to 6 months. Once opened, keep refrigerated. Makes 7
cups. Source: Tabasco
Chris in NM
http://www.nancyskitchen.com
