Jalapeno peppers
This is my first year to grow jalapeno peppers. I have an abundant supply. Need some ideas on how to preserve them for later use. I have never been a hot pepper eater but have started eating a few fro...
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Here it is. It was way back in the archives.
Posted: 10/14/07 01:08pm Link | Print | Notify Moderator
It's that time of year, when the fresh cranberries are available. I like to make this jam and give it as Christmas presents.
1/4 lb jalapenos,stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin
Optional: Substitute 6 cups Splenda for the sugar, and sugar-free pectin (Sure Jell makes a powdered one).
12 6 oz jelly jars, lids and rings, sterilized
In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.
Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.
Store in cupboard for two weeks, then serve.
Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, mutten, and strong flavored fish.
As a veggie dip.
With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.
You think up more ways...
Mmmm mmmm, good...
Posted: 10/14/07 01:08pm Link | Print | Notify Moderator
It's that time of year, when the fresh cranberries are available. I like to make this jam and give it as Christmas presents.
1/4 lb jalapenos,stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin
Optional: Substitute 6 cups Splenda for the sugar, and sugar-free pectin (Sure Jell makes a powdered one).
12 6 oz jelly jars, lids and rings, sterilized
In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.
Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.
Store in cupboard for two weeks, then serve.
Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, mutten, and strong flavored fish.
As a veggie dip.
With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.
You think up more ways...
Mmmm mmmm, good...
