Wednesday, September 1, 2010
Pepper jelly.... OUCH!
I checked all over the net and found a frustrating amount of clone recipes, got super annoyed and just picked one.
In the process of making this amazing jelly, I was required to cut up 10 hot peppers. I didn't wear gloves. That was DUMB!!! I burned my thumb so bad it feels like I laid it on a hot stove for a few minutes. I can still taste the peppers on my fingers and it's not a good thing. I was a little scared I was going to burn the little people in the house just by touching them.
Here's the recipe I used with the changes I made:
*Reminder: WEAR GLOVES
Red Pepper Onion Relish
6 cups tomatoes, skinned, diced and drained (I used what was left from the garden, about 6 cups, peeled and ran them thru the food processor)
6 large red peppers diced (I used about 10 small to medium in multiple colors from farmers market)
8 cups sugar
2 TBSP salt
2 small boxes pectin
3 cups white vinegar
1 tsp ground red pepper (I didn't use this because I didn't have any)
2 jalapenos seeded and diced (I used 6 instead)
3 large onions diced (I only had 2 - one yellow one red)
4 hot banana peppers *(the recipe did't call for these, I just added them)
(I used the pulse setting on the food processor to chop the peppers and the onions)
Mix all ingredients together, except pectin and bring to a boil.
Turn down and simmer for 2 - 2 1/2 hours until thickened
Whisk in the 2 boxes of pectin and boil for 1 minute.
Pour into sterile jars
Process (I water bathed them for 15 minutes)