I cannot help but to open a topic near and dear to me! Tell me, folks: What jellies, jams, relishes, salsas and pickles have you stored away this year? What challenges have you faced? Have you found any new and exciting recipes?
With the following offering comes the admission that I LOVE HABANEROS!
Throughout the summer, I make a short ton of “Chernobyl Jelly” that has become an expected gift during the holidays. Sugar does amazing things and especially so with these lethal little creatures. The jelly is delicate and a lovely orange naturally, or may be tinted blood red. It is served on a cracker spread with cream cheese and when you take a bite, there is an approximate 10-second crescendo to an almost paralyzing burn in your mouth, then a similar quick decrescendo and the heat completely disappears. And the stuff is absolutely outstanding when used as a glaze while roasting a pork roast.
Deb’s Chernobyl Jelly
4-5 red, ripe habaneros, seeded and chopped (use gloves!!!)
2 large red bell peppers, seeded and chopped
1 Cup apple cider vinegar
½ Cup good red wine vinegar
6 Cups sugar
1 packet liquid pectin (I use Certo)
Combine the chopped peppers and vinegars into a blender and puree. Pour into a heavy and tall saucepan, add the sugar and blend well. Over High heat, bring the mixture to a full boil for two minutes, then strain the mixture. (Rinse out your saucepan.) Return the strained liquid to the saucepan and return to a full boil over High heat for another five minutes. Remove from heat and add liquid pectin (and food coloring, if you wish). Ladle carefully into half-pint jars. Clean the rims of the jars and securely affix the lids. Process in a hot water bath for fifteen minutes. (Makes about 7 half pints.)
When I burn out of making jelly (ahem), I prefer to dry my extra peppers by removing the stems and arranging the peppers on a rack placed inside a cookie sheet, then leaving the peppers in my oven set on Warm for about 18 hours. Warning: drying these peppers this way will produce a scent throughout your home reminiscent of walking into a marijuana den in 1970.
Aside from this, I make a myriad of jellies and jams, from blackberry to peach, and rose hip to basil.
What about you????
:?:
:?:
With the following offering comes the admission that I LOVE HABANEROS!
Throughout the summer, I make a short ton of “Chernobyl Jelly” that has become an expected gift during the holidays. Sugar does amazing things and especially so with these lethal little creatures. The jelly is delicate and a lovely orange naturally, or may be tinted blood red. It is served on a cracker spread with cream cheese and when you take a bite, there is an approximate 10-second crescendo to an almost paralyzing burn in your mouth, then a similar quick decrescendo and the heat completely disappears. And the stuff is absolutely outstanding when used as a glaze while roasting a pork roast.
Deb’s Chernobyl Jelly
4-5 red, ripe habaneros, seeded and chopped (use gloves!!!)
2 large red bell peppers, seeded and chopped
1 Cup apple cider vinegar
½ Cup good red wine vinegar
6 Cups sugar
1 packet liquid pectin (I use Certo)
Combine the chopped peppers and vinegars into a blender and puree. Pour into a heavy and tall saucepan, add the sugar and blend well. Over High heat, bring the mixture to a full boil for two minutes, then strain the mixture. (Rinse out your saucepan.) Return the strained liquid to the saucepan and return to a full boil over High heat for another five minutes. Remove from heat and add liquid pectin (and food coloring, if you wish). Ladle carefully into half-pint jars. Clean the rims of the jars and securely affix the lids. Process in a hot water bath for fifteen minutes. (Makes about 7 half pints.)
When I burn out of making jelly (ahem), I prefer to dry my extra peppers by removing the stems and arranging the peppers on a rack placed inside a cookie sheet, then leaving the peppers in my oven set on Warm for about 18 hours. Warning: drying these peppers this way will produce a scent throughout your home reminiscent of walking into a marijuana den in 1970.
Aside from this, I make a myriad of jellies and jams, from blackberry to peach, and rose hip to basil.
What about you????
:?:
:?:
The whole "processing" part scares me!
