Saturday, September 22, 2012

A word to the wise...

When you are making very very hot pepper jelly, do not let it boil over. Do. Not. The smell of burning sugar and excessively hot peppers is just /evil/. Oh yes, and even if jalapenos dont phase your bare hands, the much hotter red peppers from a friend's garden will make you wish you'd worn gloves. Ow.


Today's canning was a 'oh crap, I have to can these because they are getting sad' day.

Firey Pepper Jelly

As many sizzling red hot peppers as you happen to have. I had about 50g. By rights the recipe called for 175g of jalapeno peppers, but as these ones were hot enough to want to peel my skin off, I decided it was good enough. And 2 jalapenos came along for the ride.

Seeds in a spice bag.

1 c cider vinegar
3 c sugar
1 pouch liquid pectin

Take the vinegar and the peppers and blend/puree (blender or food processor) until liquid. Add sugar and seeds into pot and boil for about 10 mins. Add pectin, stir and boil hard for another minute. Jar up with 1/4" headspace and process for 10 mins. Wish you'd remembered gloves. Makes approx 7 125 ml jars.

Plum Chutney

8 c chopped blue plums
1 1/2 c brown sugar
1 1/2 c vinegar
1 c raisins
1/2 c chopped onion
1 T mustard seeds
2 tsp ground ginger
1/2 tsp salt

Mix all together. Simmer until thick enough to mound on a spoon, about 30 - 45 mins. Jar up with 1/2" headspace and process for 15 mins. Lament that you think you put a bit too much vinegar in. (It did splash when I was measuring. Ah well) Makes approx 12 125 ml jars and 2 250 ml jars.

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