Red Hot Chili Pepper
I harvested the jalapeno peppers and the chili peppers. The heated goodness nearly filled a four gallon bucket. Another pink bucket harvest!
They recieved a nice cold bath before I sorted them in to lots of reds and greens so the hot pepper jelly would not have a motled color. While the peppers drained I then made sure to put on a good pair of kitchen gloves. Peppers will give you a chemical burn that is in no way fun. I have burned my hands before and I do not ever want to do that again. Seriously. With the amount of peppers I handled had I not worn gloves I would be unable to type and would be in severe pain right now. If you make hot pepper jelly make sure you wear gloves.
I took off the stem ends and split the peppers down the middle. I wasn't aiming for take your head off hot so, using a small spoon, I scooped out the majority of the pith and seeds which toned down the heat.
I ran them through the food processor. I like bits of peppers in my jelly so I did not puree them. I just don't like green pepper water. It can also make the jelly look cloudy that way. So just a few pulses. This measured out at 4 cups chopped peppers. To that I added 6 cups of sugar. Over slow heat I began to bring it to a boil. If your peppers are not super juicey you'll have to add a little water to help melt the sugar. To my mixture I added 3/4 c. water.
I let the peppers boil for about two minutes. Then I added 1 box pectin to make sure the peppers jellied. Stir without stopping after adding the pectin for another two minutes. Remove from heat. Carefully pour the hot jelly into your scalded jars.
Heat your lids in boiling water to sterelize them.
Place the lids on the jars and seal tightly with rings. Process jars in a hot water bath for 20 minutes. Take out and set on a cloth to begin cooling. You will hear the lids pop as they seal.
Red and green pepper jelly. It is so pretty and festive it makes me think of the approaching holidays and how I need to get busy with my plans and preparations. I also made a batch of cranberry-pepper jelly which I will share with you later.
The best part of making pepper jelly is the really cute little helper who is far too busy for his own good. Since he was so cute and sweet and really needed something that wasn't hot pepper jelly I baked him a pie.
What was left of the peppers I set about and pickled them.
Totals for the day - 9 pints red pepper jelly - 9 pints green pepper jelly - 8 jars cranberry-pepper jelly, 1 quart hot pickled peppers, 2 apple pies.
And how did your day pan out?
0 TrackBacks
Listed below are links to blogs that reference this entry: Red Hot Chili Pepper.
TrackBack URL for this entry: http://www.bigredcouch.com/cgi-bin/mt/mt-tb.cgi/18
Was the extra pie for me?
Oh my gosh, he has gotten so big! He's just the handsomest thing ever.
It looks so GOOD! I never did get the canning thing. I was always afraid I would make something explode. But I'm crazy with the blanch then freeze thing!
First off, I LOVE your blog! So much fun! I have a question for you! No one I know has a clue! I have a new Pink Spires Crab apple tree. It's just loaded with cherry-sized apples right now! I want to do something with them, but I have no idea what might be good!
Any ideas? I have some jars w/ lids available and could probably rig up the other items to jar/can. But I've never done it!
I'm not an especially crafty or bakey person, but I'd love to learn!!
tia!
Oh little Stephen is getting so BIG! Look at that GRIN! He's been up to no good, I can tell. :)
I make a jalapeno cranberry sauce for Thanksgiving. I pretty much follow the 'standard' recipe for cranberry sauce, but I substitute about half of the water with orange juice. It cuts down on the bite in the cranberry. Then I add in diced jalapeno, in varying amounts depending on how hot I feel like making it that year. It adds a nice amount of heat to the sweetness.
Lovin' the pink buckets!! And that sweet man of yours is going to be a lady killer!!!!!
The peppers look great. I had a very small harvest and sadly they are all gone. I have big plans for next year though...
Angie, I can't get the photos to load. All I am geetting is the red x.
Angie, I can't get the photos to load. All I am geetting is the red x.
Steven looks even more scrumptious than those pies. What happened to our baby boy?
Steven is even more scrumptious than those pies. Our boy is growing up.
I just have to chim in here. I am a widowed 40 something year old woman with two grown children. I have lived, loved and lived to love again. However,I have always felt like I have belonged in another place in time. I discovered your site while searching google images for fall decorations because it is my fav.time of year, i was at work of course and could not respond. I am still on dial up at home and do not get online enough to justify a faster means, as i own my home and maintain and garden myself. what struck me is how much i see of myself in your entries. I was an english major in high school and always wanted to write, and girl that story you got going rocks!! I probably would have never written to you if it wasn't for your talentfor writing and fondness of Little house and of course the Waltons. I am not a weirdo, but i gotta say, how much i love the homespun old world values those shows provoked. I instilled those same values in my children. My daughter recently got married and i caught a pic of your thanksgiving table and could of sworn your water goblets were the same Noritake my daughter chose for her table, i couldn't tell if they had the silver rim but they were beautiful. Please let me know if I am correct. Anyway i find it strange sending an entry to a complete stranger but yet want you to know how much I admire your life and old world values, I truely am a kindred spirit. May god bless you and your family, and may he bless your home. Thanks for the fun entertainment in your novel, and your complete honesty as a mom out there loving her family.
LJ