Fall is my favorite time of year....the only drawback being saying goodbye to my little garden. I have so enjoyed walking out my back door to snip some fresh herbs or pluck a juicy red tomato, fresh cucumber or pepper right off the vine. My daughter, Jodi, and I spent a couple of hours this afternoon processing our over abundance of peppers. We ended up with 11 half pints of hot pepper mustard and 8 half pints of jalapeño jelly. Going to taste so good this fall and winter :) Hot Pepper Mustard 40 banana peppers (5 inches long), stems removed 4 cups prepared yellow mustard 5 cups white sugar 1 cup honey 4 cups apple cider vinegar 1 tablespoon salt 1 1/2 cups all-purpose flour 1 cup water Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down. Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude. (1/2 recipe made 11 half pints.) Jalapeno Jelly 1 lg. red bell pepper 1 lg. green bell pepper 10 jalapenos (mild to medium)- leave seeds in 1 1/2 c. white vinegar 1/2 tsp. salt 6 c. sugar 1 pouch Certo liquid fruit pectin In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute. Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a change to gel). Makes about 8 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets. ( My personal note: this is fantastic on meat loaf.)
Posted on: Sun, 21 Sep 2014 19:20:12 +0000
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