Thursday, December 24, 2009

Hot Pepper Jelly from Taste of Home

I found this recipe several years ago in a Taste of Home Magazine. Bagels and cream cheese just don't seem to be the same without the sweet and spicy contrast of this jelly.

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers
Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture and return to pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Serve with cream cheese on crackers. Yield: 5 half-pints.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

What's been cooking lately

While December is traditionally a busy month, I was down at the beginning of the month due to an unexpected surgery.

While I wasn't sure if I'd get all of my Christmas cooking done, my sister showed up and helped out. Here are links to the gifts we gave this year to our neighbors and friends:

Hot Pepper Jelly and Wheat Bread
Almond Bark
Pumpkin Bread