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What do you put it on? Is it good?

I have tons and tons and tons of jalapenos from my garden (wrong tomatoes were planted, so therefore the yield on those is not great like the peppers), and I need to do something with them!!

I have a recipe were I can use the Boiling Water Canner, and make a lot at once.

Lots of sugar...I guess to drown out the hotness? Biscuits, toast, what??

TIA!!
 

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I'd put it on meats as well--kind of the same idea as mint jelly with lamb.

But you can also just pickle jalapenos--the really simple coldpack method. Only thing is if you leave them on the shelf long enough, the acids in the vinegar and the peppers will basically melt the rubber ring on the jar.

I'm thinking out loud here--almost be tempted to treat them like anaheims and just freeze them. With that, I'm pretty sure all you'd have to do is wash them and toss them into freezer bags, then just take out what you need later. Like tomatoes and blueberries, in other words.

FYI, I haven't pickled jalapenos in years--it was something my dad used to like, so mom would do it; then when I lived with him, after grad school, I think I did a batch one year.
 

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I make five pepper jelly, its delicious on bread, corn bread, quesadillas, cooked chicken, etc. Just be sure to follow the recipe and not reduce the sugar, the sugar is needed to make it safe. I would add lemon juice as well, just to be on the safe side if you are using a water canner.
 

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Jwebbal, want to share your recipe for
the 5 pepper jelly? Or anyone else want to share a hot pepper recipe?
I have a ton of peppers sitting on my
counter waiting for something to be done to them!
Thanks!
 

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3 cups prepared peppers (buy 2 large red bell peppers, 1 large green bell pepper and 4 large jalapeno or serrano peppers) I have used yellow and orange peppers as well, just have the prepared peppers amount equal exactly 3 cups

1/2 of a small onion, finely chopped

2 tsp. salt, divided

1-1/2 cups red wine vinegar

1/2 cup fresh lemon juice

1/2 tsp. chili powder

1/2 tsp. crushed red pepper

1/4 tsp. ground red pepper (cayenne)

5 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine (optional)

2 pouches CERTO Fruit Pectin

2-1/2 tsp. whole cumin seeds, toasted

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and halve all peppers; discard seeds. Finely chop peppers. Measure exactly 3 cups chopped peppers into colander. Add onion and 1 tsp. of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible. Place pepper mixture in 6- or 8-qt. saucepot. Add vinegar, lemon juice, remaining 1 tsp. salt and the spices; mix well.

STIR sugar into prepared peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Reduce heat to medium low; simmer 10 min., stirring occasionally.

STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in cumin seeds. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
 
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