Some Like it HOTT!!
Some like it not...:)
Hot Pepper Jelly
The sweetest hot you'll ever love.
Ingredients:
4 large green peppers, seeded and cut up.
1 1/2 cup of white vinegar
Twin pack of liquid pectin
4 hot peppers, or more
7 cups of sugar
Red or green food coloring
Cut stems off hot peppers. Place hot and green peppers in food processor to
chop. In a large pan, put peppers, sugar and vinegar. Bring to a full rolling
boil and stir to keep from boiling over. Reduce heat and let slow boil for 10
minutes. Line a strainer or colander with 4 thicknesses of cheesecloth and
place over a large bowl. Pour the liquid into cheesecloth and press hard to
remove liquid. Discard peppers. Return liquid to pan and add 1/2 to 1 full
teaspoon of red or green food coloring. Add both packages of fruit pectin and
stir well. Bring to boil over high heat. Reduce heat and boil 2 to 3 minutes.
Remove from heat and pour jelly immediately into hot 1/2 pint canning jars,
leaving 1/4" head space. Wipe jar rims and adjust lids. Process 5 minutes in a
boiling water bath.
Jalapeņo Jelly
Makes 2 1/4 quarts
3 cups cider vinegar
10 cups (5 lbs) sugar
14 jalapeņo chiles, seeded and minced
3 large green New Mexico or Anaheim type
chiles, seeded and diced (somewhat larger
than the jalapeņos)
1 1/2 C liquid pectin
paraffin to seal jars, or process in boiling
water (see below), or freeze
In a large saucepan bring vinegar and sugar to a boil. Stir until sugar
dissolves, reduce heat to simmer. Add chiles, simmer for 10 minutes. Skim
foam. Stir in pectin, return to boil and boil for exactly 1 minute. Remove
from heat, let stand 20 minutes. Pour into sterilized jars and seal with
paraffin.
To sterilize jars, boil submerged in water for at least 10 minutes; keep in
hot water until ready to use. Pour boiling water over lids and rings for 3
minutes before using. Melt paraffin over double boiler only.
@@@@@@@@@@@@@@@@@@
Jalapeņo Jelly
1/4 C chopped green jalapeņo chiles
remove half the seeds before chopping
3/4 C chopped green bell pepper
6 C sugar
2 1/2 C cider vinegar (5%)
2 pouches (3 oz each) liquid pectin
Mince peppers and chiles in a blender or food processor until finely ground.
Add peppers (and any juice) to sugar and vinegar in a heavy bottomed 8 qt pan.
Bring to full boil over high heat, stirring constantly. Add pectin all at
once, return to boil and boil 1 minutes. Remove from heat and skim off foam.
Ladle hot jelly into hot sterilized half-pint jars, leaving 1/2" head space.
Wipe jar rims and thread clean, top with hot lids and screw bands on firmly.
Process in boiling water 5 minutes, or freeze (use freezer jars) after 24
hours. Makes about 7 half pints. Will keep 1 month in refrigerator
unprocessed.
@@@@@@@@@@@@@@@@@@@
Pepper Jelly
Yield:7 cups
1/4 cup peppers (I use half hot and half bell)
1/4 cup hot peppers
2/3 cup sweet non-hot peppers
6 c sugar
2 1/2 c apple juice from a bottle--for
really pretty jelly use clear yellow juice
1 package jelly pectin (use the amount the
package recommends).
Sometimes this will jell without pectin, sometimes not; depends on the apple
juice I think. You may just use 1/2 cup hot peppers instead of the 1/4 and 1/4
above. (1 U.S. cup here means a volume unit of 8 oz.)
The original recipe recommended: 1/4 cup "hottish" yellow peppers such as
waxes 1/4 cup red hot peppers 2/3 cup mild bells But I have had success using:
1/8 cup hot green peppers 1/8 cup green bells 1/4 cup hot red peppers 2/3 cup
golden-orange bells (Since I couldn't find yellow "hottish" peppers.)
PROCESS: Mince peppers in a food processor; don't mush them. Or, if you really
want to, mince by hand wearing gloves. Put juice into an enameled or stainless
steel or otherwise non-acid reacting pan. Simmer juice uncovered until warm.
Add sugar and stir until dissolved. Put on a mask or cloth bandanna around
breathing orifices to protect vs. pepper gas. Add peppers and cook until color
intensifies and they look done. Add gelatin and stir until it dissolves. Begin
testing jelly with a spoon; when syrup falls off spoon in a single mass, or
"sheet" instead of droplets when dripped slowly off a spoon held sideways,
jelly is ready for canning.
While this is cooking your partner or neighbor should be preparing your jars
so you don't wind up with jelly that jells in the pot before your jars are
ready (I had this happen once.)
This goes well with roasts, esp. pork, cold leftover meats, and has no fat in
it! About 40 calories per Tablespoon and high in vitamins. Also a conversation
maker as an hors d'oeuvre: Put a bit of cream cheese on good crackers, spoon
jelly over cheese, voila! Looks neat too, especially if your jelly is clear
and has 3 colors. Red and green only makes a nice Xmas gift. Some folks add
just a bit of cranberry juice to the recipe to tint the clear base pink, but I
like it clear.
I hear you can make this almost white-based if you use white vinegar instead
of juice and use more pectin. Enjoy!
@@@@@@@@@@@@@@
HOT PEPPER JELLY
We had tons of peppers last year, and made lots of variations on this theme.
You can find the exact recipe for the jelly part in the Certo box liners, or I
can figure out the exact proportions if required:
The basic idea is to pick a variety of something you've got lots of, like red
serranos. Chop the serranos, red bells, add to vinegar (recommend cider or red
wine vinegar, not just the white kind), sugar and liquid certo pectin. Cook
according to directions and pour into sterilized jars. Uses: On cream cheese
and crackers, with roasts, glazed chickens, even toast and waffles. Depending
on how you make it, it's not terribly hot and even pepper avoiders like my mom
and sister like it.
@@@@@@@@@@@@@@
Apricot-Red Pepper Jelly
Good with meats and poultry, or with cream cheese on crackers
1 package (6 oz) dried apricots, chopped
3/4 C chopped red bell pepper
1/4 C chopped fresh red Fresno chiles, or
red or green jalapeņo chiles
2 1/2 C cider vinegar
1 1/2 C water
1 box (1 3/4 to 2 oz) dry pectin
6 C sugar
Chop the apricots, bell and chile peppers with 1 3/4 C vinegar in a blender or
food processor until finely ground. Add to 8-10 qt pan and rinse blender with
the water and remaining vinegar (3/4 C). Stir in pectin, bring to full boil
while stirring. Add sugar, and return to boil still stirring. Boil for 1
minute (2 min. with 2 oz box of pectin). Remove from heat and skim off foam.
Ladle hot jelly into hot sterilized half-pint jars, leaving 1/2" head space.
Wipe jar rims and thread clean, top with hot lids and screw bands on firmly.
Process in boiling water 5 minutes, or freeze (use freezer jars) after 24
hours. Makes about 6 half pints. Will keep 1 month in refrigerator
unprocessed.
1/2 cup (5% acidity) white vinegar
7 cups sugar
1/2 cup green or red hot peppers
3 medium bell peppers
6 oz. bottle Certo (liquid pectin)
1 1/2 cup vinegar
dash of green food coloring
Pour 1/2 cup vinegar and all the peppers in the blender and blend good.
(seed the bell pepper but not the hot pepper).
Make a syrup of 1 1/2 cup vinegar and 7 cups sugar. Bring to a boil and
boil until sugar is dissolved. Now pour pepper mixture out of blender
into your vinegar and sugar. Stir mixture well.
Boil for 5 minutes. Add Certo and food coloring. Boil for 2 more minutes.
Strain and skim. Pour into hot, glass jars and seal. Put into hot water
bath for 5 minutes.
Beef-Bean Enchiladas
Recipe By : Magazine Clipping
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Ground Beef
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 onion -- chopped
1 1 lb. can refried beans
1 teaspoon salt
1 teaspoon garlic powder
1/3 cup picante sauce
1/4 cup sliced ripe olives
2 10 oz. cans enchilada sauce
Oil for frying tortillas
12 corn tortillas
3 cups shredded Cheddar cheese
Combine beef and onions in skillet, saute until meat is brown and onion is
tender. Drain. Stir in beans, salt, garlic powder, picante sauce, and olives;
heat until bubbly. Heat enchilada sauce; pour 1/2 the sauce into ungreased
rectangular baking dish. In small skillet, heat oil. Dip tortillas, one at a
time, to soften. Place 1/3 beef-bean filling on each tortilla. Roll. Place
seam side down in baking dish. Pour remaining enchilada sauce over enchiladas.
Cover with shredded cheese. Bake uncovered at 350 degrees for about 25
minutes.
@@@@@@@@@@@@@@@@@@@@@@@@@@@@
North Texas-Style Red Chili
Recipe By : The Best 50 Chili Recipes
Serving Size : 12 Preparation Time :0:00
Categories : Beef Chili-Without Beans
Hot and Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef chuck -- cut into 1/2" cubes
2 tablespoons olive oil
1 can {10 3/4 oz.} beef broth
2 cups chopped onion
3 cloves garlic -- minced
4 jalapeno peppers -- minced
1/2 cup chili powder
2 tablespoons cumin
1 teaspoon dried oregano -- crumbled
1 16 oz. can tomato sauce
Salt -- to taste
Cayenne pepper -- to taste
In a large soup kettle or Dutch oven over medium-high heat, brown beef in
olive oil, stirring constantly. Add beef broth to cover meat. If necessary,
add water to make enough liquid. Add chopped onion and simmer for 30 minutes.
Stir in remaining ingredients; reduce heat; cover and simmer for 3 hours or
until meat is tender.
- - - - - - - - - - - - - - - - - -
Quick Chili
Recipe By : The Best 50 Chili Recipes
Serving Size : 10 Preparation Time :0:00
Categories : Chili-With Beans Ground Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 pounds ground sirloin
2 cups chopped onion
2 28 oz. cans tomatoes -- undrained, cut up
1 cup beef broth
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 cup chili powder
4 16 oz. cans pinto beans -- rinsed and drained
Salt to taste
In large soup kettle or Dutch oven, brown beef and onion in oil. Stir in
remaining ingredients and simmer for 30 minutes. Add beans and heat through.
- - - - - - - - - - - - - - - - - -
Faces From the Past
A Family Photo Album