Saturday, September 6, 2014

Hot Pepper Jelly, Russian Blue Potatoes & Dehydrating Tomatoes





Using more of the great harvest of chilli peppers, this time to make Hot Pepper Jelly. Harvested one of my two grow pots of Russian Blue  Potatoes, just had to cook some to see if they retain their colour after being cooked. Dehydrating some of  the tomatoes to make a dried tomato soup base.



These recipes are quoted from allrecipes.com the free online cook book a great source for what ever you want to cook.



The cups and ounces version:



Hot Pepper Jelly

Submitted By: ranger1

Prep Time: 30 Minutes

Cook Time: 15 Minutes



Ready In: 1 Hour 45 Minutes

Servings: 48

"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."

Ingredients:

2 1/2 cups finely chopped red

bell peppers

1 1/4 cups finely chopped

green bell peppers

1/4 cup finely chopped



jalapeno peppers

1 cup apple cider vinegar

1 (1.75 ounce) package

powdered pectin

5 cups white sugar

Directions:

1.  Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

2.  Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.

3.  Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

4.  Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.



Metric version:



Ingredients:

390 g finely chopped red bell

peppers

185 g finely chopped green bell

peppers

20 g finely chopped jalapeno

 peppers

235 ml apple cider vinegar

50 g powdered pectin

1000 g white sugar

Directions:

1.  Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

2.  Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.

3.  Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

4.  Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
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