Of course!
Wonderful Salsa
https://chickensintheroad.com/farm-bell-recipes/wonderful-salsa/?fbclid=IwAR2uBBLLthqf9AK2nvdLxmE9xO_UbsxrQ9HQSFBdfzS5R-PqJhl1dDTieIk
I use jalapenos instead of benana peppers (my family likes “hot” salsa). I do 1JP & 2JP batches ... the number refers to how many jalapenos are in the batch ... I just cut off the stem end, chop the pepper into chunks & throw it in the food processor to make smaller bits - seeds, membranes & all.
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Jalapeno Pepper Jelly
Source: Page 59 Ball Blue Book Guide to Preserving
Ingredients:
3/4 pound jalapeno peppers (use mostly red jalapenos for pretty color)
2 cups cider vinegar (5% acidity)
6 cups sugar
2 3-ounce pouches Ball Liquid Pectin [or 1 box ‘dry’ Sure-Jell ‘original’ - yellow box]
Green food coloring (optional if using green peppers)
Yield:
about 5 half-pint jars (I typically got 6 to 7 per batch)
Prep:
Wash peppers under cold running water drain.
Remove stems & seeds.
Puree peppers with 1 cup cider vinegar in a food processor or blender
Cook [liquid pectin]:
Combine pepper puree, 1 cup cider vinegar & sugar in a large saucepan.
Bring mixture to a boil over high heat, stirring until sugar dissolves.
Boil 10 minutes, stirring constantly.
Add Pectin (liquid).
Bring to a rolling boil that cannot be stirred down.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim off foam if necessary.
Cook [dry pectin]:
Do not add the sugar in the first boil, but added the DRY pectin instead
Bring mixture (vinegar, pepper puree, pectin) to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Add the sugar, pre-measured, all at once.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Fill:
Ladle into jelly jar leaving 1/4 inch headspace
Process:
Half-pint jars for 10 minutes at a rolling boil, covered.
Turn off heat, remove cover, let jars cool for 5 minutes.
Cool 12 hours, check seals, label & store.
My Notes - I only use red jalapenos. The jelly color is a beautiful amber - if you use green, the color is sort of a muddy green which is why many use green food coloring to get a better color.
Also, using the powdered pectin is not in the Ball Blue book - I found the method in the comments for Blackberry Merlot Jelly. I only use the dry pectin method now - it’s worked for me every time & it’s a lot cheaper than liquid pectin.
When using powdered pectin, you dump the sugar in all at once. Do NOT panic - you will have large sugar clumps! Keep calm & stir on, smashing clumps with the back of your spoon (or whatever you’re using) against the pot. By the time the mixure returns to the ‘full rolling boil’ that you need, you will have time to work out the clumps. I almost had a heart attack the first time I used this method & saw the clumping!!
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Since I mentioned Blackberry Merlot Jelly, here’s the recipe for that - I have friends who “beg” for this one, too - one friend asks for it as her birthday present every year! She only eats it on her English Muffin on Sundays, so it will last longer.
https://highlandsranchfoodie.com/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/
My Notes:
For pectin: 1 pouch Certo (liquid pectin) OR
1 package Sure-Jell low sugar pectin (pink box)
Cheap Merlot from Walmart (Oak Leaf?) works really well - $2.97. The Merlot flavor really comes through.
Blackberries - I’ve used fresh, frozen & canned (drain the juice off the berries if using canned). If you buy blackberries in season & freeze them in recipe sized amounts (4 oz), they are essentially mush when you thaw them - perfect for the recipe.
If you have any questions, let me know - I’ll try to answer them. Enjoy! :-)
“Cheap Merlot from Walmart (Oak Leaf?)...”
You are my kind of gal, LOL!
Thanks for including the Blackberry Merlot recipe. I have a friend that makes it and that stuff is Da Bomb! :)
I’m ALMOST motivated enough to make that as Christmas Gifts. I’m going for all hand/homemade this year, ALL consumables if possible. No one needs more ‘stuff’ in my immediate family. :)
I’m leaning towards gift baskets with homemade consumables, fancy crackers, some crocheted dishcloths & homemade dish soap, maybe bottles of homemade Bailey’s of Kahlua and our homemade maple syrup, etc. Of course some cheese in there, too. I can make a basic soft cheese or some herb-infused butter.
Note: You can find nice jars on the cheap for packaging things at Dollar Tree.