Pepper jelly

Although it is only October, "Santa's Workshop" is in full swing! Wonder what "Santa's Workshop" is? Well, for the past 5 or so years, I've killed myself knitting Christmas presents for friends. One year it was these beautiful felted slippers (http://www.ravelry.com/patterns/library/french-press-felted-slippers). Yeah, they were beautiful until I had to make 10-12 pairs. Yikes, they made quite the mess! Unfortunately I was too burned out to make myself a pair. :(

 

So, this year I've decided to gift my loved one culinary treats. Actually, it makes it a lot more fun. I've identified 5-6 smallish items to put in gift baskets. Every other weekend (one day only!) I destroy the kitchen in the name of Christmas. Justin is just so grateful that my knitting projects aren't everywhere that he happily helps with the cleaning. So, here is one of the first completed masterpieces!

Labels obtained here: http://www.myownlabels.com/ 

Recipe adapted from: http://www.tasteofhome.com/Recipes/Texas-Jalapeno-Jelly

Ingredients

• 2 jalapeno peppers, seeded and chopped
• 3 medium green peppers, cut into 1-inch pieces, divided
• 1-1/2 cups white vinegar, divided
• 6-1/2 cups sugar
• 1/2 to 1 teaspoon cayenne pepper
• 2 pouches (3 ounces each) liquid fruit pectin
• Cream cheese and crackers

Directions

• Place lids and rings in water bath and sterilize over softly boiling water. Sterilize canning jars in dish washer.
• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
• Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
• Remove from the heat; skim off foam.  Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. (Be careful not to tighten lids too much. Fingertip tightening is all you need.)
• Process for 10 minutes in a boiling-water canner. with water up to neck of jars. Do not overfill jars!
• Remove from water bath and set on rack. You'll hear a popping sound that means the jars have sealed. 12-24 hours after you've finished, gently press on the center of each jar. If you can push the top down and it springs back with a pop, the jar hasn't sealed and you'll have to reprocess the cans (i.e. boil the lids and rings, place on jars, and reboil for 10 minutes). Make sure the jar lids are perfectly clean.
• Serve over cream cheese with crackers if desired.  
• Yield: 14 quarter-pints. 
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• Note - several folks on the original post mentioned that the jelly did not set. Make sure to follow the recipe directions as noted, especially with regard to the amount of time the pectin is boiled. Happy canning!