.............JELLIES............
.........................
GreenPepperJelly............................
7 sweet green peppers
1 jalapeno pepper
1 1/2 cups vinegar, divided
1 1/2 cups apple juice
1 package powdered pectin
1/2 teaspoon salt
5 cups sugar
Wash
peppers; remove stems and seeds; cut into 1/2 inch pieces.
Puree half the
peppers and 3/4 cup vinegar in blender or food processor.
Puree remaining
peppers and vinegar. Combine purees in a large bowl; stir in apple juice.
Cover and refrigerate overnight.
Strain pureed mixture through a damp
jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add apple
juice to make 4 cups, if needed. Combine juice, pectin and salt in a large
saucepot. Bring to a boil over high heat, stirring constantly. Add sugar,
stirring till dissolved. Return to a rolling boil. Boil hard for 1 minute,
stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops
of green food coloring, if desired. Ladle hot jelly into hot,sterilized jars,
leaving 1/4th inch headspace.
Adjust two-piece caps. Process 5 minutes in a
boiling water canner.
Yield: about 6 half-pints.
RECIPE VARIATION:
Substitute sweet red peppers and red food coloring for sweet green peppers and
green food coloring. This jelly is soooooo good with a dab of cream cheese on a
ritz!!
.........Mint Jelly..........
1 cup
firmly packed mint leaves
1 cup boiling water
4 cups apple juice
2
tablespoons lemon juice
3 cups sugar
green food coloring
Put mint
leaves in a bowl; add boiling water; let stand 1 hour. Press juice from mint
leaves; reserving 1/2 cup mint extract. Combine apple juice, lemon juice and
reserved mint extract in a large saucepot. Bring to a boil over high heat. Add
sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8
degrees F above the boiling point of water or until jelly sheets from a spoon.
Remove from heat. Skim foam if necessary. Add a few drops of green food
coloring, if desired. ladle hot jelly into hot sterilized jars, leaving 1/4th
inch headspace. Adjust two-piece caps.
Process 5 minutes in a boiling water
canner.
Yield: about 4 half-pints.
>
..........Easy Hot Fudge Sauce.........
Given by :rivendell
1/2 cup sugar
1-1/2 T. cornstarch
3T
unsweetened cocoa powder
dash salt
1/2cup water
2T butter or
maregerine
1t. vanilla
mix first 4 ingrediants in small glass bowl. stir
in water..nuke on high for 2 -1/2 minutes..stirring once half way through. stir
in butter. nuke on high for another 30seconds or until butter is melted. stir in
vanilla. drizzle over ice cream or your favorite sweetheart. if doing the
latter--let it cool a bit.
.........Hot Pepper Jelly.......
from: Endora
2 large green peppers, cored, seeded and chopped (2
cups)
2 long green chilli peppers, chopped (3-4 tablespoons)
1 1/2 cups
cider vinegar
5 1/2 cups sugar
green food coloring (optional)
1
bottle (6 ounces) liquid fruit pectin
1) Combine green peppers and chili
peppers in a small bowl. Place half of the mixture into container of electric
blender with 1/2 cup of the vinegar; cover; whirl until almost smooth; pour into
kettle; stir in sugar.
2) Bring mixture to a full rolling boil that cannot b
stirred down, stirring constantly. Boil for 1 minute. Remove from heat; skim
foam off top. Add food coloring, if you wish.
3) Add pectin and stir well;
skim any foam that forms, cool 5 minutes.
4) Ladle into six hot, sterilized,
8-ounce glasses or jars. Seal, folowing manufacturer's directions. Allow to cool
completely before moving the glasses. Label; date and store in a cool dry
place.
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