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Friday, October 22, 2010

Hot, Spicy and Sweet!

Here is my attempt at preserving peppers. I found a yummy sounding recipe from my dear Aunt in TX, and modified her recipe to what I had on hand, and then of course cut the sugar and added some Cardamom. Oh man the result is tasty! The cardamom just mellows the tanginess out a bit and finishes it quite nicely I think. Here's the Original Recipe(From my Aunt Roberta)

Texas Orange Jalapeno Jelly

2 to 3 jalapeno peppers, seeded and minced

1 jar (4oz.) pimentos, well drained.

5 T. minced green bell peppers

1 1/2 c. freshly squeezed Tx. Orange Juice

1 c. white wine vinegar

6 1/2 c sugar

1 (3 0z.) pkg of liquid fruit pectin

Jalapeno Orange Cardamom Jelly

(My revised version)

2 fresh jalapenos, seeded and minced (vitamixed with the vinegar)

1 roasted red bell peppers, drained and minced

5 T. minced green bell pepper

1 1/2 c. freshly squeezed orange juice-simply orange brand- I'm lazy

1 c. white wine vinegar

2 1/2 c. sugar (seperated, 1/2 cup sugar mixed with 1 1/2 tsp. pectin powder)

2 t. calcium water

1/2 tsp. cardamom

This recipe uses pomona pectin. A fabulous little product I've been using to make sugar free and low sugar, jams, and jellies all season. You can get it here

Mix everything together in a large stockpot except for the pectin powder and 1/2 cup sugar. Combine well and heat to boiling, boil one minute and then add the pectin powder and sugar mix to the pot. Return to a rolling boil and then boil one more minute. Can according to the directions in the ball blue book or as listed here.

As you can see above the finished product is quite pretty. As the jelly cools you can turn the jars over so that the peices of pepper mix into the jelly instead of stay on top.

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