Use Even the MOST SURPRISING Thing to Make Jelly This Year!

Описание: Isn't it wonderful to be able to stock your pantry with things you’ve grown? No matter what size garden space or size yield you have, it is likely your goal to have enough abundance to store some of your harvest for later. We have found jellies and jams to be a lot of fun, using the things we grow in our garden. All the berries are delicious when made into jams! We’ve gone outside the box lately, looking for what else we might preserve using unusual produce. Last year and this year we made violet jelly and it was SO tasty. This year, after tasting our friend’s jalapeño jelly, we decided to grow two jalapeño plants JUST FOR the jelly! It was that delicious! In this video we’ll show you all the steps to making jalapeño jelly. Below you’ll find the typed out recipe and the steps, so that you can refer back to it later. Part of the fun of gardening is seeing how you can expand your horizons, growing new things and learning how to preserve them for future eating enjoyment. What new gardening adventures would you like to tackle, in order to stock your pantry with goodies for later?

Ingredients:

• 1 large bell pepper (green or red)
• 12 jalapeno peppers
• 1 ½ cups apple cider vinegar
• 1 pinch of salt
• 2 to 2½ cups of sugar
• 4 oz liquid pectin or 2 ¾ TB of powdered LOW SUGAR pectin
• Up to 4 additional jalapeno peppers for optional jam option

Step 1 – Combine bell pepper and 12 jalapenos in a food processor, you want them to be finely chopped, not pureed

Step 2 – Transfer peppers to a large saucepan, stir in apple cider vinegar and bring to a boil.  Reduce heat and simmer for 15 minutes.

Step 3 – Strain mixture through cheesecloth or a small gage metal strainer.  You should have about 1 cup of liquid.

Step 4 – Return liquid to saucepan, stir in salt and sugar.  IF USING POWDERED PECTIN:  stir in pectin and only ½ of your sugar.  Bring to a boil.  Stir in the remainder of the sugar, bring back to a rolling boil for exactly one minute, stirring constantly.  IF USING LIQUID PECTIN: stir in all your sugar and bring to a rolling boil for exactly one minute.  After the minute, stir in the liquid pectin.

Step 5 – Remove from the heat and continue stirring, allowing the jelly to start cooling and setting up slightly.  (OPTIONAL) Add finely diced jalapenos to the cooling jelly and mix in for additional heat/substance.  Then pour into prepared (sanitized) canning jars, leaving ¼ inch headspace.  This is a small batch recipe that will make 2-3 pint jars of jelly.

Step 6 – Seal jars with lids and rings and water bath can for 12 minutes for pints jars.  The apple cider vinegar in the recipe satisfies the acid content requirement of water bath canning safely.  Remove from water bath and set out on a towel or tea cloth to cool and set for 24 hours.  Remove rings and store in a cool dry shelf.

Welcome to Joyful Homestead! We're Dan and Heidi, and it's our passion to live as independently as we can on our land, grow and preserve much of our own food, raise productive chickens, and make our own items from nature such as teas and salves that enhance our health. Our second passion is to teach people what we've learned in each of these categories! Come learn along with us!