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Some misfits think they need a super-productive garden to make canning possible or worthwhile.  Not so, my spicy little dumplings, not so!  At least, not with pepper jelly.  Just a few cups of chopped peppers is enough to make a baker’s dozen of pepper jelly half-pints.

Now these half-pints are different from the half-pints that your Bad Mama Genny normally enjoys around here because they will not get you drunk and they do not possess bubbles.  If you’re doing it right, that is.  (Pepper jelly that gets you drunk is probably dangerous.  And a lot of fun.  But dangerous.  But, you know, still fun.)  But in any case, pepper jelly half-pints are still joyful half-pints indeed.

In fact, they got me so excited that I had to go play with those little fake baby bottles for dolls that you turn upside down and the orange juice and milk disappear and make it look like Baby drank it.

They’re very soothing.

So how would a misfit use pepper jelly?

I’m glad you asked!

Eat it with cream cheese or goat cheese and crackers, stir it into a sweet and spicy stir fry, baste grilled meats and sausages with it, make a totally different kind of PB & J or grilled cheese with it, melt it down and use it as the base for a KAH-razy cocktail, put it on a cheese plate alongside these pickled grapes, stir some into deviled egg filling, put it in tuna or chicken salad, load it into your kids’ water guns for playtime with higher stakes, bring it to parties, give it as gifts, mail it to other misfits…

BUT NO SEX PLAY.

Y’all hear me?  Pepper jelly is not for sex pla–

NO!  Bad misfits!  BAD!

No sex play.

A public service announcement from Bad Mama Genny.

Movin’ on.

(No sex play.)

Sweet and Hot Pepper Jelly (No sex play)
Makes 13 half-pints (if it’s too annoying to buy an extra 12-pack for a thirteenth jar you may not need, just plan on putting the extra in a cup or bowl for eating right away)

Go Get:
2 1/2 total cups minced sweet and hot peppers (for medium heat, I used 6 large jalapenos, no seeds or membranes, and the rest sweet peppers) (The mincing is best done in a food processor, once you’ve done the bare minimum at chopping and de-seeding them while wearing gloves or little plastic baggies on your hands)
12 cups sugar
3 cups white vinegar
1 cup liquid pectin, somewhere around 2 and a half pouches
6 drops green food coloring, optional

Go Do:
Get your jars heating and sterilizing–the dishwasher is ideal for this.  And start your boiling hot water bath in a large canning pot on the stove.

Okay, now:

Mix the peppers, sugar, and vinegar in a large pot (Dutch Oven size is just right).

Turn the heat to high and stir occasionally until the mixture comes to a full boil and sugar is dissolved.  Don’t breathe in the vinegar/pepper vapors if you can help it.  They are a perfect storm of pain and suffering.
Remove it from the heat, give it another stir, and add the pectin.  Now is when you’ll add the food coloring, if you’re using it.  You totally don’t have to.  I considered not, but the jam was a sickly yellowish color that, frankly, made me think of plasma in a jar.  In went the food coloring.

Now ladle it into those hot and ready jars (what?) and leave about half an inch of headspace.  Tap the jars onto the table to bring any air bubbles to the surface, where you can pop them with a wooden chopstick or something.

Put on the lids, screw the rings on just a wittle tight, and process them in the canner for 10 minutes (you may have to do this in two batches, depending on the size of your canner).  Let ’em sit for a day before putting them in your pantry, and I’d say give ’em two weeks before eating to let the pepper flavor really permeate.  But NO SEX PLAY!

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