Tuesday, September 6, 2011
Homemade Raspberry Jalapeno Jelly!
After spending more than $6 for a small jar of raspberry jalapeno jelly at a craft boutique...and loving it...we decided to make our own. After all, it should cost less than $36 to make six half-pints of sweet and spicy goodness. Our garden is overflowing with jalapenos, but not with tomatoes, so no salsa this year. Since this recipe only took 5 jalapenos, we're not exactly using up the over-abundance of peppers.
I love how pretty the bright red jelly looks! Since I am using Tattler Reusable Canning Jar Lids, from reusablecanninglids.com, I didn't want to write the contents on the top, so I made some little tags, just to make them extra fun. We found a great recipe at greensandjeans.com. The only change we made was to use 5 jalapenos intead of 2.
Greens and Jeans Raspberry Pepper Jam
Makes 6 half-pint jars
5 cups fresh raspberries
2 jalapeno peppers, (we used 5, 2 with seeds)
1 red or green bell pepper
4 cups sugar
1/2 cup apple cider vinegar
1 package powdered pectin.
Wash and pick through raspberries. Crush berries and place in a large pot. Chop the bell peppers and jalapenos (wear gloves!) Add the chopped peppers to the pot along with the sugar and vinegar.
Cook the mixture over medium heat, stirring often until the sugar dissolves. Simmer for 15 minutes. At this point, stir in the pectin. Bring to a rolling boil and boil for 1 to 2 minutes. Ladel into hot half-pint jars and process in boiling water canner for 10 minutes.
On another topic...
This is my new vacuum!
You can't see it under the cozy, but it's a cute little cordless with hose and attachments.
Best of all, I can keep it on the laundry room counter like a toaster!
It takes up no room at all!
Grandma Zetta would be amazed...her vacuum came across the plains with the pioneers.
Disclaimer: I am not paid by Tattler to love their lids. =D