Tuesday, June 26, 2012

Pepper Relish Jam

When we harvested all the ripe veggies from the garden Saturday, we had a lot of banana peppers that needed to be used up.  Josh decided to try out a pepper relish jam.  To be honest, I'm not entirely sure what he's going to do with it. 

First, you seed and chop about 10 jalapeno peppers.  Then you need to chop enough non-hot peppers (he used bell peppers and banana peppers) to get 4 cups total

Stir peppers together with 1 cup of cider vinegar and 1 box of powdered pectin and bring to a rolling boil.  Add 5 cups of sugar all at once, return to a full boil and boil for 1 minute, stirring constantly.
Remove from heat and ladle into clean, hot jars
Put on lids and screw bands and process in a boiling water bath for 10 minutes.  Recipe makes 3 pints.
Again, I'm not entirely sure what he plans to do with it.  From looking around online, it seems this kind of thing is good with crackers and cream cheese, or on hamburgers and hot dogs.  It'll be something new to try out!

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