Jalapeño Jelly

Jalapeño Jelly

 

This is one of the easiest jellies you can make!

 

 

10-15 jalapeño peppers (red or green, or both)

 

6 1/2 cups of white sugar

1 1/2 cups Apple cider vinegar

 

6 fluid oz. liquid fruit pectin 

(The box contains two three oz. packets- use both!)

 

You will also need a few simple tools:

 

7 half pint jelly jars, with rings and new lids. (Wash, rinse, and allow to sit in hot water until ready to fill.)

A wide mouth funnel.

A Ladle.

A jar lifter.

A non-metallic, heat proof spoon/spatula for stirring.

GLOVES!!!!!

 

 
 

 Wearing gloves, remove the stem and seeds from the jalapeño peppers. Then, chop them fine, OR... Use a food processor!

 In a stainless steel (or other non-aluminum pot) bring to a boil the vinegar, sugar, and jalapeño peppers. 

 Once it reaches a rolling boil, add the six oz. of fruit pectin.  Return to boil and cook for FIVE MINUTES.

Turn off the heat.

I use a towel to protect my counter top from spills, and set the hot, clean jars on it. Using the wide mouth funnel to help keep the jar rims clean, I ladle the jelly into the jars.

Use a clean, damp cloth or paper towel to wipe the rims clean.

Place a lid on each jar, and screw a jar ring down finger tight.

Lift the jars into a pot of boiling water. Jars should have ONE inch of boiling water covering their tops.

Boil for 10 minutes.

Remove from boiling water bath. (Use the jar lifter!)

Set in a draft free place to cool.

When cooled, check to be sure the jar is sealed by gently pressing down on center. If it "pops", then place this jar into the fridge and use soon.

Sealed jars need not be refrigerated.

So.... What can you DO with Jalapeño Jelly?
Some people like it over toast. Some people warm it a bit and pour it over a block of cream cheese and serve it with fancy crackers. But THIS is our favorite way to use it:  Panko Jalapeño  Chicken Bake


 

 

 

Squash and Pepper Salad

Squash and Pepper Salad

 

You might have noticed a trend in my last several posts... Yep. An abundance of garden fresh squash. While I was certain one each of yellow, and zucchini would be plenty... Mr C took no chances and planted four of each. It was probably a good thing he had the foresight to do so, since  thankfully  the snow on the third of May took out several of each variety, leaving us with two yellow and three zucchini.

 

Down to just four of us at home... this is more than enough squash for all of our fresh squash needs. I have given away squash to the neighbors, until they refuse to answer their doors when they see me coming. OK... that is a minor exaggeration. But we do have PLENTY of squash. And since it is $1.89 a lb! at the grocery store, I really don't want to waste any.

 

I have made squash relish, both sweet and dill. Squash casseroles, squash in place of lasagna noodles. Last night, I was marinating the following recipe, which I fully intended to grill in a disposable foil pan.

However, Mr C saw it and sampled it, and decided it was a great salad.

It has (surprise!) Squash!

 

I used both yellow and zucchini squash, sliced into  quarter rounds.

 

It has sweet peppers, chopped.

 Fresh onions/ scallions.

jalapeno peppers

 and I used some bottled salad dressing (Newman's Own Balsamic vinaigrette)

 

Marinated the veggies a couple hours before supper. It was every bite eaten.

Made more tonight using a store brand of raspberry vinaigrette.

Cheese Spread/ Roasted vegetable

Roasted Vegetable Cheese Spread

Thank you Alton Brown of Good Eats!

This is my take on Alton brown's recipe. Make it your own: It is VERY good as a sandwich spread, cracker spread, tortilla roll up. Even use it as a dip for fresh veggies!

 

Vegetables:

 I used:

 Zucchini

 yellow squash

onion

 jalapeno peppers

 sweet peppers (yellow, orange, red. Bell Pepper is acceptable if you like it)

carrots

garlic

green beans

(Use what is in season! What do YOU have on hand? Olives, black beans, spinach might be added, but I probably wouldn't roast them first!)

 

 

 

Other:

Cream Cheese (I used the reduced fat neufchatel cheese)

Cheddar cheese

cooking oil spray

Salt

 

****************Preheat oven to 450*

 

Spray your baking sheet with cooking oil spray.

Cut the vegetables to get the most surface area... Angle the squash and carrots and such.

Spread the sliced vegetables on a baking dish (or two).

Sprinkle with salt. (I used Himalayan pink Salt because it is what I happen to keep on hand)

Spray vegetables with additional oil.

 

Cook until vegetables are done/ tender. Monitor them if cooked together, some cook faster than others!

 

Allow veggies to cool.

Place in food processor and pulse until chopped fine.

I used about 1 cup of the cooked chopped veggies and froze the rest for later*.

Add 1 package (8oz) of cream cheese and 1 cup of cheddar cheese to veggies in food processor.

Pulse until combined.

Cover.

Refrigerate until ready to use.

Use within 1 week.
* The roasted veggies not used can be added to soups, casseroles... or more spread at another time!

Brats with Sauteed Peppers and Onions

Not long ago, our old grill gave up the ghost... having lived a long and happy life of about four and a half years. Today we got a new one!

We broke it in with grilled brats.

Beer brats are our favorite. Cheese brats are also good.

Grill them until they are nice and browned!

Meanwhile, in a small amount of olive oil, sautee a slivered sweet onion and some bell pepper strips. I prefer red, yellow, and orange bell peppers, but at $2 each, that isn't happening! Green peppers are fine!

Serve on hot dog buns or regular bread. Garnish with mustard, dill relish, sauerkraut... any topping you like!