I am a fan of Jalapenos I like them raw, I like them pickled, canned, in my soup, in my sandwich and even Jelly. I hope that you will love it too.
5 Lb Bourbon Apples
12 Jalapenos some seeds removed
3 Cups of water
3 Cups apple cider vinegar
5 Cups Sugar
Cut apples with core into chunks, slice jalapenos into halves and remove some seeds, since the seeds will make the jelly to hot.
Use a food processor or blender to blend the apple and jalapenos into a chunky puree.
Combine all the ingredients in a large pot and bring to a simmer. Simmer for 45-50 minutes.
Spoon mash into cheese cloth, hang over a large bowl and leave to strain for several hours. Do not squeeze or your jelly will be cloudy.
Bring jalapeno juice to a boil and let it simmer for 2-3 hours, or until the color turns auburn. skim off the surface scum.
Jelly is ready when pushed with finger on plate it scrunches and does not run. Or put a tablespoon into freezer and see if it holds shape, If not simmer a bit longer.
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Pickles, canning and summer! Reminds me that the weather will be turning cold. Mom used to make lots and lots of canned pickles, Canned tomatoes, Canned wild mushrooms, jams, jelly’s and the list goes on. Mom always made the best pickles. I never asked or helped can and now shes gone. So I started doing the same by trying out and tasting to see what works! this is the recipe that I came up with which taste almost like store bought only better. Take the time to make your own, you will not regret it.
4 lb of fresh pickles
1 large onion
1/3 cup of canning salt
1 teaspoon whole black pepper corns
1/4 teaspoon ground cloves
6 cloves garlic
2 tablespoons mustard seeds
1 tablespoon turmeric
3 cups water
2-1/2 cups vinegar
3 cups sugar
In a large saucepan add, brine from pickles, peppercorns, cloves, garlic, vinegar, sugar, turmeric, and bring to a boil. Add pickles and dill, let it simmer/boil for 10 minutes.
get two mason jars sanitized ( I do it in the dishwasher) and fill with pickles and pickle liquid leaving a 1/2 head space. Cover with lid and screw on band tight.
Boil in boiling water for 10 minutes take out and stand them on the lid, when cool to touch store in cool place. Pickles will be ready to eat in 7-10 days.