Green Jalapeno Pepper Jelly

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

To Prepare;

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.
Will make 2 8 oz mason jars of jelly Ball Regular Mouth Jars Р8 oz. Р24 pk. РTools & Accessories (Google Affiliate Ad)



Canned Tomato Juice

My tomatoes are growing faster then I can use them, So I tried making my own tomato juice and I will say I couldn’t be happier with the results.


12 lb red tomatoes
4 tablespoons salt
1/4 teaspoon black pepper

To Prepare;

Wash and core all tomatoes and cut into fourths. Using a juicer, juice tomatoes and mix with pulp. I because the skin does not taste that great of the tomatoes I used a sieve and that is how I removed it.
You can also peel the skin beforehand, by cutting a X on the tomato and dunking them into hot water for 10 seconds and then into ice water.
Bring juice to a boil and turn down heat so it simmers add salt and pepper and let simmer 20 minutes.
Sanitize your jars (I use dishwasher)
Fill jars leaving 1/2 inch space. Close lid tightly and store upside down until cool to touch. Make sure the lid is not bouncy if it does not move it means the lid is tight and secure.
Ball Regular Mouth Jars – 8 oz. – 24 pk. – Tools & Accessories (Google Affiliate Ad)Store in cool dry place, Enjoy cold.
Makes 5 16 oz cans.


Bread and Butter Dill Pickles Canned

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.Photobucket     
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
To Prepare
PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketSlice your pickles 1/8 inch thick and Onions into medium chunks! In large mixing bowl add pickles onions and mix well. Mix salt and water until dissolved, add to pickles! Cover with a large plate and put something heavy on top. Let it stand overnight.
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.