Posted on 12/13/2019 3:58:55 PM PST by Diana in Wisconsin
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Other than needing an operation for carpal-tunnel problems, this looks like a fun idea - let the kids do it!
Stack the leaves twenty thick and use a drill press.
Or put them through a cross-cut shredder to make square confetti.
#1 - I took a chance & gave a jar to the lady who cuts my hair this past Wednesday. When she pulled the jar out of the bag she "screamed" ... I kid you not! Gave me brief scare, but it turned out to be a scream of joy - evidently, she loves the stuff & even tried to make some a few months ago, but it was a 'flop'. BEST reaction ever!! :-)
#2 - Found out this morning (because I wasn't paying attention) that our church has a Holiday Bake Sale tomorrow morning. They're looking for cookies, other baked goods ... and jellies/jam. The items will be sold with proceeds going to good causes. So, I am donating 4 jars of the Jalapeno Pepper Jelly. I spent about 2 hours 'dressing up' the jars (which was actually a lot of fun) and I think they're right cute. Next year, I'll make a batch just for this sale - they do it every year.
Ho Ho Ho & Happy Jalapeno!!
The back of the picture tied to each jar tells what it is, gives some serving suggestions, etc.
So smart! :)
Perfect!
Those will sell right out! Last Christmas I had my usual excess of canned goods and did the same - but make fabric toppers tied with white cotton twine.
Looked really pretty, and I just let people pick and choose what they’d use.
As I said on the Fiber Arts thread, I’m turning my office into my sewing room so I can sort through a bunch of excess and sew hot pads all day Sunday. ;)
that’ll work...if it doesn’t gum up the shredder. :-)
I hope they’ll sell right out .... putting a $5 price/jar & that should be a very attractive price. The jars are fancied up so you could buy them to gift to someone else & not really have to do any/much wrapping.
More sewing stuff ... will continue this on the Fiber Arts thread:
http://www.freerepublic.com/focus/chat/3797416/posts?page=62#62
Yes - here’s a link:
https://www.freshpreserving.com/jalapeno-jelly-br1247.html
Couple of things I do differently:
I use only red peppers - this is how you get that gorgeous color in the picture. On the occasion when I’ve had to throw in a few green or partially green peppers because I didn’t have enough red to make 3/4 lb, I found that the color was a bit ‘muddier’. You can use all green jalapenos (which I have never done) & then add green food coloring to get a nicer color ... I don’t like adding food coloring.
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The recipe calls for LIQUID pectin (2 pouches!). If I had to use liquid, I wouldn’t be making many batches - too expensive. You can use dry/powdered pectin, but you have to switch up how you make the jelly.
Step 1 & 2 - follow directions
Step 3 & 4 - do this instead:
Do not add the sugar in the first boil, but added the DRY pectin instead (I use 1 box of Sure-Jell Original. 1.75 oz)
Bring mixture (vinegar, pepper puree, pectin) to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Add the sugar, pre-measured, all at once**.
Return to full rolling boil and boil exactly 1 minute, stirring constantly
Remove from heat.
Step 5 & 6 - follow directions
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Yield - I typically get at least 6 8-oz jars while the recipe says 5. Add an extra jar or two & have 6 or 7 on hand so you’re not short of sterilized jars.
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** The first time you do the dry pectin method & add the 6 cups of sugar all at once, it’s scary as heck! Big clumps of sugar happen. Just KEEP CALM & KEEP STIRRING & break up the clumps as you stir - I squish them against the sides/bottom of the pot with my spatula. You will have time to work all the clumps out because it takes time to bring the mixture back up to that rolling boil, at which point you begin the timing for 1 minute.
You can either sprinkle the dry pectin over the surface of the vinegar/pepper puree or you can mix it with 1/4 cup sugar, which helps keep the pectin from clumping. If you use the 1/4 cup sugar, it comes out of your 6 cups.
I have never had my jelly fail to ‘set up’ using the dry pectin method. I also use the dry pectin method for my Blackberry Merlot jelly instead of the liquid pectin called for in the recipe & it’s worked great every time.
Many, many thanks!
I have always wanted to make some. I only tasted it once and it was heavenly. This is a keeper!
Good luck! If you have any questions with my ‘notes’, let me know. If you’ve done any canning, this is an easy recipe. It was the first recipe I tried when I first took up canning.
Another Week? WoW!!! Lots of rain in Benderville the last two days so nothing new in the dormant garden...
I have limited canning experience. I have canned blackberries before. Using just sugar and lemon juice. And a ‘dry’ sterilization method, using the oven. Really liked that.
My blackberry jam tasted wonderful. But was very thick.
I believe I cooked it too long. Kept trying to get it to the right temp.
Loving all the beautiful pictures posted on here!
Thank you everyone.
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