Recipes: some Edible Schoolyard New Orleans favorites
Easy Pepper JellyEasy & sweet, with a little zing!
Category: Starters & Sides
2 1/2 cups chopped* green bell, jalapeno, and/or peppers of all kinds**
1/2 cup + 2 Tbsp cider or white vinegar
1 1/2 Tbsp Pectin
1 cups sugar
1/2 cup honey
3 jelly jars with lids and bands
*An easy way to chop peppers is to put them in a blender (without the stems) with some of the vinegar. Include seeds for more spice!
**Note: when cutting or seeding hot peppers, wear rubber gloves to prevent hands (and whatever they touch) from being burned.
1. Prepare boiling water. Wash jars, lids, and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
2. Combine peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
3. Add sugar and honey. Return mixture to a full rolling boil. Boil hard for 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot jelly into hot jars, leaving 1/4 headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.
5. Process filled jars in a boiling water canner for 10 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.
OR if you don't want to seal and process the jars, you don't have to. Just keep it in the fridge.