Here is what I have been doing with some of my time this summer! I have been teaching my youngest daughter how to make jams using the old fashions canning method. It's amazing how it is a lost art in cooking these days!
I grew up with both of my grandmothers cooking in the kitchen from scratch. And I have always learned to love the enjoys of cooking for fun and family. It's been such a pleasure to show my girls how to cook too.
When I married my DH his mother is a great baker and loved canning. So now I am passing those skills and techniques on to girls hoping they will share with their children.
I hope you enjoy and try the recipe too! Very simple to make
JALAPENO JELLY
Ingredients
* 10 jalapeno peppers, chopped (I do this in food processor)
* 1 bell pepper, chopped (I do this in food processor)
* 2 additional jalapeno peppers, diced and seeded
* 4 -1/4 cups granulated sugar
* 1-1/2 cups apple cider vinegar
* 4 ounces liquid pectin
* pinch salt
Cooking Directions
1. To a sauce pan, add chopped jalapeno peppers an cider vinegar.
2. Bring it to a boil then reduce heat to low. Simmer 15 to 20 minutes.
3. Strain the mixture through at least 2 layers of cheesecloth and remove the pulp.
4. Add strained liquid back into saucepan. Stir in salt and sugar. Mix to dissolve.
5. Increase heat and boil about 1 minute. Stir in pectin.
6. Add diced jalapeno peppers and mix.
7. Add mixture to sterile jars leaving 1/4 inch headspace.
8. Seal jars in a hot water bath and refrigerate.
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