March Canning Challenge – The March assignment was alliums.
I was a bit perplexed about what to choose for this challenge (and my family is greatly looking forward to when the challenges are fruits, I think) but landed on this yummy Red Pepper and Garlic Jelly from the Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine
1 cup finely chopped, seeded red pepper3 large cloves garlic, cut into thin slivers
¾ cup cider vinegar
3 cups granulated sugar
1 pouch liquid pectin.
Prepare canner, lids and jars
In a large, deep stainless steel saucepan, combine red pepper, garlic, and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for one minute. Remove from heat and quickly skim off foam.
Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down to fingertip tight.
Process in water bath canner for 10 minutes. Makes about three 8-oz jars (mine made exactly three 8-oz jars)
The book gave tips about suspending the red pepper in the jam after it came out of the water bath, but warned against tilting it. I ended up putting them on the side, so they are cascading in their suspension. Since then, I’ve been advised that there is no worry about breaking the seal with turning upside down, so the next time I do this, I’ll just flip them back and forth until they set.I ended up with three jars, one of which didn’t quite set up right. From that one, I’ve already used it as a spread on a Red Pepper fougasse (and learned that it is best to use sparingly, it added a delightful flavor, but was a big, sticky mess). I am looking forward to using it as a spread on crackers and bread, and adding some brie at Pascha.
I’d like to share my bounty, so if you’d like to win a jar of Mimi’s Cascading Red Pepper Jelly, leave me a comment with a suggestion on how this vegetarian can use up this yummy jam* by Wednesday, March 17th, and I will draw one name to get a jar.
*It’s ok if you don’t have a suggestion, please enter anyway!
posted by Mimi @ 3/12/2010 04:42:00 PM
21 Comments
21 Comments:
Just put it on a spoon, it looks so pretty!
I can't actually eat this jam related to my allergy to the red peppers, but, I do have a suggestion for you, that I've seen before with a different somewhat spicy spread/jelly
put a block of cream cheese on a plate, then you spoon the jelly over the cream cheese, and serve it as a dip with crackers. The one I had like this was wonderful...
When I get my new house.... :):) I am going to grow peppers. This recipe sounds gorgeously yummilicious but I don't have a water bath canner. I'm going to see if I can find a chutney recipe similar.
Mielikki, if I can make something like it your serving suggestion will be used!
It does look so pretty and festive. I wouldn't know what to put it on either...but you are amazingly adventurous. I just can fruit.
I'd pour a little over cream cheese and spread it on a ritz cracker...but that's just the southerner in me :)
I was going to say the same exact thing as Laura- that is my parents' favorite little treat.
(My Word Verification was very fitting: "foodisty")
can't think of much else besides cream cheese dip! i love the brie idea. or maybe on toast with some melted provolone or gouda. mmmm!
What an excellent color! Beautiful jam- if you're adventurous it could probably be made into a yummy stir-fry sauce.
I see my cat got her tuppenceworth in ;) I'd love to see her do some canning.
Seriously, now that I'm logged in as me, I think the brie is a mighty fine idea but deep fry it in breadcrumbs first so that it's all gooey inside :) Yum.
Veganly with a homemade nut roast and roast potatoes? Or a strudel/spanikopita type thing with a mild filling like leeks? Homemade nutburgers with green salad in brown rolls? Or tofu 'fishcakes'?
Dipping sauce for vegetable tempura?
It's a pity I'm too far away to send it to!
Yum! That looks delicious. I bet it would be good as the base for a stir-fry sauce.
I'm really enjoying your canning posts. I've never canned before and it's a goal of mine to try it this year.
Mimi, may I ask a silly question?
What's the difference between what you're doing and making jam and pouring it into sterilised jars?
I found a recipe for balsamic red pepper jelly and it finished up with "Fill and heat process jars as directed in canning process." and normally I'd have just assumed it went into sterilised jars and now I'm confused (I'm easily confused).
First - please take no offense, but I really don't want the jar. I just don't think I would enjoy it.
Anyway - I've been experimenting with using jam as a replacement for sugar in quick breads, muffins, etc. So I'm thinking with this jam - if maybe you used it as a sugar substiture in some type of savory muffin or corn muffin, or a chive scone/biscuit.
this sounds so delicious... I'm wondering if it would work well as a topping for something like oven baked tofu, or the obvious addition to a stir-fry. If I won I might even use it as an unusual condiment on morning oatmeal, as sometimes a savory spicy breakfast is just what is needed.
This sounds like an interesting recipe.
Could you use it in bruschetta? I'm thinking hot and bubbly and toasted with cheese.
Hummus and red pepper jelly pitas with alfalfa sprouts for lent. And an avocado slice, of course.
I'd like to enter your drawing. alanasheldahl at g mail dot com.
Now you have me curious to try canning.
This stuff always sits in my forever-someday-we'll-get-to-it lifestyle changes my wife and I want to make.
Perhaps I'll give it a try yet. (Hope springs eternal and all that.)
On a sandwich with wheat bread and thinly sliced sharp white English cheddar. I had a similar sandwich at a tea shop a while ago. Or, with cream cheese in celery?
Seems like these flavors might be good with tomato too, in the sandwich.
Or...on a pizza crust base with onions, mushrooms, and artichoke hearts? With or without cheese. (Kind of like the Amy's vegetable pizza, only without having to carmelize the onions first!)
And if worse comes to worse...on vanilla ice cream. No, really.
On gingersnaps!
Keep us updated with how you use it!
thegeekywife at gmail dot com
Margaret - in the US, it is recommended that high acid food (low acid foods are done in a pressure canner) be placed in water and boiled (a hard, rolling boil) for a certain amount of time (specified in the recipe) and then cooled. When you take it out of the water, usually you hear a "pop" as it seals, it's quite a gratifying sound.
I believe in the UK, that water bath canning is not the standard. If the acid level is high enough in your recipe, I'd just water bath can it. But, if it has oil in it, or is low acid, you'd want to pressure can it for safety.
Tigress, the leader of the jam challenge has an article about this here:
http://tigressinapickle.blogspot.com/2010/01/carrots-in-jar-with-acid.html
awesome! over cream cheese, then dipped with crackers.
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