Christmas Jam

   


3 cups cranberries
1 1/2 cups diced, peeled apples
1 1/2 cups water
1 1/2 cups crushed pineapple, undrained
2 tablespoons lemon juice
3 1/2 cups sugar

Combine cranberries, apples, and water in a large saucepan. Cook until they are clear and tender. Press fruit through sieve to remove cranberry skins (or process in blender). Measure. You should have 3 cups pulp. Add pineapple, lemon juice and sugar. Mix well and boil rapidly until thick and clear (6-8 minutes).

Pour into sterilized half-pint jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath according to altitude. Half-pint or pint jars: (0-1000 ft) 5 minutes; (1,001-6,000 ft) 10 minutes; (above 6,001 ft) 15 minutes.

 
Jalapeno Jelly

Ingredients
  • 1 large green, red, or yellow bell pepper
  • 12 jalapeno peppers
  • 4 jalapeno peppers seeded and finely chopped
  • 1 1/2 cups apple cider vinegar
  • 1 pinch salt
  • 4 1/4 cups granulated sugar
  • 4 ounces liquid pectin

Directions
  1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
  2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
  4. Stir in the remaining jalapeno peppers (for a spicy jelly add some of the discarded pulp back in now also), and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

 

 

 

JALAPENO JELLY  

 

3/4 lb. jalapeno peppers
2 cups cider vinegar (or maybe apple cider???)
6 cups sugar
2 pouches liquid pectin
a few drops green food coloring (optional)

 

Wash, remove stems, cores and seeds from peppers.

In a scrupulously clean blender or food processor, puree the peppers with 1 cup vinegar. Transfer mixture to a large soup pot. Add remaining 1 cup vinegar. Heat to boiling and continue to boil for another 10 minutes, stirring constantly.

Add pectin and continue cooking at a rolling boil for another minutes, stirring constantly. Skim any foam which accumulates at the top. Remove from stove. Add food coloring, if using.

While the jelly is still hot, ladle it into hot jelly jars, leaving a 1/4 inch headspace. Screw on lids and adjust. Process in a boiling water bath canner for 10 minutes. Remove from canner and cool in a draft free place.

Store on shelf. Refrigerate after opening