at how much I enjoyed today’s recipe...
This recipe is not mine, but comes from a follower of this blog: Judy McIntosh, aka "Nurse Judy Mac," which is what her patients call her. (She went back to Purdue at age 32 for her nursing degree and returned for her Master's at age 52.)
Last fall, Judy shared her recipe for pico de gallo, which beat the de gallo out of my own (and every other salsa I’d ever tasted). It was so good I wanted to eat it with a spoon, but I use tortilla chips for one of the best Rx to a snack attack there is.
To download Nurse Judy’s BEST EVER HOMEMADE SALSA RECIPE in a PDF document that you can print, save, or share, click here.
To read the full blog post from last year, click here.
As for Judy’s Pepper Jelly recipe, scroll on down and you, too, will soon be eating with joy!
Sweet Pepper Jelly
Pepper Jelly is a mixture of sweetness and heat. Judy's version is mostly sweet. Like her salsa, she prefers to use sweet peppers rather than hot, and that's fine with me. It's amazing spooned over cream cheese and served with crackers and apple slices.
Cleo Coyle, whose partner in
crime writing is her husband,
is the author of The
Judy's Pepper Jelly is also fantastic as a dipping sauce for egg rolls and can be used as a substitute for sweet-and-sour sauce in Sweet and Sour Chicken. Thanks again to Judy for sharing her recipe with all of us...
To download this recipe in a free PDF document that you can print, save, or share click here.
(*See "Heat Note" below)
About 8 medium peppers - 2 each green, red, yellow, and orange
1 large sweet onion (optional)
1 cup apple cider vinegar
5 cups granulated white sugar
1 package of Sure-Jell pectin
*Heat Note: If you prefer "hot" pepper jelly to "sweet" pepper jelly, simply add 4 jalapeno peppers to the mix of bell peppers.
Note: This recipe makes about 1-1/2 quarts. For best results, do not try to double this recipe. Make 2 batches instead.
Step 2 - Pulse the peppers (and onion, if using) in a food processor until finely chopped. WARNING: Do not process too long or you’ll end up with pepper soup!
Now measure out 4 cups from the recipe. (Be sure to measure the correct amount or the jelly will not set properly.)
Step 3 - Mix the peppers and the 1 cup of apple cider vinegar together in a large pot (6-8 quart size). Add 1 package of Sure-Jell pectin and mix thoroughly. Heat the mixture on high heat until it comes to a full rolling boil (that’s a boil that does not stop boiling when stirred).
Now add the sugar and return the mixture to a full rolling boil and boil for 1 minute (that’s all, just 1 minute). Take the pot off the heat and skim off any foam floating on top and bottle the jelly.
TIP: Place this foam into a bowl and chill it in the fridge for about 30 minutes. This will give you an early test of what your jam will taste like.
As the pepper jelly chills, the jars will seal and stay "canned" until the seal is broken and the lid is removed. To check the seal, simply touch the center of the Mason jar lid. It should be flat and quiet and not "loudly" bounce in any way, which means the center button has not "popped" and the can is sealed.
Pepper jelly can take up to 2 weeks to fully gel so don’t panic if it looks runny at first. It won’t hard set like fruit jam, it will remain pourable.
The best way to enjoy this jelly is to spoon it over a block of cream cheese and eat with crackers. Club crackers or Ritz are delicious, and Judy says she's also partial to Blue Diamond Pecan crackers.
|Judy McIntosh with her husband, John|
About Judy in her own words...
"Born in Arkansas with a Mamaw that could cook an old shoe and make it taste wonderful! Learned to cook early out of necessity because the cooking gene skipped my mom. She could paint, sing, sew, quilt, and swing a hammer with the best but she just could NOT cook! I went to Purdue University to become a veterinarian and met a dark haired young man under a piece of mistletoe at a Christmas party. Our first kiss was 30 minutes long! So, of course, we eloped, two and one half months later, over Spring Break, 38-1/2 years ago. (That first kiss is why we always have mistletoe up at Christmas!)
Yes, this is me, Cleo (aka Alice).
Friend me on facebook here.
Follow me on twitter here.
Visit my online coffeehouse here.
|To view the|
book trailer, click here.