And here's what they're getting (along with meatballs described below,
cream cheese and crackers, dipping sauce for some McNuggets I'll fetch
on the way (go ahead, shoot me. I do not care right now), the relish
below ‹ I think that's it). My thanks to all who helped:

Pepper Jelly

Recipes for making Pepper Jelly - First things first

Put water in a canner or stockpot, about 2/3 full, and put it on to
heat. Add a small glug of white vinegar (to keep lime deposits off the
jars).

Prepare 7 half pint canning jars by washing them in hot soapy water.
Set the lids and rings aside. Place the jars in the stockpot or
canner, continuing to heat water to a simmer.


Pepper Jelly (I made this one this morning, figuring I should have a
recipe that works)

1 red bell pepper
1/2 of a yellow sweet bell pepper
3 jalapeño peppers, trimmed of seeds and placenta (consider doubling
this amount)
1 habanero pepper, trimmed of seeds and placenta
1 1/2 c. vinegar
6 1/2 c. sugar
2 foil packets liquid pectin (from one box of Ball Liquid Fruit Jell or
Certo Liquid Pectin)
1-2 drops red or green food color if desired

Cut peppers into maybe 1² chunks and put in blender container with 1 cup
of the vinegar. Cover and turn on blender (low speed is fine) for a few
seconds until peppers are finely chopped.

Pour pepper and vinegar mixture into a large heavy-bottom kettle or
saucepot (6-quart or better). (I often use my 6-quart pressure pan.)
Add sugar to kettle, stirring, and bring to a full rolling boil. Stir
in contents of two foil packets of pectin, return to boil and boil for
one minute, stirring constantly. Remove from heat.

Remove jars from water, drain and set on a towel or breadboard. Now put
the lids into the hot water.

Fill jars with jelly to within 1/4² of top. Wipe the top of the jar
with a damp cloth or a paper towel. Place a hot lid on top of the jar
and screw the ring on, only fingertip tight. Do not use the Air Force
method for tightening a screw. Use your thumb and middle finger and
apply only as much torque as you can generate with those two fingers.

Carefully place the filled jars into the canner, keeping them straight
up. Increase heat and bring water to a gentle boil. You are now doing
a boiling water bath process. Begin timing when the water boils. And
the end of 10 minutes, remove the kettle from heat and let the jars sit
in the hot water for 10 minutes, then carefully remove them to a towel
on the counter or breadboard.

Soon you will hear the ping of the lid achieving a vacuum seal (unless
they sealed in the water-entirely possible). Test the lids for the seal
by tapping the center with a fingernail or by pushing down on the
center. If the center pushes down - and comes back up - refrigerate
this jar and use it within a couple months. Let the jars cool
undisturbed overnight. Remove the rings and rinse them in clear water,
wipe the sealed jars with a damp cloth, then dry the rings and the jar.
Label and store for future enjoyment.

Pepper Jelly with Tabasco Sauce
(Blake Murphy posted this last summer)

4 cups apple cider (or juice)
1 cup cranberry cocktail (for color)
1/4 cup bottled lime juice
7 cups sugar
1 package (1-3/4 oz.) powdered fruit pectin (Ball Fruit Jell or Sure
Jell)
2 tablespoons Tabasco sauce

Yield: about 9 half pint jars

Put water in a canner or stockpot, about 2/3 full, and put it on to
heat. Add a small glug of white vinegar (keeps the lime deposits off
the jars).

Prepare 9 half pint canning jars by washing them in hot soapy water.
Set the lids and rings aside. Place the jars in the stockpot or canner,
continuing to heat water to a simmer.

Use a six-quart or larger pot. Bring the apple cider, cranberry, lime
juice and pectin to a hard boil (can't be stirred down) and add the
sugar, stirring. Watch closely and stir often as it comes to a second
hard boil. Add the Tabasco as the second boil comes on; boil for one
minute and remove from stove.

Remove jars from water, drain and set on a towel or breadboard. Now put
the lids into the hot water.

Fill jars with jelly to within 1/4² of top. Wipe the top of the jar
with a damp cloth or a paper towel. Place a hot lid on top of the jar
and screw the ring on, only fingertip tight. Do not use the Air Force
method for tightening a screw. Use your thumb and middle finger and
apply only as much torque as you can generate with those two fingers.

Carefully place the filled jars into the canner, keeping them straight
up. Increase heat and bring water to a gentle boil. You are now doing
a boiling water bath process. Begin timing when the water boils. And
the end of 10 minutes, remove the kettle from heat and let the jars sit
in the hot water for 10 minutes, then carefully remove them to a towel
on the counter or breadboard.

Soon you will hear the ping of the lid achieving a vacuum seal (unless
they sealed in the water-entirely possible). Test the lids for the seal
by tapping the center with a fingernail or by pushing down on the
center. If the center pushes down - and comes back up - refrigerate
this jar and use it within a couple months. Let the jars cool
undisturbed overnight. Remove the rings and rinse them in clear water,
wipe the sealed jars with a damp cloth, then dry the rings and the jar.
Label and store for future enjoyment.


Using the Pepper Jelly

Cream Cheese and Pepper Jelly Spread

Unwrap an 8-ounce package of cream cheese and set it on a serving plate.
Pour a jar of pepper jelly on top and serve with crackers.

Cranberry Orange Relish
(part of Koko's post a week or so back)

1/2 cup water
2 cups fresh cranberries
1/2 cup sugar
1/4 cup freshly squeezed orange juice _
1/2 cup pepper jelly
1 tablespoon fresh herbs, such as rosemary and thyme

In a medium saucepan, bring 1/2 cup water to a simmer. Add the
cranberries, sugar, and orange juice. Stir until sugar is dissolved and
the cranberries begin to pop, about 5 minutes. Remove from heat. Add
pepper jelly and fresh herbs. Stir to combine.

Cocktail Meatballs (Eat your heart out, Nancy)

2 cups cranberry sauce
1 cup pepper jelly (maybe equal parts of sauce and jelly)

Combine and pour over cocktail meatballs. Heat and serve.

Other Uses for Pepper Jelly

For a variation on the pepper jelly and cream cheese spread,
mix together equal amounts of pepper jelly or pepper relish and drained
crushed pineapple. Pour over block of cream cheese, serve with crackers.


Buy Tortilla "Scoops" and arrange on a cookie sheet.

4 oz (1 cup) of shredded Mexican cheese blend
4 Teaspoons of pepper jelly or pepper relish
1/2 of a small roasted red pepper, chopped finely.

Melt pepper jelly in a microwave safe bowl. Add cheese and red pepper,
mix well. Place one teaspoon of filling into each scoop. Bake at 350
degrees for 8-10 minutes.

May be served with a small shrimp on top, or add some crabmeat to mix,
or jalapenos. Instead of "Scoops", you could use puff pastry squares.



It can be used to glaze ham, pork roast or ribs.

Can be spread on baked Brie although I find this disrespectful to the
brie.

Filling for a jam omelet.

Dip for spring rolls or empanadas (1 part Dijon mustard, 2 parts pepper
jelly; or equal parts orange marmalade and pepper jelly)

A condiment with pork or poultry

With cornbread

On a roast pork sandwich

Spread on tiny biscuits and top with smoked turkey or ham and/or cheese

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Make sure you warn them to be careful when they seed that habanero
pepper. You can hurt yourself with those things; even touching your
eyes (etc.) hours later after you thought you washed you hands good
enough can set you on fire.

Don't ask about the "etc." ;-)

Bob

zxcvbob wrote:

> Make sure you warn them to be careful when they seed that habanero
> pepper. You can hurt yourself with those things; even touching your
> eyes (etc.) hours later after you thought you washed you hands good
> enough can set you on fire.
>
> Don't ask about the "etc." ;-)

The etc. can be interesting. Just like with poison ivy.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
Melba's Jammin' > wrote:

> And here's what they're getting (along with meatballs described below,
> cream cheese and crackers, dipping sauce for some McNuggets I'll fetch
> on the way (go ahead, shoot me. I do not care right now), the relish
> below ‹ I think that's it). My thanks to all who helped:
(snipped

Class was a rousing success. I dazzled 'em with my pearls and
medallions, and my pickle hat. They were good students and learned the
Queen Mum's wave after only two demonstrations.

We made both jelly recipes but didn't use the hab in the first one and
used 6 jalapeños, instead.

Nine of the 14 who signed up showed up. Some thought it due to the
first seriously cold weather we've had this season. Beats me. I'm
glad, though, because it would have been difficult to have any more
people involved.

They liked the meat-a-balls and the dipping sauce made with the Dijon
mustard; the plain relish was popular, too.

It was fun.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Tue, 27 Nov 2007 16:28:08 -0600, Melba's Jammin'
> wrote:

> Other Uses for Pepper Jelly
>
>For a variation on the pepper jelly and cream cheese spread,
>mix together equal amounts of pepper jelly or pepper relish and drained
>crushed pineapple. Pour over block of cream cheese, serve with crackers.

I wonder what pepper jelly would taste like on a double or triple
cream brie? For the holidays, maybe add some chopped nuts (roasted
pecans or walnuts) to the jelly mixture.

--
See return address to reply by email
remove the smiley face first

> wrote:

>I wonder what pepper jelly would taste like on a double or triple
>cream brie?

That sounds effing wonderful.

S.

On Tue, 27 Nov 2007 22:05:20 -0600, Melba's Jammin'
> wrote:

snippage

>Class was a rousing success. I dazzled 'em with my pearls and
>medallions, and my pickle hat. They were good students and learned the
>Queen Mum's wave after only two demonstrations.
>
more snippage.
>
>It was fun.

I'm so happy all went well. How could it not with you in charge.

koko
---
http://www.kokoscorner.typepad.com
updated 11/24

"There is no love more sincere than the love of food"
George Bernard Shaw

Thanks for the recipes.

Is the 10 minutes with the jars boiling in the water, part of the
cooking or just something to do with guaranteeing the storage time ?

Steve

In article >, koko wrote:

> On Tue, 27 Nov 2007 22:05:20 -0600, Melba's Jammin'
> > wrote:

> >It was fun.
>
> I'm so happy all went well. How could it not with you in charge.
>
> koko

<grin> Well, it could have been not so good. We made the first recipe
first and I was on the way to using powdered pectin with it instead of
liquid. Fortunately, I was questioned and got back on track.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

sf wrote:
>
> On Tue, 27 Nov 2007 16:28:08 -0600, Melba's Jammin'
> > wrote:
>
> > Other Uses for Pepper Jelly
> >
> >For a variation on the pepper jelly and cream cheese spread,
> >mix together equal amounts of pepper jelly or pepper relish and drained
> >crushed pineapple. Pour over block of cream cheese, serve with crackers.
>
> I wonder what pepper jelly would taste like on a double or triple
> cream brie? For the holidays, maybe add some chopped nuts (roasted
> pecans or walnuts) to the jelly mixture.
>

<expressing personal opinion> Do not put jelly, jam or anything else on
a decent Brie (the French sort that is). It's just wrong LOL! Might
improve some of the brie wannabes though They're usually pretty
tasteless and never ripen properly.

Arri London wrote:

>
> <expressing personal opinion> Do not put jelly, jam or anything else on
> a decent Brie (the French sort that is). It's just wrong LOL! Might
> improve some of the brie wannabes though They're usually pretty
> tasteless and never ripen properly.


My wife's friend, Elaine serves Brie on crackers with hot red pepper
jelly. My wife always used to complain that I used cream cheese when we
had Brie on hand..... that's what Elaine does. I don't care what Elaine
does. I agree that it is just plain wrong to slather red pepper on Brie
when it is so good on it's own.... unlike cream cheese which IMO needs
something.

On Wed, 28 Nov 2007 14:18:06 -0500, Dave Smith
> wrote:

>Arri London wrote:
>
>>
>> <expressing personal opinion> Do not put jelly, jam or anything else on
>> a decent Brie (the French sort that is). It's just wrong LOL! Might
>> improve some of the brie wannabes though They're usually pretty
>> tasteless and never ripen properly.
>
>
>My wife's friend, Elaine serves Brie on crackers with hot red pepper
>jelly. My wife always used to complain that I used cream cheese when we
>had Brie on hand..... that's what Elaine does. I don't care what Elaine
>does. I agree that it is just plain wrong to slather red pepper on Brie
>when it is so good on it's own.... unlike cream cheese which IMO needs
>something.

I could eat a half pack of cream cheese all by itself. But tinned
oysters or sardines will make it a meal. LOL A decent brie doesn't
need anything. Not even a cracker.

Lou

Melba's Jammin' wrote:

>
> Class was a rousing success. I dazzled 'em with my pearls and
> medallions, and my pickle hat. They were good students and learned the
> Queen Mum's wave after only two demonstrations.
>
> We made both jelly recipes but didn't use the hab in the first one and
> used 6 jalapeños, instead.
>
> Nine of the 14 who signed up showed up. Some thought it due to the
> first seriously cold weather we've had this season. Beats me. I'm
> glad, though, because it would have been difficult to have any more
> people involved.
>
> They liked the meat-a-balls and the dipping sauce made with the Dijon
> mustard; the plain relish was popular, too.
>
> It was fun.


Of course it was (fun and successful!) Doing anything with you involved
is more fun than going to DisneyLand.

;-)
gloria p

On Tue, 27 Nov 2007 20:49:56 -0800, sf wrote:

>I wonder what pepper jelly would taste like on a double or triple
>cream brie?

I remember seeing a recipe for baked brie in little phyllo cups. The
brie was topped with jelly. I can't remember if it was fruit or
pepper jelly. Pepper jelly does sound good for a dish like this. Red
and green pepper jelly would make a cheerful and colorful platter of
little brie cups for the holidays.

Tara

On Wed, 28 Nov 2007 23:29:59 GMT, Puester >
wrote:

>Melba's Jammin' wrote:
>
>>
>> Class was a rousing success. I dazzled 'em with my pearls and
>> medallions, and my pickle hat. They were good students and learned the
>> Queen Mum's wave after only two demonstrations.
>>
>> We made both jelly recipes but didn't use the hab in the first one and
>> used 6 jalapeños, instead.
>>
>> Nine of the 14 who signed up showed up. Some thought it due to the
>> first seriously cold weather we've had this season. Beats me. I'm
>> glad, though, because it would have been difficult to have any more
>> people involved.
>>
>> They liked the meat-a-balls and the dipping sauce made with the Dijon
>> mustard; the plain relish was popular, too.
>>
>> It was fun.
>
>
>Of course it was (fun and successful!) Doing anything with you involved
>is more fun than going to DisneyLand.
>
>;-)
>gloria p

I agree gloria. Barb is like an "e" ticket ride.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

On Wed, 28 Nov 2007 19:24:24 GMT, Lou Decruss > wrote:
>
>I could eat a half pack of cream cheese all by itself. But tinned
>oysters or sardines will make it a meal. LOL A decent brie doesn't
>need anything. Not even a cracker.

Sure, good brie doesn't *need* anything.... but would putting pepper
jelly on brie be like putting fine jewelry on a beautiful woman? Not
necessary, but complimentary? I know decent brie is hard to find in
many places, but that isn't an issue for me.

--
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On Wed, 28 Nov 2007 19:46:09 -0500, Tara >
wrote:

>On Tue, 27 Nov 2007 20:49:56 -0800, sf wrote:
>
>>I wonder what pepper jelly would taste like on a double or triple
>>cream brie?
>
>I remember seeing a recipe for baked brie in little phyllo cups. The
>brie was topped with jelly. I can't remember if it was fruit or
>pepper jelly. Pepper jelly does sound good for a dish like this. Red
>and green pepper jelly would make a cheerful and colorful platter of
>little brie cups for the holidays.
>
That sounds good!

--
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On Wed, 28 Nov 2007 13:00:56 +0100, Steve Y >
wrote:

>Thanks for the recipes.
>
>Is the 10 minutes with the jars boiling in the water, part of the
>cooking or just something to do with guaranteeing the storage time ?
>
I think it's part of the drill to seal the lids.

--
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remove the smiley face first

In article
>,
Puester > wrote:

> Melba's Jammin' wrote:
>
> >
> > Class was a rousing success. I dazzled 'em with my pearls and
> > medallions, and my pickle hat. They were good students and learned the
> > Queen Mum's wave after only two demonstrations.
> >
> > We made both jelly recipes but didn't use the hab in the first one and
> > used 6 jalapeños, instead.
> >
> > Nine of the 14 who signed up showed up. Some thought it due to the
> > first seriously cold weather we've had this season. Beats me. I'm
> > glad, though, because it would have been difficult to have any more
> > people involved.
> >
> > They liked the meat-a-balls and the dipping sauce made with the Dijon
> > mustard; the plain relish was popular, too.
> >
> > It was fun.
>
>
> Of course it was (fun and successful!) Doing anything with you involved
> is more fun than going to DisneyLand.
>
> ;-)
> gloria p

LOL! The local Penzeys manager and I have similar ethnic backgrounds.
She's from Out East somewhere, I think, and calls pirohy pirohy and
holubky holubky. Not pierogi or vareniki or golabki or holuptsi. I'd
told her long ago about Kramarczuk's. Over Thanksgiving her brother
came to visit and for something to do they decided to visit
Kramarczuk's. She was almost in tears talking about it. "Holubky like
Mom's -- except for the sauce." She wondered about the pirohy and I
suggested that they leave something to be desired * I'm not so sure that
they're homemade. Anyway, she bought some jam and I'm going to bring
it to the store today ‹ along with a couple packages of some homemade
pirohy. :-) She will cry for happy. :-) I'm trying to decide if
Iike her enough to give her one of my cottage cheese-filled-pirohy
packages.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

sf wrote:
>
> On Wed, 28 Nov 2007 19:24:24 GMT, Lou Decruss > wrote:
> >
> >I could eat a half pack of cream cheese all by itself. But tinned
> >oysters or sardines will make it a meal. LOL A decent brie doesn't
> >need anything. Not even a cracker.
>
> Sure, good brie doesn't *need* anything.... but would putting pepper
> jelly on brie be like putting fine jewelry on a beautiful woman? Not
> necessary, but complimentary? I know decent brie is hard to find in
> many places, but that isn't an issue for me.
>


LOL putting pepper on real Brie is more like putting filthy, torn
clothing on a beautiful woman(IMHO). Not in the least complimentary or
even complementary. Of course it can be done but seems pointless.

sf wrote:
>
> On Wed, 28 Nov 2007 13:00:56 +0100, Steve Y >
> wrote:
>
> >Thanks for the recipes.
> >
> >Is the 10 minutes with the jars boiling in the water, part of the
> >cooking or just something to do with guaranteeing the storage time ?
> >
> I think it's part of the drill to seal the lids.
>
>

No...processing in a boiling water bath (open or pressurised) is to
prevent contamination. Since we rarely keep jams/jellies long enough to
matter, we don't do it. The filled jars seal perfectly as the contents
cool, provided the lids/rings are intact and the neck and threads are
absolutely clean. We don't do veg or meat preserves, which are supposed
to be processed in that way.

On Thu, 29 Nov 2007 17:31:24 -0700, Arri London >
wrote:

>
>
>sf wrote:
>>
>> On Wed, 28 Nov 2007 19:24:24 GMT, Lou Decruss > wrote:
>> >
>> >I could eat a half pack of cream cheese all by itself. But tinned
>> >oysters or sardines will make it a meal. LOL A decent brie doesn't
>> >need anything. Not even a cracker.
>>
>> Sure, good brie doesn't *need* anything.... but would putting pepper
>> jelly on brie be like putting fine jewelry on a beautiful woman? Not
>> necessary, but complimentary? I know decent brie is hard to find in
>> many places, but that isn't an issue for me.
>>
>
>
>LOL putting pepper on real Brie is more like putting filthy, torn
>clothing on a beautiful woman(IMHO). Not in the least complimentary or
>even complementary. Of course it can be done but seems pointless.

Am I correct when I think you've actually tried this combination, or
is this theory? I'm thinking of homemade pepper jelly which is light
years away from anything you would buy commercially.



--
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remove the smiley face first

In article >,
Steve Y > wrote:

> Thanks for the recipes.
>
> Is the 10 minutes with the jars boiling in the water, part of the
> cooking or just something to do with guaranteeing the storage time ?
>
> Steve

That is the boiling waterbath processing to make them suitable for long
term (1-2 years) room temperature shelf storage.
http://www.uga.edu/nchfp for more info about canning.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

sf wrote:
>
> On Thu, 29 Nov 2007 17:31:24 -0700, Arri London >
> wrote:
>
> >
> >
> >sf wrote:
> >>
> >> On Wed, 28 Nov 2007 19:24:24 GMT, Lou Decruss > wrote:
> >> >
> >> >I could eat a half pack of cream cheese all by itself. But tinned
> >> >oysters or sardines will make it a meal. LOL A decent brie doesn't
> >> >need anything. Not even a cracker.
> >>
> >> Sure, good brie doesn't *need* anything.... but would putting pepper
> >> jelly on brie be like putting fine jewelry on a beautiful woman? Not
> >> necessary, but complimentary? I know decent brie is hard to find in
> >> many places, but that isn't an issue for me.
> >>
> >
> >
> >LOL putting pepper on real Brie is more like putting filthy, torn
> >clothing on a beautiful woman(IMHO). Not in the least complimentary or
> >even complementary. Of course it can be done but seems pointless.
>
> Am I correct when I think you've actually tried this combination, or
> is this theory? I'm thinking of homemade pepper jelly which is light
> years away from anything you would buy commercially.
>

Sadly yes this has been served to me and not only with pepper jelly,
which has always been home made. Didn't know it could even be bought
commercially.
Have also had this 'inflicted' on me with redcurrant jelly, raspberry
jelly and even rowan berry jelly. It's common enough in the UK and has
been for years. Still wrong to my taste buds. As with all things food,
YMMV. You like it you eat it with pleasure LOL!

When I was a weekend caterer for a church retreat house in the UK, one
rather wealthy group of people brought a large Brie (the real thing of
course) and asked if they could bake it. Yes, fine and got the oven
going. When it came out of the oven, one of the group spread it with
some jelly or another. When the leftovers came back to the kitchen, of
course I had to sample some. (One of the perks of the job LOL). Bleah!
Scraped off all the jelly, wiped the surface clean and ate the rest of
the slice. The manager of the retreat house came into the kitchen, took
one look at the jelly on the Brie, shook his head, cut a slice, and also
wiped it clean before eating it.