Monday, August 8, 2011

Balsamic Red Pepper Jelly


That time of year is upon us.  It's time to start preserving the taste of the wonderful glorious summer season for the "unmentionable" time that lies ahead!  These Six easy little steps gave me the most delicious home-made Balsamic Red Pepper Jelly I have E-V-E-R tasted! I have been longing to make this jelly for weeks, but because of one reason or another I haven't been able to to make it until this afternoon!

I found the recipe in the Ball Complete Book of Home Preserving.  If you don't have this book, it's worth buying.  In fact, it's being sold at Sam's Club and BJ's, I don't remember the cost, but it's worth the small investment.



Since I love red pepper jelly, and I love balsamic vinegar I thought this would be a winning combination ~ it is! You won't be disappointed - at all! 

This mouth watering jelly would be great served over cream cheese as an hors d'oeuvre served with crackers, or as a glaze on chicken, pork or fish!

 Balsamic Red Pepper Jelly

5 medium red bell peppers, stemmed and seeded
3 medium jalapeño peppers, stemmed, seeded and deveined
2 cloves of garlic
½ cup red wine vinegar (125 ml)
3 tbsp. balsamic vinegar (45 ml)
2 tbsp. lemon juice (30 ml)
1 package regular powdered fruit pectin (1.75 oz /49=57 g)
3 ¼ cups granulated sugar ( 800 ml)

1.  Finely dice enough red pepper to measure ½ cup and set aside.  In a blender or food processor fitted with a metal blade, puree remaining red peppers, jalapeno peppers and garlic until smooth.

2.  Transfer puree to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl.  Let drip, undisturbed, for 30 minutes.  Measure 1 ½ cups pepper juice.  If you do not have the required amount, add ½ cup biling water to the remaining pulp in the jelly bag to extract additional juice.

3.  Meanwhile, prepare canner, jars and lids.  This recipe made 3 - 12 oz. jars.

4.  Transfer red pepper juice to a large, deep stainless steel saucepan.  Add reserved diced red pepper, red wine vinegar, balsamic vinegar and lemon juice.  Whisk in pectin until dissolved.  Bring to a boil over high heat, stirring frequently.  Add sugar all at once stirring constantly, for 1 minute.  Remove from heat and quickly skim off foam.

5.  Quickly pour hot jelly into hot jars, leaving ¼ inch (0.5 cm) headspace.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

6.  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store. 

Enjoy!

P.S.  Thank your for all your lovely comments over the past year.  I truly treasure each of you and I hope to spend more time with each of you over the next year.

25 comments:

  1. There are lots of my favourite ingredients in this jelly recipe and this combination is totally new to me. Keen to give this a try.

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  2. Oh that does sound good. On top of a piece of Brie and a cracker. (maybe with a glass of wine too) :)

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  3. Ok ,I'm sold. This is definitely my next canning project. I noticed my bedroom is all ready for me. I can't wait!!! Tell Duke I'll make room for him.

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  4. Oh it sounds wonderful. I have never canned before so a little gun shy.
    cathy

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  5. This look so yummy. Oh if only my attempt at a veggie garden hadn't been a complete flop!

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  6. This sounds delicious! I may try your recipe.

    Thanks for visiting my blog.

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  7. I love this recipe! I have made jalapeno jelly before, but the addition of the balsamic vinegar in this recipe, makes that jelly seem plain. I can't wait to try it!

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  8. ALL my favourite ingredients and that looks like a fabulous preserve.....love to see all the jars in a row too!
    Karen

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  9. what a great combination!!!! i love preserving...siiigh

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  10. I grew up on Crock Pot mush, jello and hot pepper jelly over cream cheese. If given the chance, I could have lived on the pepper jelly and cream cheese. I love it. The addition of balsamic sounds like a great update to an old favorite!

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  11. I'm salivating just reading this. Pepper jelly and cream cheese is seriously addictive. I've never made jelly or jam, but this one looks amazing. When I buy red pepper jelly it's often not hot enough for me, so I like that I could control that myself.
    Looks beautiful in the jars!

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  12. Oooh, this sounds wonderful. I'm seriously addicted to a jelly I buy here called "Jalopy Jelly", and it's made with a combo of jalapenos and mangos. Sweet and spicy, and awesome on top of creamed cheese. Your recipe sounds like it'd be just as good.

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  13. I would LOVE this! I used to make pepper jelly...and eat it on a tuna sandwich! sounds good right now! ♥

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  14. Sounds perfect to serve on cream cheese with crackers for hors d'oeuvres when company comes...or for a snack....or maybe on chicken.

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  15. I have never heard of that type jelly. I love all homemade jams and jellies. I sure sure I would enjoy this as well. Looks very tasty.

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  16. YUMMY! We would love this. Never heard of this kind of jelly, but we love balsamic. Thanks for sharing.

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  17. This sounds so good. We make pepper
    jelly, but mine was green. I`d like to try this, for sure,

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  18. Looks wonderful! I would like it over cream cheese please:)

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  19. god this looks so good... I love the dark red jars, so mysterious!

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  20. Red pepper jelly, huh? Sounds like a project! AND ... how have I been so 'out-to-lunch'? I missed your 1-Year Anniversary! Happy happy joy joy to you! What a great spot to visit and what great ideas you give us! Keep it up!

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  21. oh does this ever look good.... just wonderful...

    hey...can teddy and i make a reservation for that cottage guest room ????
    looks so cozy !!!!

    happy to stop by today, my friend

    hugs to duke

    kary and teddy
    xx

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  22. Will be trying this one out for sure; looks fantastic and not to hard to make; thanks.
    Rita

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  23. Sounds like a fantastic combination - yummmm!

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  24. Well, I want to make this recipe,too!

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I'm thrilled you've stopped by and I always enjoy your comments! Thank you!