Wednesday, August 5, 2015

Peach Cobbler in a Jar


18 ripe peaches, peeled, pitted and run through the food processor
1/4 cup water
2 1/4 cup sugar
3/4 cup honey
2 vanilla beans, scrape the seeds out and keep the pod


In a heavy pot combine all ingredients including vanilla bean pod, bring to a boil.  Then lower temp to med-low and cook until thick and mounds up on a spoon.

Take vanilla pods out, and ladle into hot sterilized jars, leaving a 1/4 inch head space, wipe jar rims and place lid and ring on each jar, screwing ring on tightly.

Process filled jars in a boiling water canner for 15 minutes.  Remove jars from canner and place upright on towel to cool.  After cooled, check jars to make sure they sealed, refrigerate any unsealed jars.

Jalapeno Pepper Jelly


4 Green Bell Peppers, seeded and minced in the food processor
10 Large Jalapeno Peppers, minced in the food processor (seed if you want milder jelly)
1 C. Cider Vinegar
1 box Sure-Jell
1/2 teaspoon butter
5 cups Sugar
couple of drops of green food coloring, if desired.


1.  Bring boiling water canner, half full with water, to a simmer.  Wash jars andscrew bands in hot soapy water; rinse with warm water.  Pour boiling water over lids in sauce pan off the heat.  Let stand in hot water until ready to use.

2.  Place all minced peppers in heavy bottom pan, add vinegar, Sure-Jell, and butter.  Bring mixture to a rolling boil (a boil that doesn't stop when stirred), on high heat, stirring constantly.  Stir in sugar, and return to full rolling boil and boil for 1 minute, stirring constantly.  Turn off heat.

3.  Ladle immediately into prepared jars, filling to within 1/4 inch of top, wipe jar rims and threads.  Cover with lid and ring, screwing ring on tightly.  Place jars in water canner and process for 20 minutes.  Remove jars and place upright on a towel to cool completely.  After jars have cooled, check seals, any jar that has not sealed will need to be refrigerated.

Hot Pepper Jelly


8 Jalapeno Peppers
12 ounces assorted colorful bell peppers (weigh after trimming)
2 cups cider vinegar
1 box sur-jell
3 cups sugar


1.  Wash the jalapenos and trim the stem end off.  Removed the seeds if you want a milder jelly.  I recommend using whole pepper seeds and all.  Give rough chop, and the pulse them in the food processor until they are finely minced.   Be careful, the fumes are strong, and make sure to wear gloves when working with hot peppers.  Put the peppers in a heavy bottom pan.

2.  Wash and trim the bell peppers, and remove the seeds and inner ribs.  Give them a rough chop and pulse them in the food processor until finely minced.  You will want to do this in batches so you don't get mush.  Add the bell peppers to the heavy bottom pan with the jalapenos.

3.  Add the vinegar and the pectin, Bring the pot up to a rolling boil (a boil that doesn't stop when stirred.), then add the sugar, and bring back up to a rolling boil, stirring constantly boil for 1 minute.

4.  Ladle the hot liquid into hot clean jars, add lids and rings.  Process in hot water bath for 20 minutes, pull jars from water bath to cool on a towel for 24 hours.  Check to make sure jars have sealed.  Any jar that has not sealed will need to be refrigerated immediately.

Serve with plenty of creamy goat cheese, cream cheese and serve on crackers or slices of baguette.  This also makes a great marinade for Pork Loin's, and Chicken.