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La Belle Cuisine
Sarah Beth's Hot Pepper Jelly
This is a typically Southern condiment and is delicious with cold meats,
especially smoked fowl or ham - especially country ham. Served with cream
cheese and
crackers, it is such a traditional staple of southern parties - from
cocktail parties to
bridal showers - that it is difficult to imagine Southern
merrymaking without it.
6 cups sugar
1 1/2 cups apple cider vinegar
1 cup minced green bell pepper
1/4 to 1/2 cup minced hot peppers,
seeds removed
One 6-ounce bottle liquid pectin
(Note that the peppers can either be ground in a food grinder or
minced
in a food processor. Measure the peppers to the above portions after
grinding or
blending, and be sure to include the juice.)
In a saucepan, bring the sugar and vinegar to
boil and cook the mixture
5 minutes. Add both peppers and juices, bring again to boil and
boil an additional minute. Then add the liquid pectin and boil rapidly for 1 more minute.
Remove from heat and skim off foam if necessary. Pour into
sterile jars and seal. Makes
3 1/2 pints. This jelly can be "fancied up",
as my grandmother would have
said, with the addition of minced
scallions and fresh herbs of your choice.
Traditionally it is served
without these enhancements.
And I finally located
Craig Claiborne's
version
of this Southern classic:
Hot Pepper Jelly
Craig Claiborne's Southern Cooking
©1987 by Clamshell Productions Ltd. published by Times Books
“I am persuaded that Southerners (including those of
the Southwest) have a
much greater addiction to hot or spicy foods than
those of any other region.
This is true
of other nations; the hotter the climate, the greater the craving
for foods
that enliven the tongue and stomach – India, Mexico, China, or
wherever.
This is
true even for certain sweet foods such as Hot Pepper Jelly,
which h is made
with
hot red or green chilies cooked with sugar and vinegar.
It is a delectable
‘snack’ food when spooned onto crackers spread with a
relatively soft Brie
cheese.”
Yield: 8 to 10 half-pints
1 cup cored and
ground sweet red or
green peppers, with the seeds
1/2 cup cored and ground long hot or
green peppers (see note)
6 1/2 cups sugar
1 1/2 cups white vinegar
1/4 teaspoon salt, if desired
1 bottle (6 ounces) fruit pectin
Red or green food coloring, optional
1. Combine the sweet peppers, hot peppers, sugar, vinegar, and
salt
in a saucepan. Simmer about 10 minutes, stirring occasionally.
2. Strain or not, as desired, and return mixture to the saucepan. If
strained,
the solids are good as a relish. Pour in the pectin and
bring
to the boil.
Stir in the food coloring. Pour into sterilized
half-pint jars
and seal with
paraffin. Store in a cool place.
Note:
If long hot peppers are not available, drained tinned jalapeño peppers,
available in many supermarkets, may be substituted according to taste.
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