Saturday, April 27, 2013

Carrot-Pepper Jelly

Very similar to any of the pepper jellies, this one uses grated carrot in the recipe in addition to the jalapeno peppers.  Goes hand in hand with my Garlic-Onion Jelly or Apple Pepper Jelly, both of which are served over cream cheese on crackers.  I developed this recipe at the suggestion of my daughter, Anne, after she and I talked about the fresh carrots I had from our Kitchen Garden.  This jelly would also be great as a glaze basted on grilled chicken or pork.

1 - 1 /2 cups grated fresh carrot
1 3/4 cup white wine
1/4 cup white wine vinegar
1/3 cup sliced jalapeno peppers
1 package Sure-Jell (powdered pectin)
3 1/2 cups sugar

Add grated carrots, white wine, white wine vinegar, slice jalapeno peppers and Sure-Jell to a large sauce pan; bring to a rolling boil over med-high to high heat, stirring frequently to prevent scorching.  Add sugar all at once and bring back to a rolling boil (a boil that doesn't stop while stirring), stirring constantly.  Once a rolling boil is reached, continue to cook, stirring constantly, for 1 (one) minute.  Remove from heat and ladle hot jelly into hot canning jars, sealing jars with lids. Place jars in a  hot water bath canner (any stock pot with a rack on the bottom will work). Cover jars completely with water to a depth of 1" above jars.  Bring to a boil over high heat; process (boil) jars 10 minutes.  Remove jars from canner and place on a kitchen towel on your countertop.  Once jars are sealed (button in middle of lid depresses and can't be pushed down - you should hear them make a "ping" sound), carefully/lightly shake jars to evenly distribute the sliced peppers in the jelly.  Allow jars to cool and sit undisturbed 24 hours.

Yield:  5 half-pint jars


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