Saturday, December 19, 2015

Cowboy Candy Pepper Jelly

Cowboy Candy Pepper Jelly

I was experimenting in my kitchen the other day with some Pepper Jelly, then I saw an open jar of Cowboy Candy {Candied Jalapenos} in my refrigerator and I thought, "what if I put Cowboy Candy and Pepper Jelly together, I wonder what that would taste like?"

Cowboy Candy {Candied Jalapenos}

I assumed it would simply be like Pepper Jelly with bits of candied jalapeno peppers in it, and it is that and more. It takes it to the next level in taste and texture. The Pepper Jelly adds a bit more sweet and heat, while the Cowboy Candy add a bit more kick. Oh my goodness ... so good! Great served over cream cheese with crackers, used as a basting sauce on grilled/roasted chicken or pork, or served on the side as an accompaniment.

Pepper Jelly

1 ¼ cups white vinegar
2 cups chopped green peppers (seeded)
1 cup chopped jalapeno peppers (seeded - wear gloves when handling the jalapeno peppers)
6 cups sugar
1 pkg Sure-Jell
1 tsp butter (to prevent foaming)

Pulverize or puree in blender:
¼ cup vinegar
chopped peppers
chopped jalapeno peppers
In large stock pot or pan:
Add pulverized/pureed peppers, 1 pkg Sure-Jell, 1 cup vinegar, 1 tsp butter. Boil 3 minutes, skim off foam (if any). Pour in sugar all at once and boil hard (rolling boil) for 1 minute. Add one (8 oz) jar Cowboy Candy with liquid and stir well. Remove from heat and ladle into sterilized jars leaving 1/4-inch headspace.

Process jars 10 minutes in boiling water bath or steam canner. Remove jars and let sit undisturbed on a kitchen towel or rack on your countertop 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.


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