Pepper Jelly

As we go about our lives, we often don't realize how important the little things are in our food.  We start off stocking hundreds of pounds of grains and beans and such in our pantry because they truly are essential.  They're the basics that we have to have.  However, having some variety in our options is critical to staving off food fatigue and keeping morale up.  Condiments are one of those little things, but spend a few days eating nothing but beans, rice, and wheat, and you'll realize they're not so little anymore.

Longer-term solutions for mayonnaise and ketchup have been previously covered.  I should probably address mustard in the near future.  Today, we're going to discuss pepper jelly.

My Smith's store had several bags of discounted bell peppers and jalapenos were on sale, so I decided it was a good time to replenish the pepper jelly supply.  I made two batches of it yesterday afternoon. 

It's pretty versatile and very easy to make.  This particular recipe is a perfect substitute for the sweet and sour sauce served with egg rolls at Chinese restaurants.  (And yes, we're planning on egg rolls, too, post-collapse, just not very often because they are pretty labor-intensive.)  It's also great as one of the layers in a seven-layer dip.  And it's pretty tasty and festive when warmed and poured over a block of cream cheese and served with crackers.  

Most people make it with green peppers, but it is quite beautiful when made with red bell peppers and red jalapenos.  And then it really does look just like the sweet and sour sauce used for dipping in egg rolls. The latter are very hard to find in stores; you usually just have to grow your own.  Some people prefer to add a little food coloring.

Jalapeno Pepper Jelly
1 cup chopped, seeded bell peppers
1/4 cup chopped, seeded jalapeno peppers
4 cups sugar
1 cup cider vinegar
1 package liquid pectin

Combine the peppers, sugar, and vinegar in a large stainless steel saucepan.  Bring to a boil and boil for five minutes.  Let cool at room temperature for an hour.  Stir in the pectin.  Return to heat, and bring to a full, rolling boil for one minute.  Pour into four- or eight-ounce canning jars to within 1/2" of the top.  Wipe the rims and apply lids and bands.  Process in a water bath for 5-15 minutes, depending on altitude.  Remove from the canner and cool overnight.

Family reviews:  Basically, this is an essential in our food storage.  Everybody loves it--not alone, but for the afore-mentioned uses--egg rolls and seven-layer dip, as well as a dip for won tons.  Some people use it on peanut butter and jelly sandwiches, but that sounds a little sketchy to me. 

Links to related posts:
Ketchup
Mayonnaise

 12.28.19