Meyer Lemon, Habanero Pepper Jelly,Canning Pepper Jelly,Mt

MEYER
LEMON,
HABANERO
PEPPER
JELLY
Meyer Lemon Habanero Pepper Jelly…Quite possibly the best
recipe I’ve ever created!! Super spicy, and sweet with a
crisp lemon finish; a simply exquisite jelly! Let me know
how you like it!! Serve with creamy sheep and goat milk,
La Tur cheese and crisp thin crackers.
Canning with Lemon Juice 101:
Even when canning high acid foods like Meyer lemons, it’s
essential to use bottled lemon juice. The reason for this
is that, bottled lemon (lime) juice has been uniformly
acidified. Uniform acidity is crucial when canning in a
water bath.
Canning vegetables and meats require pressure canning to
ensure food safety. You’ll find that most of my canning
recipes are processed in a water bath as opposed to
pressure canning because I am a seasonal canner. For the
most part, I preserve recipes that are made with high acid
foods such as,
jams, jellies, marmalade and salsa
containing fruits naturally high in citric acid, as well
as pickles, that utilize uniformly acidified vinegar for
preservation.
I aim to bring you recipes that are not only tasty but
safe for consumption, so I follow USDA guidelines to the
letter. The use of uniformly acidified lemon juice is also
recommended by the National Center for Home Preservation.
Ensuring safe canned foods Growth of the bacterium Clostridium botulinum in canned
food may cause botulism—a deadly form of food poisoning. These bacteria exist either
as spores or as vegetative cells. The spores, which are comparable to plant seeds,
can survive harmlessly in soil and water for many years. When ideal conditions exist
for growth, the spores produce vegetative cells which multiply rapidly and may
produce a deadly toxin within 3 to 4 days of growth in an environment consisting of:
• a moist, low-acid food • a temperature between 40° and 120°F • less than 2 percent
oxygen. Botulinum spores are on most fresh food surfaces. Because they grow only in
the absence of air, they are harmless on fresh foods. Most bacteria, yeasts, and
molds are difficult to remove from food surfaces. Washing fresh food reduces their
numbers only slightly. Peeling root crops, underground stem crops, and tomatoes
reduces their numbers greatly. Blanching also helps, but the vital controls are the
method of canning and making sure the recommended research-based process times, found
in these guides, are used. The processing times in these guides ensure destruction of
the largest expected number of heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of spoilage if lids seal and jars are
stored below 95°F. Storing jars at 50° to 70°F enhances retention of quality. SOURCE:
USDA.
Meyer Lemon Habanero Pepper Jelly
2015-02-02 21:06:21
Yields 12
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
1. 2 cups fresh Meyer lemon juice
2. 1 cup bottled lemon juice
3. 2 cups water
4. 4 packages liquid pectin
5. 7 cups sugar
6. 3 large habanero peppers
7. 10-12 whole Thai chilies
Instructions
1. Wash lemons, habanero and Thai peppers, pat dry
2. Juice lemons and strain through a fine sieve to remove pips
3. Refrigerate peels in a large plastic zip bag to make Meyer Lemon Marmalade and reserve
any extra lemon juice for later use. (http://wp.me/p2MUuI-1FS)
4. In a large heavy bottom stock pot heat 2 cups fresh lemon juice, water, and sugar over
medium high heat until sugar is dissolved.
5. Cut habanero peppers in half and add to hot liquid
6. Bring liquid to a boil, reduce heat to medium and cook for 30 minutes
7. Remove habanero peppers and discard
8. Add 1 cup bottled lemon juice and stir, bring to a boil, add 4 packages liquid pectin,
stir and bring back to a boil
9. Boil for 2 minutes, take a gel test by placing a small amount of jelly into a iced
tablespoon
10. If jelly does not set boil for additional 2 minutes and test again
11. Pour hot jelly into sterilized jars leaving 1/4 inch headspace
12. add 1-2 whole Thai chilies in each jar. Wipe rims with clean towel and cover with lids
and rims
13. Process in a hot water bath for 15 minutes
14. Remove jars from water bath and rest on clean towels until cool enough to handle, store
in a cool dry place
Notes
1. Spead over cream cheese and eat with crackers or crusty bread
By Rebecka Evans
Adapted from Household Searchlight-1941 Edition
Adapted from Household Searchlight-1941 Edition
At Home with Rebecka http://athomewithrebecka.com/
Chalk Board canning jar labels source: handcraftyourlife
Canning Jar Labels: Etsy Shop CanningCrafts
CANNING
PEPPER
JELLY
I’ve decided to share a few of my favorite recipe posts from the At Home
with Rebecka Recipe Vault, while I’m vacationing with family in
Philadelphia, New York and Washington DC next week.
To begin the week…Pepper Jelly.
Pepper Jelly is not only a great Christmas gift but a delicious summer
treat. I find it difficult to stop eating this addictive snack, and crave
the sweet hot flavors with a creamy block of Philadelphia Cream Cheese.
I’s that time of year so I think it’s time to head out the farmers market
to buy a bunch of peppers!
Enjoy
Hot Pepper Jelly
When socializing during the Holidays or attending parties, and special
events anytime of the year, I never arrive empty-handed. Popular hostess
gifts such as a nice bottle of wine or fresh-cut flowers are a nice touch,
but I try to take a different approach and make my gift a little more
personal. I share a sweet jar of one of my homemade jellies, jams or
chutney’s
The bright red color of the crisp peppers is deliciously inviting, so I
choose red, orange and yellow sweet peppers for my Pepper Jelly recipe.
Tasting the combination of sweet, hot pepper jelly on a crisp Water Cracker
brings back memories of Christmas’ long past and summer canning projects
with my children.
Canning Pepper Jelly each year has become my signature
Christmas gift for family and friends alike.
I also prefer my jelly very hot and add 3-4 Habanero peppers to the hot
pepper mix. It’s easy to adjust the heat by using jalapeño instead. I
generally use two or three different varieties to bring a fuller flavor to
the recipe.
Recipe
4 to 6 red or green sweet peppers
6 to 10 hot peppers Habanero, jalapeño
6 cups sugar
1 1/3 cups white vinegar (5% acidity)
2 3-ounce packages liquid pectin
2-3 drops food red or green coloring (optional)
Method
Wash the peppers and remove seeds and ribs, and cut into chunks. Process
each type of pepper in batches, in a food processor until coarsely
ground.
Measure 1 cup ground sweet red pepper and 1/3 cup ground hot peppers.
Combine ground peppers, sugar, and vinegar in a large saucepan; bring to
a boil.
Boil 6 minutes stirring frequently.
Stir in pectin and boil 3 minutes, stir frequently.
Remove from heat and skim off foam.
Pour hot jelly into hot sterilized jars, leaving ¼ inch. Wipe jar rims
with clean damp cloth. Cover with metal lids and screw on bands; Process
in water bath for 5-10 minutes. Makes 6 half pints.
My recipe has been adapted throughout the years but it’s origins are
founded in the Household Search Light Recipe Book and Fannie Flagg’s
Whistle Stop Cafe Cookbook.
Pictured: Recipe Extra Hot Habanero Pepper Jelly
Click photo for recipe
You might also like to readMount Vesuvius Erupts in my kitchen .
A tale of
canning gone wrong, with a happy ending!
MT.
VESUVIUS
ERUPTS
IN
MY
KITCHEN
This seasons’ canning of Pepper Jelly was fraught with excitement and near disaster.
I was feeling very confident of my canning skills so I decided to can several recipes at
the same time this week. With my double recipe of Pepper Jelly coming to the second boil on
the stove, I set the timer for 3 minutes and I began cleaning up the dishes from my just
canned batch of Apricot Conserve.
I know…after years of canning hot boiling sugar is very volatile and leaving a boiling
saucepan on the stove unattended is a really big no-no.
Despite the nagging voice in my
head I continued washing up the dishes and wiping down the counters. Out of the corner of
my eye I see the bubbling hot liquid just reaching the top of the saucepan rim. Uttering a
few choice words, I rush to the stove just in time for the whole mess to come spilling over
the edges and onto the hot burner. The smell of burnt habanero peppers and the lava like
mess oozing down the front of my stove made me think of what it might be like to see Mt.
Vesuvius erupting.
Just at that moment, I remember that I’m wearing my favorite pair of
flip flops and my bare feet are just inches below the lava spill. Another expletive emerges
from my lips and in a lightening move, I flip off the stove and jump back just in time to
see the sticky hot mess hit the floor. Disaster averted, it takes me another 20 minutes to
clean up the mess.
I wasn’t able to reach the drips that made it down between the stove and counter so I’m
sure the hardened, spicy sugar will remain there until some unlucky person decides
to remodel the kitchen.
Please God…let the ants be few and their nostrils be filled with
smells of the outdoors!!
Luckily, I had already added my pectin and after processing the jars my jelly turned out
beautifully.
Lessons learned and notes to self;
1. Never leave a hot boiling saucepan of molten sugar and peppers on the stove unattended!!
2. Never wear flip flops or open toed shoes while canning!!
3. Pray that the mess you can’t see, no person or living creature will ever discover!!