Saturday, November 26, 2016

Raclette, a new individual way of preparing it.

Raclette:

It's been around since Medieval Times in the Mountainous Regions of Switzerland and France.

Raclette is a dish indigenous to parts of Switzerland. The Raclette Cheese Round is heated, either in front of a Fire or by a Special Machine, then scraped onto Diners' Plates; the term Raclette derives from the French word racler, meaning "to scrape", a reference to the fact that the melted cheese must be scraped from the unmelted part of the Cheese onto the Plate.
Traditionally the melting happens in front of an open fire with the big piece of Cheese facing the heat. One then regularly scrapes off the melting side. It is accompanied by small firm Potatoes, Gherkin Pickles (French Cornichons),  Meat, such as thin slices of Ham or Prosciutto and Pearl Onions.

A modern way of serving Raclette involves an Electric Table-Top Grill with small pans, known as Coupelles, in which to melt slices of Raclette Cheese. Generally the Grill is surmounted by a Hot Plate or Griddle. The Cheese is brought to the table sliced, accompanied by platters of boiled or steamed Potatoes, other Vegetables and Charcuterie. These are then mixed with Potatoes and topped with Cheese in the small, wedge-shaped Coupelles that are placed under the Grill to melt and brown the Cheese. Alternatively, Slices of Cheese may be melted and simply poured over food on the plate. The emphasis in Raclette dining is on relaxed and sociable Eating and Drinking, the meal often running to several hours. French and other European Supermarkets generally stock both the Grill Apparatus and ready-sliced Cheese and Charcuterie selections, especially around Christmas. Restaurants also provide Raclette evenings for parties of diners.

We first experienced Raclette in France with our friends. We returned home and bought a Raclette Grill. We've also had some of our best Raclette in Borough Market, London.
The following photographs are from London's Borough Market. It's one of our favorite places to visit in London.







It's a very social event to share Raclette.


This version is quite different. It make individual servings. We make this when it's just the two of us and not a group of friends of family.

Boil Whole Potatoes.
Slice off the top.
Hollow out the potato.
Filled with French Fry sized pieces of Raclette Cheese and a few Pearl Onions.
Wrap the exterior with Bacon. (I use a vegetarian bacon that's been brushed with some Olive Oil for mine)
Stand them up in a Roasting Pan.
Bake at 350 degrees for 20 - 30 minutes.
Transfer to a serving Platter.

Serve Garnished with Sliced Cornichons and Pearl

Enjoy!
Peace in the Kitchen!




Friday, November 25, 2016

Camembert Baked in Puff Pastry


Here's a great appetizer for the Holidays.

Place the bottom half of Camembert Cheese onto the Circle of Pastry.
Top it with Cranberry Sauce and Pecans.

Add the Top Round of Cheese.

Begin by cutting into fourths.

Make 4 additional cuts.

Trim the edges with a drinking glass or small glass bowl.

Start folding the Petals over the Cheese
and brush with the Egg wash.

Continue folding and brushing each Petal.

Sprinkle lightly with Sea Salt.


Camembert Baked in Puff Pastry

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.

1 Round of Camembert Cheese
2 TBS Whole Cranberry Sauce
2 TBS Chopped Pecans
1 Large Circle of Puff Pastry
1 Large Egg beaten
Flaked Sea Salt

Slice the Cheese  through the center into two Rounds.
Put the bottom half on in the center of the Puff Pastry.
Spoon the Cranberries and Pecans on top.
Top it with the other half of the Cheese.

From the outer edge of the Cheese Round, slice the Pastry into quarters and then into eighths.
Place a round glass at the ends of each section of the Pastry and trim to make them round.

Begin folding one flap over the Cheese and Brush with Egg Wash.
Continue folding all of the flaps and brushing with Egg.
Sprinkle lightly with Sea Salt.
Bake 30 minutes, until Golden Brown.

Transfer to a Serving Patter and garnish the top with additional Cranberry Sauce and Pecans.

Enjoy!
Peace in the Kitchen!


Wednesday, November 23, 2016

The 12 Days of Christmas Cookies

I created this Cookie for the Annual Dallas Morning News/Central Market Holiday Cookie Contest that I enter every year. I try to enter original recipes. The concept for this cookie is a basic Dough with 12 added Holiday ingredients. It's a very colorful and flavorful cookie. It's filled with a variety of ingredients.

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper or Silpat.







The 12 Days if Christmas Cookies

Dough:

16 TBS Butter, room temperature
1 C Granulated Sugar
2/3 C Brown Sugar
2 TBS Pure Maple Syrup
1 Large Egg
1/2 tsp Vanilla
1 1/3 C Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt

The 12 Days of Christmas additions:

1 C Pink Yogurt Coated Pretzels
3/4 C Green Mint Baking  Chips
1/2 C White Chocolate Chips
1/2 C Green M&M Mini Baking Bits
1/2 C Red M&M Mini Baking Bits
1/2 C Dried Cranberries
2 1/2 C Powdered Milk
1/3 C Rolled Oats
1/2 C Slivered Almonds
1/4 C Crushed Candy Canes
1/3 C Graham Cracker Crust (use a pre made Pie Crust)
1/4 C Flaked Coconut


In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Maple Syrup
Mix for 3 minutes.
Scrape down the side of the bowl as needed.

Add:
Egg
Vanilla
Mix for 5 minutes on Medium Speed.
Scrape down the side of the bowl as needed.

Reduce Speed.
Add:
Flour
Baking Powder
Baking Soda
Salt
Mix for only 1 minute, just to incorporate.
Scrape down the side of the bowl as needed.

Carefully fold in the remaining 12 ingredients by hand. Try not to crush them into small pieces.
Transfer Dough to a large bowl, cover with Plastic Wrap and refrigerate at least 2 hours or overnight.

Use a 1 3/4" Cookie Scoop and drop the dough 4" apart onto the Sheet Pan.
Bake 10 minutes.
Remove pan to a rack to cool 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!



Fried Biscuits

This is certainly an interesting concept. I fry them on a Round Cast Iron Tortilla Griddle.
Serve them with a combination of the following, Butter, Honey, Maple Syrup, Jam.




Fried Biscuits

Here's what you'll need:

1 - 16.3 oz. package of refrigerated Grands Flaky Biscuits.
A Cast Iron Skillet or Griddle.
Butter

Open each Biscuit to make two.
Heat the Skillet.

Add:
Butter until melted.
Fry as many Biscuits as you can based on the size of your Skillet or Griddle.
Brown one side and flip to brown the other side.
Add additional butter as needed.

That's all!
Transfer to a Bread Basket and cover with a Tea Towel to keep them warm.
Serve with your favorite topping listed above.

Enjoy!
Peace in the Kitchen!

Monday, November 21, 2016

Individual Nutella Soufflés

I discovered Nutella many years ago in France. The children spread it on toast for breakfast. I like it in Cookies, Pastries, Cakes and of course, Crêpes.  It can also be enjoyed in a very simple Soufflé.
Minimal ingredients with a delicious Chocolate/Hazelnut flavor.


Traditional French Crêpes filled with Nutella.
Corner Crêpes stands in Paris serve hot, fresh  Nutella Crêpes.

These are the Ramekins I use.
They're 3 1/4" in Diameter and 1 1/2" Deep.
I love the Terra Cotta color for these Soufflés.


Nutella:
Pietro Ferrero, a pastry chef in Piedmont, Italy, ingeniously created a sweet paste made from Hazelnuts, Sugar and Cocoa. He shaped it into a loaf that could be sliced, served it on Bread and called it Giandujot, after a famous local Carnival Character. On May 14th, 1946, the Ferrero Company was founded.

Nutella Soufflé
This recipe makes 2 individual Soufflés.
Just know that you can't double or triple the recipe for a Soufflé.
Make additional recipes of the batter.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 individual Ramekins.

1/2 C Nutella
2 Eggs, separated.
1 tsp Granulated Sugar

Softened Butter
Baking Cocoa Powder ( I only use Rodelle)
Butter the Ramekins and dust them with Cocoa Powder. Shake out the excess Powder.

In a Medium Mixing Bowl:
Nutella
Egg Yolks
Whisk well.

In another Medium Mixing Bowl:
Egg Whites
Whisk until they just begin to foam.
Add:
Sugar
Whisk to Stiff Peak.

Fold 1/3 of the Egg Whites into the Nutella Mixture until well incorporated.
Add:
Remaining Eg Whites and gently Fold until incorporated and Creamy Smooth.

Divide the batter evenly into the Ramekins.
Wipe the rims clean. It helps the Soufflé rise.

Bake for 15 - 17 minutes.

Serve Hot

Enjoy!
Peace in the Kitchen!










Sunday, November 20, 2016

Turmeric and Ginger Hot Tea

Turmeric:
For Aches and Pains, Sore Throat and it has Anti Inflammatory Properties.
You can add a Pinch to Cooked Corn, Cauliflower, Rice, and Soups.

Turmeric and Ginger Hot Tea




1 C Water
1/4 tsp  Ground Turmeric
1/4 tsp Ground Ginger
A Splash of Half and Half or Almond Milk.
Honey to Taste.

In a Saucepan on Medium Heat:
Water
Heat to a Boil.

Add:
Turmeric
Ginger
Stir well.
Reduce Heat .
Simmer 10 minutes.

Add:
Milk
Stir well.
Strain into a Mug.

Add:
Honey to taste.

Enjoy!
Peace in the Kitchen!

Individual Green Bean Casserole

I love Green Bean Casserole. It's such an Iconic American Recipe from the 1950's. We've enjoyed it at Thanksgiving since the 50's. I recently came across this concept to make individual servings. I think it's an incredible idea. We're adding it to our Thanksgiving menu this year.

Individual Green Bean Casserole
This recipe make 12 individual servings in either 2 - 6 C Muffin Tins or 1 - 12 C Muffin Tin.

NOTE:
When I made these for the first time, the recipe makes a lot of the Mixture.
I would try to find deeper Cupcake Pans or Muffin Tins. Popover Tins would be great too.
I simple added the additional Mixture to another Muffin Tin, topped it with
Crushed Crackers and Baked.

I learned a lot from making these the first time. Make sure that the crust cup dough is consistent in thickness. I think I'll try blind baking the Cups for 10 - 15 minutes to make sure they're  done and crispy. These were difficult to release from the pan. I'll update the post when I make them again.
Trial and error and editing is what Food Blogging entails and it's never fool proof when making a recipe for the first time.

Here's an update:
The next time I make them I'll make the dough thinner when it's pressed into the Muffin Cups. I realized that it was too thick which prevented it from being crispy and crunchy. I'm still going to try par-baking them before I add the filling. They were still a great side dish and I will keep making them.

Baked!



This is the Iconic All American Green Bean Casserole
Baked in a 9" X 13" Pan.
We all know it, we all grew up eating it
at every Thanksgiving Dinner.
Now we can enjoy it in Individual Servings!


Chopped Fresh Green Beans, no other will do!
This mixture has the texture of dough. I divided it into 12 balls ,
flattened them into a disc and used a Muddler to form the cups.



Cups are filled and topped with additional crushed Ritz Crackers.



Here's what you'll need:
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray.
A Food Processor
Preheat the Oven to 350 degrees.

2 Sleeves of Ritz Crackers (set aside 6 Crackers)
5 C Condensed Cream of Mushroom Soup
2 C French Fried Onions, divided.
4 C Chopped Green Beans (Fresh or Frozen, thawed) Do not use Canned Green Beans.
1 1/2 C Shredded Sharp Cheddar Cheese
1 C Whole Milk
Pepper to taste.


In a Food Processor:
All of the Crackers (Except the 6 Reserved.
1 C Fried Onions (Reserve the other Cup)
Pulse until it forms fine Crumbs.

Add:
1 C of the Condensed Soup.
Pulse until well combined.
It should have a Pliable consistency. (if too wet, add a small amount of crushed crackers.)

Put a Spoonful of the mixture into each Cup of the Muffin Tin.
Press and Mold it on the bottom and up the sides to form a Cup.

In a Large Mixing Bowl:
Green Beans
Cheese
Remaining Condensed Soup
Remaining Fried Onions
Pepper to taste.
Mix well by hand.

Spoon the mixture evenly into the Cups.
Crush the remaining Reserved Crackers.
Top each Cup evenly with Crushed Crackers.

Bake 15 - 20 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!


Saturday, November 19, 2016

Blogging during the Holidays!

The Holidays are a busy time for any Food Blogger. I try to keep up but, like everyone else, there are so many other things that occupy my time during this busy Season.
I know that many of my followers are checking the Blog daily. I have the ability to track the information. I am in awe of how many followers I have and how many Countries around the World are viewing. I can see how many have viewed the Blog, how many times each recipe is viewed and I can even track the Countries that are viewing it.
I hope that all of you have an incredible Holiday Season around the World.
I embrace the diversity of all people and their beliefs. It's a very special time of year as we head into our Holiday Season here in America.

I wish you all Peace, Love, Happiness and Health as we approach a New Year!

Enjoy!
Peace in the Kitchen!
From The Hippy in the Kitchen!

Friday, November 18, 2016

New England Brown Bread Steamed in a Tin Can

I am making this for the Holidays this year. I love Vintage and Classic American Recipes.
Brown Bread was created by Early American Colonists. The process was taught to them by Native Americans.
Wheat Flour wasn't readily available so when they could get it they combined 3 different Flours to make this special Bread.
Ovens were also scarce so it was steamed in a Tin Container over an open fire.
It was traditionally served with Butter and Jam.











New England Brown Bread Steamed in a Can
(This recipe is adapted from several other recipes)

Here's what you'll need:
Preheat the oven to 350 degrees.
A Deep Soup Pot, Stock Pot or Pasta Pot with a Lid. You can also seal the Pot with Foil.
1 - 28 oz. Tin Can ( Tomatoes are available in 28 oz. cans) Brush and Grease Generously with softened Butter.
Have Boiling Water available for the Water Bath.
Foil

1/2 C Graham Flour
1/2 C Rye Flour
1/2 C Cornmeal
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 C Sour Cream
1/2 C Molasses
1/4 C Water
3/4 C Dark Raisins

In a Large Mixing Bowl:
Graham Flour
Rye Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Whisk well.

Add:
Sour Cream
Molasses
Water
Stir by hand with a Wooden Spoon.
Mix just until well combined.
Fold in Raisins.

Place the Can in the Stock Pot.
Add Boiling Water to come halfway up the side of the can.
Cover the Pot with a tight fitting lid or the lid sealed tightly with Double Lined Foil.

Bake 1 Hour and 15 Minutes.
Remove the Can to a Rack to Cool Completely.

To Serve:
Slice into Rounds served with Butter, Cream Cheese and Jam.

Enjoy!
Peace in the Kitchen!




Wednesday, November 16, 2016

Thick Drinking Chocolate with Homemade Peppermint Cubes (The Ideal Holiday Dessert)

This is an adaptation from Nigella Lawson, Two Red Bowls and a Chocolate recipe.
It's the perfect Holiday dessert. You are more than welcome to enjoy it with a spoon!
It may appear to be complicated for a New Chef or Baker but I love desserts that make you look and feel like a Professional.
This is definitely a Decadent Dessert to impress your guests.



This Drinking Chocolate and Homemade Peppermint Cubes

Here;s what you'll need:
Preheat the oven to 275 degrees.
1 - 9" X 13" Baking Pan lined with Parchment Paper cut to hang 2" over all 4 sides. I cut 2 separate pieces.


Make the Peppermint Cubes ahead of time to serve with the Chocolate.

Peppermint Cubes:

1 C Sweet Rice Flour (Mochiko Flour)
1 C Granulated Sugar
1/2 tsp Baking Powder
1 C Water
3/4 C canned Coconut Milk
1/2 tsp Peppermint extract
1/4 tsp Vanilla
Red Food Coloring
Cornstarch

In a Large Bowl: (Dry Ingredients)
Flour
Sugar
Baking Powder
Whisk well.

In another Bowl: (Wet Ingredients)
Water
Coconut Milk
Peppermint
Whisk Well.
Add to Dry Ingredients.
Whisk until Creamy Smooth, eliminating any Lumps.


Spoon into the Pan.
Using a Toothpick:
Swirl in Red Food Coloring to achieve desired Pink and White effect.
Cover with Foil.
Bake 60 minutes.

Remove Pan to a rack and Cool Completely, overnight.

Lightly Dust a Flat Surface with Cornstarch.
Lift out of the Pan using the overlapping Parchment Paper.
Transfer to the Surface by sliding it off of the Paper.

Dust the top with additional Cornstarch. (a Sieve works well)
Cut into 1" Cubes.
Lightly Dust again.
Transfer to a Serving Platter.
Top off the Chocolate with a few Pieces.

This Drinking Chocolate:

2 1/4 C Whole Milk
1/2 C Unsweetened Cocoa Powder
1/4 C Granulated Sugar
1 1/2 tsp Cornstarch

In a Saucepan on Medium Heat:
Milk
Cocoa Powder
Sugar
Cornstarch
Whisk well.
Cook while Whisking constantly until it begins to bubble and thicken.
Remove from Heat.
Spoon into Holiday Mugs.
Top with a few of the Peppermint Cubes.

You may want to eat it with a Spoon!

Enjoy!
Peace in the Kitchen!





Sunday, November 13, 2016

Vegetarian Scotch Eggs

Here's a Vegetarian version of Scotch Eggs. I'm making them for Thanksgiving this year along with Vegetarian Shepherd's Pie.




Scotch Eggs:

The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738.

A Scotch Egg consists of a Hard Boiled Egg wrapped in Sausage Meat, Coated in Bread Crumbs and Baked or Deep Fried. They are often served with a Mustard Sauce or Hot Sauce.

They are a Common Picnic Food in the United Kingdom. They are available in Super Markets, Corner Shops, Pubs and Motorway Service Stations.

Here's what you'll need:

A Large Cast Iron Skillet or Dutch Oven.
Vegetable Oil, enough to Deep Fry the Eggs.

1lb. of Vegetarian Sausage 
6 Hard Boiled Eggs
1/2 C Flour ( in a small bowl)
1 Egg, beaten ( in a small bowl)
Breadcrumbs ( in a small bowl)
Vegetable Oil

Shape Sausage into a Flat Round in the Palm of your Hand to wrap around and completely cover each Egg.

Heat Oil in the Skillet or Dutch Oven.

Dip each Egg in the following order:
Flour
Egg
Breadcrumbs

Fry in Oil until Golden Brown.
Remove to Paper Towels to drain.

Serve Cold with Mustard Sauce:
In a small serving bowl:
1 C Mayonnaise
6 TBS Stone Ground Mustard
4 TBS Fresh Lemon Juice (about 2 Lemons)
Mix well.

Enjoy!
Peace in the Kitchen!





Saturday, November 12, 2016

French Sauterne Wine Soaked Bundt Cake

This is a very rich and delicious Cake. It has the addition of French Sweet Sauterne Wine in the Batter and in a Soaking Liquid. It's a decadent dessert.
It's made in the Original 12 C Fluted Bundt Pan.





Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Original Bundt Pan brushed well with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
It's the best Fool Proof Release mix for the most detailed Bundt Pan Designs.


1 - Box of Duncan Hines Yellow Cake Mix. (I only use Duncan Hines whenever a Boxed Cake Mix is called for in a recipe.)
1/4 C Light Brown Sugar, well packed.
1/4 C Granulated Sugar
1 - Small Box of Vanilla Instant Pudding
2 tsp Cinnamon
4 Large Eggs
3/4 C Water
3/4 C Vegetable Oil
1/2 C Sauterne Sweet White Wine + additional for the Soaking Liquid.
Fresh Whipped Cream for Garnish, recipe to follow.

In a Large Mixing Bowl with a Wooden Spoon:
Cake Mix
Brown Sugar
Granulated Sugar
Vanilla Pudding
Cinnamon
Eggs
Water
Vegetable Oil
Wine
Mix well by hand just until well combined.

Spoon into the Bundt Pan.
Bake for 1 Hour.

Remove Pan to a Rack.
Immediately make the Soaking Liquid.

8 TBS Butter, melted.
1 C Granulated Sugar
1/4 C Sauterne Wine
Whisk well until the Sugar is completely dissolved.
Slowly pour over the Cake, in the Pan.
Set aside to soak well and cool completely.

To Serve:
Invert onto a Serving Platter.
Serve with Fresh Whipped Cream. (recipe to follow.)



This is my favorite recipe for homemade Whipped Cream.



Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!











Granola made in a Cast Iron Skillet

I have many versions of Granola. It was certainly a Hippy staple back in the 60's. We made it every week. I have additional Granola recipes on the Blog and this is just another interesting way to make it. This recipe is made in a Cast Iron Skillet on the stove. Most recipes are baked. This can be eaten as a snack or mixed into your favorite Yogurt for Breakfast.



Her'e what you'll need:
A Large Skillet
A Sheet Pan lined with Parchment Paper.

Granola made in a Cast Iron Skillet.

2 TBS Vegetable Oil
2 C Old Fashioned Oats (no other substitutes will do)
1/2 C Sweetened Flaked Coconut
1/2 C Roughly Chopped Pecans
1/4 C Pure Maple Syrup
2 TBS Light Brown Sugar
1/2 tsp Cinnamon
1/2 C Dried Cranberries





In a Large Skillet on Medium Heat:
Oil
Heat for 3 - 5 minutes.

Add:
Oats
Coconut
Pecans
Stir to combine well.
Cook for 5 minutes.
Remove from heat.
Transfer to a Sheet Pan to Cool completely.

In the same Skillet on Medium Heat:
Maple Syrup
Brown Sugar
Cinnamon
Stir to combine well.
Cook until it begins to thicken, about 1 minute. Stirring constantly.
Add:
Oat Mixture and stir to combine well.
Cook for an additional minute, stirring constantly.
Remove from heat.
Fold in Cranberries.



Spread evenly onto the Sheet Pan to cool completely.

Enjoy!
Peace in the Kitchen!

Wednesday, November 9, 2016

Christmas Jam and Jalapeño Jelly

I have my favorite Holiday Jalapeño Jelly that we make and give away during the Holidays. The color is an incredible Green and the taste is so Texan with a great Jalapeño spice.  I'll re post it at the end of this recipe. This would be a great  accompinament with it's beautiful Holiday Red color and Cranberry flavor. Serve with Crackers, English Muffins, Biscuits or served over 8 oz. of Cream Cheese.
Put a dollop of both of them together for a delicious new flavor.



Here's what you'll need:
6 - Half Pint, sterilized canning jars and lids.
A Large Canning Pot or Large Soup Pot.
You'll be processing the Jars in a Water Bath.

Christmas Jam

3 C Fresh Cranberries
1 Seedless Orange, cut into sections. (reserve 2 tsp of Zest)
2 tsp of Orange Zest
1 - 10 oz. package of Frozen Sliced Strawberries, thawed, but not mushy.
1/4 tsp Cloves
1/4 tsp Cinnamon
4 C Granulated Sugar
1/2 C Water
1 - 3 oz package of Liquid Fruit Pectin

In a Food Processor:
Cranberries
Orange Wedges, including the Peel.
Pulse into coarse pieces.

Add:
Strawberries
Orange Zest
Clove
Cinnamon
Pulse a few times just to incorporate it. Don't over mix it.

In a Large Saucepan on Low Heat:
Fruit Mix
Sugar
Water
Mix well to combine.
Cook of 2 minutes on Low, stir continuously.

Increase heat to High.
Allow to come to a Full Boil.
Add:
Pectin
Mixing to incorporate well.
Return to a Full Boil for 1 minute.

Remove from Heat.
Skim off the Foam.
Ladle into the Jars.
Wipe the Rims clean.
Add the Lids.
Process them in a Boiling Water Bath for 10 minutes, in a large Canning Pot or Soup Pot.
Remove the Jars.
Set aside to Cool until you heat the Lids Pop!

Enjoy!
Peace in the Kitchen!



I live in Texas, we love Jalapeños. This is incredible. We gave jars of this Jalapeño Jelly as Christmas Gifts to friends and neighbors. 
This is definitely the best Jalapeño Jelly I have ever tasted.


Jalapeno Jelly

Ingredients:
2 cup minced jalapeno peppers ( I'm going to start with 1 pound and I'll update after I make it)
1 1/2 cup apple cider vinegar
6 1/2 cups sugar
6 oz LIQUID pectin
6-8 drops green food coloring

Instructions:
Combine peppers, vinegar and sugar in a non-aluminum saucepan and bring to a boil over high heat. Reduce heat and boil gently for 5 to 7 minutes. Remove from heat and skim off any foam. Stir in the food coloring and pectin, pour into sterilized jars. Seal immediately. Makes about 9 cups.


This is the beginning step.

This is beginning to boil.

Canning the Jelly.

Love the color!

Enjoy!
Peace in the Kitchen!