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T & T Savoury Jellies (Easy to make condiments)

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Joined: Dec 14, 2005

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Posted to Thread #1909 at 1:19 pm on May 18, 2006

I have made these jellies many times and they are always a hit. They make great gifts too.



ZESTY RED ONION JELLY (Bob Rouleau)

Makes 3 250 or 236 mL Mason jars.

* 1 cup (250 mL) diced red onion
* 2 tsps (10 mL) lemon zest
* 3/4 cup (175 mL) white vinegar
* 3 cups (750 mL) granulated sugar
* 1 pouch (3 oz/85 mL) Liquid Pectin

Cut red onion into 1/8 inch (3 mm) slices, cut slices into 1/4 inch (5 mm dice). Measure 1 cup (250 mL) into a large deep stainless steel saucepan. With a sharp knife cut a wide strip of paper thin yellow peel from lemon; cut into thin strips and measure 2 teaspoons (10 mL) into saucepan. Stir in vinegar and sugar. See Jelly Preparation directions below.

JELLY PREPARATION

1. Place 3 clean 250 or 236 mL Mason jars in a boiling water canner, fill with water, cover and boil hard 10 minutes. Set screw bands aside; heat snap lids in hot water, not boiling (180˚F 82˚C). Keep jars and snap lids hot until ready to use.

2. Measure ingredients (except pectin) for selected recipe into a large, deep stainless steel saucepan as specified in each recipe.

3. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in one pouch Liquid Pectin, mixing well.

4. Pour jelly into hot sterilized jars, dividing solids equally among jars and filling each jar to within 1/4 inch (5 mm) of top rim headspace. Wipe jar rims removing any stickiness. Centre snap lid on jar; apply screw band securely and firmly until resistance is met--fingertip tight. Do not overtighten. Place jar upright in canner; boiling water should cover lids by 1 inch (2.5 cm).

5. Cover canner; return water to boil. At altitudes up to 1,000 ft (305 m) process by boiling filled jars 5 minutes. Remove jars without tilting. Cool upright, until lids pop down, about 30 minutes. Do not retighten screw bands. When lids are concave, carefully invert, twist and/or rotate each jar to distribute solids throughout the jelly. The jar can be inverted temporarily but should not be allowed to stand upside-down for prolonged periods. Repeat as needed during the cooling/setting time, until solids are nicely suspended in the jelly.

6. After 24 hours, check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

CURRY RAISIN JELLY (Bob Rouleau)

Makes 3 250 or 236 mL Mason jars.

* 1 to 2 tsps (5 to 10 mL) curry powder
* 1/2 cup (125 mL) golden raisins
* 1/2 cup (125 mL) very finely chopped Spanish onion
* 3/4 cup (175 mL) white vinegar
* 3 cups (750 mL) granulated sugar
* 1 pouch (3 oz/85 mL) Liquid Pectin

Combine sugar and curry powder in a large, deep stainless steel saucepan. Stir in raisins, onion and vinegar. See Jelly Preparation directions, above.

RED PEPPER & GARLIC JELLY (Bob Rouleau)

Makes 3 250 or 236 mL Mason jars.

* 1 cup (250 mL) finely diced red pepper
* 3 cloves garlic
* 3/4 cup (175 mL) apple cider vinegar
* 3 cups (750 mL) granulated sugar
* 1 pouch (3 oz/85 mL) Liquid Pectin

Cut red pepper into 1/8 inch (3 mm) slices, cut slices into 1/4 inch (5 mm dice). If desired use a food processor but avoid making a puree. Measure 1 cup (250 mL) red pepper into a large deep stainless steel saucepan. Finely slice garlic cloves; then cut slices into slivers. Garlic can also be ground or crushed, if desired. Add to red pepper with sugar and cider vinegar. See Jelly Preparation directions, above.

HABANERO GOLD JELLY (Bob Rouleau)

Makes 3 250 or 236 mL Mason jars.

* 1/3 cup (75 mL) finely sliced dried apricots
* 3/4 cup (175 mL) white vinegar
* 1/4 cup (50 mL) finely diced red onion
* 1/4 cup (50 mL) finely diced red pepper
* 1/4 cup (50 mL) finely diced habanero pepper or 1/4 cup (50 mL) finely diced combined jalapeno and scotch bonnet peppers
* 3 cups (750 mL) granulated sugar
* 1 pouch (3 oz/85 mL) Liquid Pectin

With scissors or knife, cut apricots into 1/8 inch (3 mm) slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch (3 mm) slices, cut slices into 1/4 inch (5 mm dice). Measure each ingredient; add to apricots. Stir in sugar. See Jelly Preparation directions, above.

BASIL BANANA PEPPER JELLY (Bob Rouleau)

Makes 3 250 or 236 mL Mason jars.

* 1/2 cup (125 mL) thinly sliced, seeded mild banana peppers--fresh or pickled
* 1/4 cup (50 mL) thinly sliced, fresh hot peppers (most seeds removed)
* 1/4 cup (50 mL) finely diced red onion
* 3 to 4 large fresh basil leaves, cut into thin ribbons
* 1/4 tsp (1 mL) dried basil
* 3/4 cup ( 175 mL) white vinegar
* 3 cups (750 mL) granulated sugar
* 1 pouch (3 oz/85 mL) Liquid Pectin

Combine mild and hot peppers, red onion, fresh and dried basil in a large, deep stainless steel saucepan. Stir in vinegar and sugar. See Jelly Preparation directions, above.

SALSA JAM

Makes about 5 half-pint jars

2 cups peeled, seeded and chopped ripe plum tomatoes
2/3 cup chopped red onion
2/3 cup tomato sauce
3 tbsp. seeded and finely chopped jalapeno chili peppers*
3 tbsp. strained fresh lime juice
1 1/2 tsp. finely minced lime zest
1/2 tsp. Tabasco sauce or other hot pepper sauce
5 cups sugar
1 (3-ounce) pouch liquid pectin

In an 8-quart stainless steel pan, combine the tomatoes, onion, tomato sauce and
peppers.

Over medium heat, stirring constantly, bring the mixture to a boil. Reduce the heat and
simmer gently for 5 minutes, stirring frequently to prevent sticking. Add in the lime juice, zest and hot pepper sauce. Gradually stir in the sugar.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is
completely dissolved. Increase the heat to medium-high and bring the mixture to a full
rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before
filling the jars. Gently stir the jam every minutes or so to distribute the salsa. Ladle the hot jam into hot jars leaving * inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.


*I used one whole serrano pepper and enough jalapeno peppers to equal 3 tbsp.

Recipe from Blue Ribbon Preserves by Linda J. Amendt

RED PEPPER JELLY

(Preserves & Pickles by Alison Burt)

Makes eight 8 oz jars.

Goes well with lamb, pork or
poultry.

18 large red peppers
cooking salt
4 1/2 cups white sugar
12 fl. oz white wine vinegar

Wash the peppers, cut in halves and remove seeds and membranes. Mince the peppers (I use food processor) then place them in a bowl and sprinkle with salt. Put aside for 6 hours. Rinse the salt from the peppers. Drain well.

Place the prepared peppers in the cooking pan with the sugar and vinegar. Bring to a
boil, stirring and cook, uncovered, for 30 - 40 minutes or until desired thickness.
(It will look more like a relish rather than a clear jelly.)

Pour into hot sterilized jars and seal.

Can also be made with green peppers.


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