Day 98: Under the gun!

Whew.  If you read previous post, you will know that it has been a crazy day computer wise.    But here are a few photos of the hot pepper jelly making, as promised.  If you'd like the recipe, please let me know and I'll get it to you.  I'm too tired to go dig it out and post tonight!  I'm also too tuckered to edit.  This is it.  Au natural.

OK--I must stop and tell you this great trick for seeding a pepper.  You probably know this, but I just found out purely by an accidental remote-click this past year.  OK.  You do this to the top of the pepper, cutting around the stem just through the skin and flesh:

Then pop off the top!

Any left over gunk is easily removed at the sink.

Now if only pumpkins were so easy...

Once everything is cut and vinegar, sugar, and such added, you get this:

Doesn't look too appealing until you add a bit of green food colouring.

Then you ladle into sterilized jars and process (not in the directions, but it makes me feel better about jellies that way!).  Be careful that as you're getting ready to put on the lid that you don't end up with the tongs and the lid in one hand, the cloth in the other to wipe the edge of the jar, and no hand to hold the jar steady. Don't try cleaning the edge without putting down the tongs and holding on to the jar.  The jar will slip off the counter without warning, sending sticky jelly all over the counters, in and down the cabinets, and onto the floor, giving your thumb a slight burn to really rub it in.  Really, you don't want to do this.  You will be cleaning up sticky things for hours.  Probably days.  There are better things to do with your time.  Trust me.  Not to mention a whole jar of sweet and spicy goodness will be wasted, which is tragical, really. 

In the end, you'll end up with a bunch of these.  They look kind of black in the picture, but when you open the lid, it's a nice Christmas green.  Perfect on a cracker with a bit of cream cheese.

Hopefully I'll be on to taking photos of things other than food soon.  It's that time of year, though, and kitchen-y stuff takes up a good portion of the non-working time.  And it's so darn fun!

edit 12-17-09:  Here's the recipe:

3 green peppers, seeded and finely choped
2x 3-1/2 oz cans jalapeno peppers, with seeds (or 4-6 fresshjalapeno peppers, removing at least half the seeds.)
1-1/2 cups white vinegar
6 cups sugar
1/2-1 teaspoon cayenne pepper
2 pouches liquid certo
4-6 drops green food colouring

Chop all peppers (use rubber gloves when handling the jalapenos.).  I sometimes just toss everything in the food processor, depending on how pretty I want it and how much time I have to kill.  In a large pot, combine the peppers, vinegar, sugar, and cayenne pepper, cooking over medium high heat.  Stir frequently,until mixture begins to boil.  Continue to cook on low boil for 15 minutes, skimming foam.  Add certo and boil for 1 minute, stirring constantly.  Add a little bit of green food colouring to make it look prettier.  Remove from heat, skim off foam, and pour into sterilized jars.  Makes about 6-8 jars.  Process in boiling water for 5 minutes to make you feel better.  Serve on crackers with soft cream cheese. 

Yum.