Tuesday 19 July 2011

Today is the first day of my blog.  I wanted and needed a place to talk about my love of food, preparing it, eating it, reading about it, researching it.  My hubby said I needed a blog, it was the easiest way to connect to foodies like me :0)  So here I am.  I plan on talking and blogging about everything from how to cook my favorite foods, the best places to shop for foods, to the best places I have found to eat in whatever city I am in.

At the moment I am trying to make and sell some jellies and jams.  I love to make jam, its amazing how it goes from various ingredients to a thick, sweet, melt in your mouth spread for everything from toast to meat to crackers.  So far the favorite jelly I have mastered is Hot Pepper Jelly.  Its a burst of sweetness and hotness that together is just a firework of flavors on your tongue.  I also like the wine jelly I make, using whatever cheap wine you have on hand.  Its something different that most people love and makes interesting Christmas presents.  And yes, it tastes like wine, but better....I am trying to sell a couple of jars here and there to support my habit of making them, who knows, I might just make enough money to buy some real canning equipment and stop using my pots and pans.

Though some of you might like the recipe for Pepper Jelly, like I said, its the best!

Jalapeno Jelly
About 20 jalapenos (3/4 lbs) cleaned and seeded (if you want it hotter, leave some seeds in)
1/2 bell pepper 

2 cups of cider vinegar
6 cups of sugar
2 pouches of liquid pectin

In a blender, puree jalapenos, bell pepper and one cup of cider vinegar,and I put a little green food coloring to make it pretty. Put in cooking pot and add the last cup of cider vinegar and six cups of sugar. Stir continuous and boil for 10 min. Finally add the two pouches of liquid pectin and boil for one minute. Remove from heat. Add to hot jelly jars (about 8 jars.) Leave ¼ inch at top. (If you’re canning….make sure there are no chips or residue on the top of jar and put a wet jar seal. Then put all jars into a boiling pot with water at least an inch or two about the jars. Boil for 10 minutes. Remove jars from water and allow jars to sit and eventually you should hear the jar seals start to pop, meaning they are seals. If they do not seal then those jars will need to be eaten first and stored in refrigerator.) Total directions to how I made it because it’s a recipe for canning.




What is your favorite jam or jelly and how do you like to eat it?