Something to do with all those banana peppers
you've harvested this summer.
NOTE: You might want to put a WARNING label
on this item as it is NOT your typical jelly!
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Ingredients:
1/2 c. thinly sliced, seeded mild banana peppers
1/4 c. fresh hot peppers, seeded and diced
1/4 c. red onion, finely diced
3 to 4 large fresh basil leaves, cut into thin ribbons
1/4 tsp. dried basil
3/4 c. white vinegar
3 c. sugar
1 pouch liquid pectin
Directions: Combine the peppers, red onion,
fresh and dried basil in a large, deep stainless steel saucepan. Stir in vinegar
and sugar. Over high heat, bring mixture to a full, rolling boil. Stirring
constantly, boil hard for 1 minute. Remove from heat. Immediately stir in one
pouch of Liquid Pectin, mixing well. Pour jelly into a hot jar, dividing solids
equally among jars and filling each jar to within 1/4 inch of top rim (head
space). Wipe jar rims. Center lids on jars and screw on bands. Process in water
bath for 10 minutes. Cool for about 30 minutes, when lids are curved inward and
jelly is still hot, carefully invert and twist jars to distribute solids
throughout the jelly. (**Do not let them remain upside down for long periods.**)
Repeat as needed during the cooling / setting time, until solids are evenly
suspended in the jelly. Yields: (3) half pints. This recipe and picture are
compliments of Michelle @ Big Black Dog. ~ Chef ~
