Those gorgeous peppers make me think it’s time to make pepper jelly. If you think you won’t use it, see the next recipe for a yummy vinaigrette. If you don’t have enough peppers in this week’s box, maybe you still have a few from last week? Or save this week’s and cross your fingers we’ll have some in next week’s box.
This is a recipe from Linton Hopkins of Restaurant Eugene.
Ingredients:
6 red bell peppers, cored, seeded and minced 6 – 12 spicy peppers, cored, seeded and minced 6 cups granulated sugar 1 cup white vinegar 1/2 cup lemon juice 6 ounces liquid pectin
Preparation:
In a large saucepan, combine peppers, sugar, vinegar and lemon juice. Bring to a boil, then reduce heat and simmer 10 minutes. Remove from heat and push the solids through a sieve. Return juice to the saucepan and bring to a boil. Add pectin and boil hard for 1 minute. Remove from heat, skim foam off jelly and put into jars.
You can preserve this using the hot water bath canning method (boil jars, warm lids, fill jars, boil with water to cover jars by 2 inches for 10 minutes, then remove from water and cool) or you can refrigerate your jelly.