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Sunday, September 19, 2010

Apple Butter & Jalapeno Jam Daring Cooks

John from Eat4Fun came up with a fabulous challenge for September's Daring Cooks challenge. We were presented with two recipes, one for apple butter and one for bruschetta in a jar. The challenge was to try our hand at some canning, and include at least one of the recipes that he posted.

I grew up in Pennsylvania and apple butter is a staple for the Pennsylvania Dutch. I am not Pennsylvania Dutch, they are of German descent, but in my college cottage cheese and apple butter were always on the salad bar.

I prefer my apple butter with as few additional ingredients as possible. I used golden delicious apples, apple cider, and cinnamon. I cooked the apple until they were mush and then cooked them some more, eventually adding a little cinnamon. I ended up with a jar for the refrigerator and some bags for the freezer.

I have had my eye on a jalapeno jelly. It calls for red peppers, green peppers, jalapenos, red wine vinegar, sugar and pectin. It is a simple recipe but makes two beautiful jars of jam.

The recipe is from Chevys and Rio Bravo's Fresh Mex Cookbook. It is a real fun cookbook. Sweet Hot Jalapeno Jelly

Wear gloves while you prepare the peppers.

3/4 cup chopped red bell peppers (one large for me)
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapenos (about three large)
2-3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeeze lime juice
6 tablespoons Certo liquid pectin.

Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large sauce pan over medium heat. Heat until warm and sugar is dissolved.

Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes.

Stir in the pectin (follow the directions on the pectin for boiling time), increase the heat to medium-high and bring to a boil. Remove from heat and cool. The jelly will set as it cools down. When cool, cover and refrigerate for up to 5 days.

I brought this into work and put it on cream cheese and served it with crackers. It was gone in minutes.

I grew up helping my mother can. We canned whatever was available, peaches, apples, strawberries, tomatoes. It is a science, with set rules to keep everyone safe. John did a great job incorporating those rules in his post. It was a fun challenge, I wish that I had posted on time.


  1. I don't know why I'm so afraid of canning, but I am. Perhaps it's the next challenge I need to take on. I mean, I overcame my fear of bread didn't I? Surely I came overcome my fear of canning.

  2. Would you mind sharing the recipe for the jalapeno jelly? It sounds just the thing to go with bread and cheese.

  3. Thanks for posting the recipe. You serve it exactly how I would have... on top of cream cheese with crackers.

  4. I love both jams! The jalapeno jelly looks really good.