 |
| Cowboy Candy Pepper Jelly |
 |
| Cowboy Candy {Candied Jalapenos} |
I assumed it would simply be like Pepper Jelly with bits of candied jalapeno peppers in it, and it is that and more. It takes it to the next level in taste and texture. The Pepper Jelly adds a bit more sweet and heat, while the Cowboy Candy add a bit more kick. Oh my goodness ... so good! Great served over cream cheese with crackers, used as a basting sauce on grilled/roasted chicken or pork, or served on the side as an accompaniment.
 |
| Pepper Jelly |
RECIPE
Ingredients
1 ¼ cups white vinegar
2 cups chopped green peppers (seeded)
1 cup chopped jalapeno peppers (seeded - wear gloves when handling the jalapeno peppers)
6 cups sugar
1 pkg Sure-Jell
1 tsp butter (to prevent foaming)
1 - 8 oz. jar Cowboy Candy {Candied Jalapenos}
Method
Pulverize or puree in blender:
¼ cup vinegar
chopped peppers
chopped jalapeno peppers
In large stock pot or pan:
Add pulverized/pureed peppers, 1 pkg Sure-Jell, 1 cup vinegar, 1 tsp butter. Boil 3 minutes, skim off foam (if any). Pour in sugar all at once and boil hard (rolling boil) for 1 minute. Add one (8 oz) jar Cowboy Candy with liquid and stir well. Remove from heat and ladle into sterilized jars leaving 1/4-inch headspace.
Process jars 10 minutes in boiling water bath or steam canner. Remove jars and let sit undisturbed on a kitchen towel or rack on your countertop 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.