I have been jealously hording the last of this year’s crop of heirloom Italian peppers whose seeds my grandfather originally brought from Giulianova, Italy one hundred years ago. They are notoriously long to ripen and I can’t harvest the seeds till the peppers turn red, so I have been babying them along under plastic alongside my house where they get the southern sunshine. But this week’s Thanksgiving snow and 20 degree temperatures did me in, so I finally had to pick the remaining fruit.
The peppers are a variety loosely described as Corno di Toro, or Bull’s Horn, for their elongated shape. Unlike bell peppers generally available in US grocery stores, their flesh is delicate and mild. While not usually found at the local grocery, they are offered in farmers markets. Usually I pan fry them and make them with scrambled eggs like my grandmother did.
But in the holiday spirit, and inspired by my food writing friend Cathy Barrow, I made sweet/hot red pepper jam today. Cathy, who writes as Mrs Wheelbarrow, has just published an authoritative book on preserving foods and offering kitchen wisdom. I have been devouring her recipes since getting an advance copy.
Cathy is inspiring. Even if you are a beginning preserver, she makes you want to dive in and try these wonderfully easy recipes. I’ve read the book from cover to cover, and have made many of her recipes, from exotic pickles and jams to the bonus recipes that go with the preserved vegetables and fruits. I wish I lived closer to her home base in Washington, DC, where she often teaches and writes for the Washington Post.
It’s not too late to preserve the goodness of fresh fruit or vegetables as a gift for a family member or friend. Farmers markets still are offering apples, which can be made into chutney, or tomatoes for your own homemade ketchup or chili sauce.
There is nothing better than a homemade gift, and Cathy’s book offers a guide to making awesome treats just in time for the holidays.
Heat and Sweet Red Pepper Jelly
This recipe makes a wonderful gift, with something delightful for everyone, including spicy flavors. Make sure to use only red peppers for the brightest color and wear gloves for handling the hot peppers. Inspired by Mrs Wheelbarrows’s Practical Pantry.
2 ½ cups granulated sugar
¼ cup honey
3/4 cup cider vinegar
juice of one lemon
¼ cup finely minced habanero peppers (I used an equivalent amount of sweet peppers instead because of the heat factor)
½ cup finely minced sweet red pepper
½ tsp unsalted butter (optional)
Preparation:
Combine sugar, honey, vinegar and lemon juice in a non-aluminum pot. Bring to a boil to dissolve the sugar. Add the peppers and return to a boil. Bring the temperature to 220 (F) or a strong boil for about 10-15 minutes. Remove from heat and cool to room temperature.
Ladle into small jars that have been run through the dishwasher, leaving ½ inch space at the top. Make sure the rims are clean. Wipe using a damp paper towel. Place the lids (make sure to use lids that are being used for the first time) and rings on the jars and finger-tighten them. Process in a boiling-water bath for 10 minutes then remove. The resulting jelly will be shelf stable for up to one year.
My friends at Sunday Supper have also got great ideas about gifts from the kitchen:
Beverages:
- Cold Brew Coffee Concentrate by Supper for a Steal
- Cranberry Infused Vodka by The Redhead Baker
- Cranberry Pomegrante Vodka by Recipes, Food and Cooking
- Creamy Coconut Liqueur by Manu's Menu
- German Egg Liqueur (Eierlikör) by Magnolia Days
- Holiday Sangria Surprise by Momma's Meals
- Homemade Kahlua by Country Girl in the Village
- Homemade Organic Lavender Honey by An Appealing Plan
Bread:
- Homemade Pumpernickel Bread by The Foodie Army Wife
- Pumpkin Beer Bread Gift Basket by The Girl in The Little Red Kitchen
Appetizers and Snacks:
- Boozy Olives by Culinary Adventures with Camilla
- Cookie Butter Puppy Chow by Bobbi's Kozy Kitchen
- Reindeer Snack Mix by MealDiva
Condiments and Sauces:
- Butterscotch Sauce {Low Carb} by Nosh My Way
- Cranberry Hatch Chile Salsa by The Texan New Yorker
- Ginger Jam by What Smells So Good?
- Lemon Ginger Marmalade by Hezzi-D's Books and Cooks
- Microwave Caramel Sauce by That Skinny Chick Can Bake
- Slow Cooker Apple Butter by Shockingly Delicious
- Sweet-Hot Red Pepper Jam by Delaware Girl Eats
Savory and Sweet Mixes:
- Creole Jambalaya Mix by Nik Snacks
- Gingerbread Hot Chocolate Mix by Feed Me, Seymour
- Homemade Brownie Mix in a Jar by The Perfect Brownie
- Homemade Sazon Seasoning by The Little Ferraro Kitchen
- Skinny Mocha Latte Mix by Cindy's Recipes and Writings
Desserts and Sweets:
- Assorted Macaroons by Take A Bite Out of Boca
- Bacon & Mixed Nuts Caramel Corn by Brunch with Joy
- Brandy Truffles by Food Lust People Love
- Carob Peanut Butter Cups by Pies and Plots
- Chocolate Cranberry Nut Candy by Peanut Butter and Peppers
- Cinnamon Candied Pecans by Noshing With The Nolands
- Coconut Oil White Chocolate + Chocolate Chip Cookies by Wallflour Girl
- Ho Ho Oreo Bark by Seduction in the Kitchen
- Homemade Marshmallows by Curious Cuisiniere
- Maple Chocolates by Jane's Adventures in Dinner
- Matcha Green Tea Holiday Wreath Cookies by NinjaBaker
- White Chocolate Lollipops by The Life and Loves of Grumpy's Honeybunch
- White Christmas Fudge by Rhubarb and Honey
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