Recipe and photos by our
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Ice Pepper Jelly is the ultimate celebration of Saldaea ~ where tree sap freezes until it bursts and fiery-tempered women are unrestrained. Heat balanced with sweet as it is with Saldaean romance. Let this treat scream at your taste buds and shout back with respect.
My heart rises with the sun
To the chime of swords
I die at sunset
ingredients
Note: for canning purposes/food safety do not change the amounts of the different ingredients in this recipe, aside from using different colors/types of peppers
1 large yellow bell pepper
1 large orange bell pepper*
10 ice peppers jalapenos (see note)
1 1/2 cups white vinegar
1/2 teaspoon salt (I prefer kosher)
5-6 cups granulated sugar
3-ounce pouch liquid fruit pectin (like Certo)
*I sometimes substitute Sweet Gypsy Peppers for one of the Bell Peppers. However they are smaller, so make sure you are using an equivalent amount.
directions
Remove stems, cut peppers into halves, then chop both bell peppers and jalapenos in a food processor until finely chopped. If you do not have a good processor, finely chop peppers by hand. (Tip: To minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2.)
Add all of the chopped peppers to a large pot. (Tip: I recommend using a 5-6 quart pot, as the jelly will foam when it comes to a boil. Use a larger pot if doubling the recipe.)
Stir in the vinegar, salt and sugar. Bring the mixture to a boil. Boil for 10 minutes, stirring frequently.
Add the liquid pectin packet. Stir well and boil for 1 additional minute.
Remove the pot from the heat. Ladle/ pour the jelly to within 1/4-inch of the top of clean, warm canning jars. (Tip: I wash my jars in the dishwasher and let them steam dry, taking them out while still warm. I boil the lids in hot water for 15 minutes while jelly is cooking.)
Wipe the rim of the jar with a damp washcloth. Place a lid and ring on each jar and process in a water bath canner for 10 minutes. (Tip: I use a large soup pot and lid, large enough to fully submerge jars with an inch of water over the top of them.) Boil them for 10 minutes. You may need to add additional time if you live above sea level; the pectin box/info should give details).
Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up and cool. Lids should seal within 24 hours. (Tip: To be sure they have sealed, I tap the top and listen for a dull sound rather than a hollow sound.)
ingredients
directions
Yields: 4 pint jars
1 large yellow bell pepper
1 large orange bell pepper*
10 ice peppers jalapenos (see note)
1 1/2 cups white vinegar
1/2 teaspoon salt (I prefer kosher)
5-6 cups granulated sugar
3-ounce pouch liquid fruit pectin (like Certo)
*I sometimes substitute Sweet Gypsy Peppers for one of the Bell Peppers. However they are smaller, so make sure you are using an equivalent amount.
Remove stems, cut peppers into halves, then chop both bell peppers and jalapenos in a food processor until finely chopped. If you do not have a good processor, finely chop peppers by hand.
Add all of the chopped peppers to a 5-6 quart pot, as the jelly will foam when it comes to a boil. Use a larger pot if doubling the recipe.
Stir in the vinegar, salt and sugar. Bring the mixture to a boil. Boil for 10 minutes, stirring frequently.
Add the liquid pectin packet. Stir well and boil for 1 additional minute.
Remove the pot from the heat. Fill canning jars with jelly to within 1/4-inch of the rim.
Wipe the rim of the jar with a damp washcloth. Place a lid and ring on each jar and process in a water bath canner for 10 minutes. You can use a large soup pot and lid, large enough to fully submerge jars with an inch of water over the top of them. Boil them for 10 minutes. You may need to add additional time if you live above sea level; the pectin box/info should give details.
Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up and cool. Lids should seal within 24 hours. To be sure they have sealed, tap the top and listen for a dull sound rather than a hollow sound.
Better to have one woman on your side than ten men.
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