Loading...Recipe by: Galen Gann Posted in Canning2 Yahoo! Group files by Sue M. This is a sweet and spicy condiment that will get anyone’s attention.
Difficulty: Intermediate
Servings: appx 10 - 8oz jars
Prep Time: 15 minutes if using a food chopper Cook Time: 30 minutesIngredients
First process
4 lb. fresh jalepeno peppers sliced
2 lb. onions diced
1/2 cup vinegar
1/2 cup water
second process
6 to 8 cups sugar
2 Tbs. mustard seed
1 tsp. turmeric
2 tsp. celery seed (optional)
1 Tbs. garlic powder
1 tsp. ginger
Directions
Slice Jalapenos into thin slices and dice onions (I would suggest a pair of
rubber gloves for handling jalapenos, personal experience, do not touch your
face!). Place in pan with water and vinegar, bring to a boil, cover, reduce
heat & simmer about 10 min or until tender (do not breath fumes) .
Note:
you can use pickled slices for this.
Pour off most of the water vinegar mixture, (hint keep juice for pepper
jelly) add the sugar and spices. Bring to soft ball candy temperature (240 degrees) on medium heat to completely dissolve sugar about another 10 or 15 min. Attend to the boiling mixture closely or it may scorch. Place boiling mixture into
jars, leaving 1/4 inch head space. Adjust caps….Seal. BWB 10 minutes
Categories: Appetizers & Snacks, Boiling Water Bath, BWB Condiments, BWB Other, BWB Pickles & Pickled Stuff, Canning, Condiments, Gift Basket Goodies, Preserving, Relishes & Chutneys
Submitted by: absinthe on August 24, 2010
lreazer says:
This is interesting, but I am not sure what you do with it? I am canning everything – lots of new recipes, and not exactly sure what this is – candy? Relish? Chutney?
On August 25, 2010 at 1:47 pm
Pete says:
I could see it on a relish platter, on burgers, in a grilled cheese sandwich, with a bowl of beans, or just as a side to any sandwich. But then I like hot peppers/chiles!
The name is probably just a play on words, since it wouldn’t really be fed to a child as candy, but to the rough and rowdy cowboy who would tend to like hot peppers it might just be candy.
On August 25, 2010 at 4:00 pm
Jeanne says:
I have been enjoying it on crackers with my dad’s smoked salmon. It’s not blow-your-mouth off hot, but has a nice kick and a pleasant sweet and sour vinegar flavor. If I had to change anything about the recipe, I’d probably pull the mix off the heat shortly before it hits soft ball stage, so it’s just a little looser in texture. It cans up to about the thickness of marshmallow creme. I like it!
On August 26, 2010 at 11:53 pm