Candied Jalapenos

This is another recipe I grabbed of the world wide web. Candied Jalapenos?! C'mon I had to give it a go. I am SO glad I did. Here is her recipe.
I halved it. I wasn't sure what I could possibly do with that many candied jalapenos and I wanted to be sure they were loved and adored by my family before I went candy crazy. I now know I will make the full batch next time and maybe even double it. But just so you know this worked beautifully halved.

•3 pounds fresh, firm, jalapeno peppers, washed
•2 cups cider vinegar
•6 cups white granulated sugar
•1/2 teaspoon turmeric
•1/2 teaspoon celery seed
•3 teaspoons granulated garlic
•1 teaspoon ground cayenne pepper

Remove the stems from your jalapenos and slice them up about 1/4 slices. You can wear gloves for this and I wont make fun of you but I truly didn't find a need as long as I kept my hands to myself and washed really well afterwards.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil, a good boil.
Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.
Use a slotted spoon to transfer the peppers, into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating.
Right like my family can wait that long?!

IF you half this like I did you're only going to end up with about 2 pint jars and again I didn't think that was worth processing because I know my husband will snarf these down quickly if I keep them in the frige.

However, when I make the full batch I'll can them and probably do half pint jars because I think they would make great little gifts.

You can eat these as is and they are yummy or you can add them to sandwiches or burgers and they are still yummy.

Raspberry Jalapeno Jelly

mmmmm raspberries

My favorite berry makes another appearance. This jelly is divine and easy. I followed this recipe exactly. A few tips though. I had to let mine get to a good true violent rolling boil. If it's not really rolling then you're going to get delicious raspberry jalapeno sauce which is equally delicious and a great glaze for meats but if you want jelly let it roll baby roll.

1 whole Green Bell Pepper
1 cup Raspberries (fresh Or Frozen)
5 whole Jalapeno Peppers
3 cups Sugar
¾ cups Cider Vinegar
3 ounces, fluid Liquid Pectin

Remove seeds from peppers or if you like it hot leave the seeds in, or if you like it kinda hot but not super duper hot leave half of them in. Dice up all your pepers nice and small about 1/4inch pieces. Place raspberries, peppers, sugar, and vinegar in a large saucepan. Bring to a boil. No really let them BOIL.

Continue to boil for 1 minute (I needed to let mine boil for more than 1 minute - I boiled it for like 3-4mins). Remove from heat and allow to cool for approximately 5 minutes. Stir in pectin. Strain mixture through a fine strainer to remove pieces of peppers. Pour into sterilized jars.

Seal and process for 10 minutes.

Okay here's the deal. If you are making one batch of this and you're using pint jars you're only going to get maybe one or one and half full pint jars. Which begs the question why process it? Just stick it in your fridge and eat use that sweet hot goodness. If you are using smaller half pint jars and gifting these (and please remember me on your gift list) then process them. Still I think I would make a couple of batches of this just to justify the canning process.

Dollup this on top of cream cheese and serve with crackers and you're the belle of the ball.

Lemon Curd

Lemon Curd - not lemon crud as my fingers keep wanting to type. This is a result of my friend Maggie Facebooking about lemon curd, lemon curd lemon curd. I looked through her site for her recipe but didn't find it so I searched and melted and mingled a combination of a few recipes for this one.

3/4c Lemon Juice
Zest of 1 Lemon
3/4C Sugar
3 Eggs
1/2c Butter

Couple of things; Already said this but use real lemon juice, but also real butter. I once heard margarine is more closely related to the make up of plastic than food. I'm not sure if that's true but it taste horrific. Don't use it. Don't feed it to your kids. Butter baby. mmmmm butter.

Now you could cook this with a double boiler and feel fancy shmancy. But I don't have a double boiler. And Lemon Curd seems fancy shmancy enough so why overdo it?
The reason a lot of recipes say double boiler is because you don't want lemon and scrambled eggs and if you plop some eggs into a hot lemony pan of goodness you're going to get scrambled lemon eggs. So, people go the double boiler way. But there is another way and I like it.

Take the butter and sugar and cream them up in your mixer. Then add the eggs one at a time and incorporate them fully. Everything will look lovely and soft and yellow. Then add your zest and juice and mix it up a bit more.

NOW let's cook it. Pour that lovely lemony mix into your pot and cook it on medium. Note I said medium, not medium high, not high medium, just medium. Cook it on medium and stir it. Don't stop stirring it. Okay you can stop to find the little one her binky or kick the dog out but don't walk away. Stir it on MEDIUM for about 15 minutes. It will start to get thick and delicious. When it starts to get thick and deliciously sticky on your spoon then you're golden. Pour it into a pint jar cover it up let it cool and really thicken up. Then my friend you are ready for lemon curd joy. Biscuits, scones, cakes, cupcakes, pancakes, crepes, lather it on and have your tiara near by because you are going to feel like your pedigree just came in and you are now Princess Lemonbottom of Curdshire.