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Nutritionist
USA
1971 Posts |
 Posted - 07/31/2008 : 10:56:47 PM
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Red Onion Jam (on left) and Hot Pepper Jelly (on right) on crackers with cream cheese
Red Onion Jam
3 c prepared red onions
1/4 c red wine
1 1/4 c apple juice
3/4 c red wine vinegar
1 T fresh chives, chopped
1 t fresh oregano, minced
1/2 t coarsely-ground pepper
5 c sugar
1/2 c firmly packed brown sugar
1 pouch Certo fruit pectin
Clean and quarter the onions and then thinly slice them. Place onions, liquids, seasonings and sugars into a large, heavy pot. Bring to a full rolling boil, stirring so the mixture doesn't stick. Add the Certo liquid pectin and boil to the jelly stage. (I ignore the Certo instructions to only boil for one minute after adding the Certo because we like our jam a little more firm than that.) Ladle into jars and process per usual jam instructions.
Red Onion Jam is a deep burgundy color in the jelly jars
Yummy on crackers with cream cheese - and it looks positively festive with the deep color of the jam and onions contrasting with the green specks of chives and oregano! Also good as a glaze on meat.
Hot Pepper Jelly
1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 hot peppers, seeded finely chopped (about 3/4 cup)
1 1/2 cups cider vinegar
6-1/2 cups sugar, measured into separate bowl
1 pouch Certo Fruit Pectin
I used my KA food processor to finely chop the various peppers.
Put chopped peppers, vinegar and sugar into a heavy, large pot. Bring to a full rolling boil, stirring so the mixture doesn't stick. Add the Certo liquid pectin and boil to the jelly stage. Ladle into prepared jars and process per usual jelly or jam instructions.
Hot Pepper Jelly
Also yummy on crackers with cream cheese: gold-colored jelly with multi-color specks of peppers
NOTE: I didn't use gloves to seed the six hot peppers needed for one batch of this jelly, but if you're making any quantity of this, be sure to use gloves to protect your hands.
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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KitchenAidPhoebe
3016 Posts |
Posted - 08/05/2008 : 6:30:17 PM
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As always Bonnie.....YUM.....
KitchenAid Phoebe |
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Nutritionist
USA
1971 Posts |
Posted - 08/05/2008 : 9:22:20 PM
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quote:
Originally posted by KitchenAidPhoebe
As always Bonnie.....YUM.....
KitchenAid Phoebe
Hi Phoebe! Hope all of our awesome moderators enjoyed them!
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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loves pink
772 Posts |
Posted - 08/07/2008 : 1:31:36 PM
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These look great Bonnie, when did you find the time to do this?
I make the pepper jelly as well. It's also good served over a block of cream cheese, that way you can serve it with the crackers on the side and the crackers won't get soggy. Ask me how I know!
Tonia |
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Nutritionist
USA
1971 Posts |
Posted - 08/08/2008 : 5:48:30 PM
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quote:
Originally posted by loves pink
. . . It's also good served over a block of cream cheese, that way you can serve it with the crackers on the side,the crackers won't get soggy. Ask me how I know!
Tonia
LOL
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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TacoBelle
41 Posts |
Posted - 08/14/2008 : 07:46:35 AM
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I've never heard of onion jam! That one sounds delicious. :)
Last year for Christmas I made red pepper jelly and white wine jelly. The two together along with some cheese cookies wrapped in green cellophane made a cute little gift basket. (I added peanut brittle, fudge and shortbread cookies to the immediate family's baskets.)
I'm thinking of trying margarita jelly for something different this year. Does that sound good to anyone? I'm just not sure how I'd serve that one. |
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Nutritionist
USA
1971 Posts |
Posted - 09/03/2008 : 2:39:35 PM
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Herbs de Provence and Garlic Jelly
Yield: About 4 (1-cup) jars or 64 servings, 1 Tbsp. Each
Ingredients
1 3/4 cups dry white wine
1/4 cup minced garlic
1/4 cup white wine vinegar
1 T Herbs de Provence (recipe below)
3 1/2 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
Directions
(Please note that these directions are for making the jelly itself. I have not included the actual canning instructions because that's really a whole topic in itself. If you've made jelly before, you know what to do. If you haven't, I suggest getting a book on home canning because there's really no way a short post on a forum can tell you everything you need to know about canning.)
Mix wine, garlic, vinegar and herbs in 6- or 8-qt. saucepot. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil until it passes the jelly test, stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Process per usual canning instructions for jellies and jams.
You can use the jelly on crackers with cream cheese, or use it as a wonderful glaze when grilling or baking chicken.
Picture of the Herbs de Provence and Garlic Jelly
Herbs de Provence
3 T thyme
3 T majoram
3 T savory
1 T basil
2 t rosemary
1/2 t rubbed sage (I skip this because we don't like sage)
1/2 t fennel seed
Mix dried herbs together and store in air-tight container.
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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Nutritionist
USA
1971 Posts |
Posted - 09/03/2008 : 3:04:30 PM
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Jelly Tests
Temperature Test
Before cooking the jelly, take the temperature of boiling water with a jelly, candy or deep-fat thermometer. Using the same thermometer, cook the jelly mixture to a temperature of 6° C (8° F) higher than the boiling point of water. Be sure to check the boiling point of water each time jelly is made.
Sheet Test
Dip a cold metal spoon into the boiling fruit mixture. Raise the spoon above the steam. Swirl the jelly in the spoon a little bit. Then, tip the spoon so the mixture runs off the side of the spoon into the kettle. When 2 drops start to drip off the spoon, but then run together so they form a 'sheet' of jelly running off the spoon, the jelly stage has been reached. As soon as the jelly stage has been reached, take the jelly off the heat and skim.
I've always gone by the 'sheet test' when I make jelly and jam.  Out of curiousity, I did check the temperature a few times when making jelly, but found that the jelly reached the sheet stage before it was 8° F higher than the boiling point of water. The sheet test is super easy - no extra fuss of boiling water and taking temperatures of the water and carefully watching the temperature of jelly. I've always figured 'Hey, I have a spoon in the pot anyway, so why not use it to do the sheet test!'
If you've never done the sheet test, it may sound a bit confusing. But, when you see two drops of jelly come together and 'sheet' off the spoon, you will KNOW immediately 'aha, that is it!'
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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PinkGranny
1105 Posts |
Posted - 09/03/2008 : 11:16:55 PM
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Thanks...I appreciate you sharing with us again! 
PinkGranny |
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Nutritionist
USA
1971 Posts |
Posted - 09/17/2008 : 7:42:35 PM
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TacoBelle, the red pepper jelly and white wine jelly sound wonderful! Would you post the recipes, please?
Margarita jelly! What a fun idea! Do you have a recipe for that, or were you just going to 'wing it' and come up with one yourself?
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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Nutritionist
USA
1971 Posts |
Posted - 09/17/2008 : 7:59:06 PM
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Herbs de Provence and Garlic Jelly-Glazed Chicken Breasts
I used boneless, skinless chicken breasts for this. I cut them in half, soaked them overnight in the refrigerator in salt water. Next morning, I drained off the salt water and rinsed the meat several times. I put them back into the bowl, added sufficient buttermilk to cover them, covered the bowl, and put them back into the refrigerator for the day.
When I was ready to make supper, I took the chicken pieces out of the buttermilk and allowed them to drain a bit - just long enough so they weren't dripping buttermilk. Then, I placed the chicken pieces on a clay baking sheet and put them into the oven - about 400 degrees F. I baked them for about 20 to 30 minutes, until the edges of the meat pieces were just starting to brown a bit.
Then, I put some of the jelly on each chicken piece. I used a basting brush to coat the pieces. The jelly will melt and run off the hot meat, but that's okay. Just spoon or brush some more back on each piece of meat a few times and then put the chicken back into the oven. Lower the temperature to 375 degrees F and check the chicken every 10 to 15 minutes. Swirl the basting brush around in the jelly that has melted off the chicken pieces and brush it back onto the meat each time you check the chicken. Continue baking until the chicken is done. The jelly glaze will brown very nicely.
I used a 1-cup jelly jar of the Herbs de Provence and Garlic Jelly
for a batch of 5 or 6 breasts.
Adding the jelly to the partially-baked chicken breasts
Dinner was green beans from the garden with bacon and onions, baked potatoes also fresh from the garden, and the glazed chicken breasts
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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KitchenAidPhoebe
3016 Posts |
Posted - 09/18/2008 : 1:59:21 PM
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Bonnie, this looks Sooooo good!
KitchenAid Phoebe |
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Nutritionist
USA
1971 Posts |
Posted - 09/18/2008 : 2:30:08 PM
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Thanks, KAPhoebe!
A jar or two the jelly along with the recipe for the glazed chicken would make a nice 'homemade gift from the kitchen' (to make the chicken posting fit in with the topic - LOL).
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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SpiceUmUp
USA
1865 Posts |
Posted - 09/18/2008 : 2:37:47 PM
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I can tell ya from personal experience that the hot pepper jelly is GREAT!!!!
Still enjoying it Bonnie!
Happiness is Fresh baked bread, aged wine, soft cheese and firm friends.
Life is to short for Boring food
KitchenAid Forum: Where nuts are not just an ingredient, they are a community
Where you are is where you are meant to be. Everything you have done has brought you to this place at this time. It is where you are going that you can change
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Nutritionist
USA
1971 Posts |
Posted - 09/18/2008 : 2:50:13 PM
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Thanks, Spice! So glad you are enjoying it.
Hmmm. I just bet that jelly would make a great meat glaze, too! Chicken breasts with Hot Pepper Jelly Glaze. Oooo, yeah. I just might have to sacrifice a jar of the hot pepper jelly to give that a try. LOL
Bonnie
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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KitchenAidPhoebe
3016 Posts |
Posted - 09/18/2008 : 4:54:16 PM
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Bonnie, is that the same type hot pepper jelly you put over cream cheese for a cracker spread?
We have a really hard time finding that stuff around here.....
KitchenAid Phoebe |
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Topic |
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Fun Jams
