GREEN PEPPER JAMS

GREEN PEPER JAM
12 med.-sized green peppers, seeded
7 c. sugar
1 1/2 c. vinegar
1 tsp. turmeric
1 pkg. powdered pectin
Directions
Grind peppers finely.
Pour 2 cups peppers and half the juice into a pot
Add sugar, vinegar and turmeric.
Bring to a boil; add pectin.
Bring to a rolling boil; boil hard, stirring constantly, for 1 minute.
Remove from heat; let stand for 5 minutes.
Pour into sterilized jars; seal. 17/2/12  food.tv *
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Green or red pepper Jam Recipe
• 6 Green or Red Peppers (ground) (large)
• 1 1/2 cups cider vinegar
• 1/2 cup Apple Juice (100%)
• 1 teaspoon butter
• 3 cups Sugar (measured and set aside)
• 1 box Pectin (Ball, low sugar/no sugar)
Directions
Wash remove seeds and grind peppers. Combined peppers, vinegar, apple juice and pectin in a medium sauce pan, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat. Add sugar all at once and bring back to a hard boil and boil for 2 minutes. Remove from heat and ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
+++If you like it spicy add (1/4 - 1/2) cup of ground hot peppers.+++ “RECIPETIPS.COM 17/2/12
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Red Pepper Jam Recipe
• 12 sweet red peppers (about 4 pounds)
• 1 tablespoon salt
• 1 pint vinegar
• 3 cups sugar
Directions
• Remove seeds from peppers and grind or chop very finely by hand or in a food processor. Sprinkle with salt and let stand for several hours, then drain. This step removes moisture from the peppers and reduces the time needed to cook them down to a suitable thickness.
• Put the drained peppers, sugar and vinegar into a non-reactive pan large enough to hold the ingredients as they boil. Boil gently until the mixture has a spreadable, jam-like consistency, about 1 hour.
• It will keep for weeks , refrigerated or indefinitely, if frozen. It can also be canned in a boiling water bath, following standard canning instructions. Recipetips.com 17/2/12*Helena Kruger
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Groen soetrissie konfyt
Die konfyt is heerlik op roosterbrood. Maak net seker jy kap die soetrissies baie fyn.
4 koppies groen soetrissies, fyngekap
500 ml suiker
2 ml sout
2 ml gemmer
2 ml gemengde speserye
Meng al die bestanddele in 'n vlekvrye staalpot en laat staan vir 2½ uur.
Kook nou alles saam vir 40 minute oor matige hitte tto stroop begin dik word.
Verwyder van stoof en bottel warm “Kookkuns” 17/2/12*Helena Kruger*
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Rooi soetrissie-konfyt
• 6 rooi soetrissies
• 1 middelslag ui, fyngekap
• 1 k water
• 25 ml balsamiese asyn-reduksie
• Knippie growwe sout
Onpit en sny die rooi soetrissies in kwarte – plaas met velkant na bo in warm oond en bak tot vel swart geskroei is. Plaas die soetrissies in ‘n plastieksakkie en laat dit vir ongeveer 10 minute eenkant staan. Trek die velletjies af en gooi weg. Sny die soetrissies in dun repies. Plaas die grofgekapte ui en water op die stoof – kook tot effe sag maar nie heeltemal deurskynend nie. Gooi soetrissies by die gestoofde uie en water. Voeg balsamiese asyn-reduksie en ‘n knippie sout by. Reduseer totat die mengsel soos ‘n loperige konfyt lyk.
Indien jy nie ‘n balsamiese asyn-reduksie het nie kan jy gewone balsamiese asyn gebruik, voeg net 2 tot 3 eetlepels suiker by die mengsel. “Kyknet” 17/2/12*Helena Kruger..
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