Welcome to Day 2 of Farmer's Market Week.......
Tuesday’s Farmers Market Week Recipes
- Cinnamon Baked Peaches Easy Dessert Recipe by Intelligent Domestications
- Green Cucumber Mint Smoothie by Our Sutton Place
- Grilled Garlic Parmesan Corn on the Cob by Cheese Curd In Paradise
- Harvest Squash and Rigatoni by Making Miracles
- Hungarian Wax Pepper Jelly by A Day in the Life on the Farm
- Sautéed Mexicorn by Palatable Pastime
The last 2 trips to my CSA found me with about 4 oz. of Hungarian Wax Peppers. I have made pepper jelly from Jalapenos many times and I thought why not try it with the Hungarian Peppers. I am so glad that I did. Very similar in taste with the Jalapeno Jelly but a beautiful golden yellow.
Since I was canning anyway I also made some Dill Pickles and Refrigerator Pickles because the cucumbers are growing like crazy in my garden right now and the CSA gives me several each visit. Cucumbers are very inexpensive at the farmers markets right now and these are two great ways to preserve them.
Yield: 20 oz.
Hungarian Wax Pepper Jelly
This pepper jelly is made using Hungarian Wax Peppers. It is great mixed with cream cheese and served with crackers. An easy and delicious snack or appetizer.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 4 oz. Hungarian Wax Peppers
- 2/3 c. cider vinegar, divided
- 2 c. sugar
- 2 oz. liquid pectin
Instructions
- Stem and seed the peppers. Place into a food processor with 1/3 c. of the cider vinegar and puree until smooth.
- Place the remaining cider vinegar in a pan with the sugar and bring to a boil over high heat. Add the pepper mixture and cook for 10 minutes, stirring frequently.
- Add the liquid pectin and continue to boil, stirring constantly for another minute.
- Divide the jam between sterilized canning jars. I used 3 (4 oz) jelly jar and 1 (8 oz) half pint jar. Seal with sterilized caps and rings and place into a boiling water canning bath for 10 minutes. Turn off heat and let remain in water bath for 5 more minutes before removing and allowing to cool.
Notes:
Recipe from Ball Canning Jars
Nutrition Facts
Calories
90.17Fat (grams)
0.02Sat. Fat (grams)
0.00Carbs (grams)
23.09Fiber (grams)
0.31Net carbs
22.78Sugar (grams)
20.22Protein (grams)
0.06Sodium (milligrams)
6.38Cholesterol (grams)
0.00
I LOVE pepper jelly on cream cheese with crackers for an appetizer - it's so addictive! This looks wonderful!
ReplyDeleteThanks Rebekah, we love it too.
DeleteYou are inspiring! I just ordered some pepper jam and I should have tried to make it instead. I like it on toast with peanut butter, among other things.
ReplyDeletebe well... mae at maefood.blogspot.com
I do like it on toast...I haven't tried it with peanut butter. That might be breakfast this morning.
DeletePepper jelly with cream cheese is so yummy! I have not tried this pepper before, and this sounds so good!
ReplyDeleteIt turned out lovely Ashley.
DeleteI cannot find the Hungarian wax pepper recipe... are you sharing? Thank you!
ReplyDeleteI'm not sure what happened there but I put it back on the post. Thanks for letting me know Marcey.
DeleteLove pepper jelly with cream cheese! When do you add the puréed peppers/vinegar mix to the rest?
ReplyDeleteTara, thanks so much for pointing out my booboo. I am fixing the recipe right now. I appreciate the heads up.
DeleteThank you! It happens :-)
DeleteCould I make these with red hungarian wax peppers or would they be too hot? Someone just gave me a huge bag of them. Could I mix with my yellow hung wax peppers from my garden?
ReplyDeleteI think you could mix and match any peppers in this jam. The heat factor is really individual taste. I like to mix my pepper jam with cream cheese so you can adjust the heat by adding more or less jam.
DeleteHi, saw your recipe for Hungarian wax pepper jelly. I’m going to make it but was wondering if I could use powdered pectin instead?
ReplyDeleteI'm sure you could, just folllow the directions on the package and use accordingly.
DeleteHow many peppers is 4oz?!
ReplyDeleteA kitchen scale is inexpensive and priceless when making recipes. Peppers come in many different sizes so it is best to use weight measurements.
DeleteIs it 4 oz of peppers before taking stem and seed off?
ReplyDeleteyes.
Delete