Jam and Canning Recipes: The Top Jam and Canning Recipes (Canning And Preserving Recipes) by Smith Jamie

Author:Smith, Jamie [Smith, Jamie]
Language: eng
Format: azw3
Published: 2015-08-22T04:00:00+00:00

Directions

Wash peppers and place in blender with vinegar.

Blend until peppers are ground fine.

In a saucepan, combine pepper/vinegar combination with salt and water.

Cook until peppers are tender.

Strain through cheesecloth and return liquid to large boiler.

In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.

Stir well, making a paste.

Add to boiler and cook over low heat until everything is blended well.

Slowly bring up to a boil, stirring constantly.

It will stick if it is not stirred constantly.

It will thicken as soon as it gets to a boil.

Turn off and dip into prepared jars.

Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.

I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.

Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.

Turn upright after 5 minutes and allow to cool completely before moving.

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