My family loves pepper jelly of any kind. So I’m always looking for varieties to add to our pantry. When a neighbor brought me a ton of peppers, I started searching for a new recipe. My boys fell in love with this one….I witnessed one son add it to a sausage biscuit and another son ate it with peanut butter crackers￼!!!! This one may be their favorite yet!!
7- 8 fresh jalapeno peppers
1 – large or two medium size green bell pepper, seeded
2 – cups frozen blackberries, thawed
2 – tablespoons lemon juice
1 – cup apple cider vinegar
3 – cups sugar
4 – 5- half pint canning jars with lids and bands
Cut off the stems and remove the seeds from the peppers (I recommend wearing latex gloves while handling hot peppers). If you want a bit of a kick leave in half of the jalapeno pepper seeds.
Puree peppers using a food processor or high speed blender with cider vinegar until smooth.
In a large pot combine pepper puree with sugar.
Add the frozen blackberries to the blender or food processor and blend the blackberries with the lemon juice.
Add the blackberry pulp to the pepper purée and sugar. Bring the mixture to a full boil, reduce heat to a light boil and simmer, stirring frequently.
Remove from heat and skim off any foam (if any). Ladle into hot, sterile jar leaving 1/4 inch head space. Wipe rims with a clean cloth. Apply lids and bands and finger tighten.
Add jars to hot water bath and process in boiling water bath for 10 minutes.
My family loves to serve on crackers with softened cream or goat cheese as a snack or appetizer. And this is so easy to grab and go! When you are going to a family get together grab a jar of pepper jelly, a package of cream cheese and box of crackers and you are ready to go!!!
Sweet Pickle Relish is a
necessity in our kitchen. My family loves it on hotdogs, in potato salad, egg salad, tuna and chicken salad. And some are guilty of even eating it by itself!! It is one of those things that is simply nice to have on hand.
The original recipe that I used said that this would make 7 half pints. I think that all depends on how much you cook your relish down and how much water is in your cucumbers. I got more than double that amount when I made it.
- 8 lbs of pickling cucumbers
- 1/2 cup pickling salt
- 4 cups of white vinegar
- 2 cups of sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 2 1/2 cups (2-3 medium) onions finely chopped.
Wash the cucumbers well under cold running water, trim off both ends, but leave the skin on. Chop into chunks, then finely chop in a food processor. Put in a large pot or bowl. Sprinkle with the salt, mix the cucumbers and salt by hand. Top with enough cold water to cover completely. Let stand for 2 hours.
Finely chop the onion and set aside.
Drain the cucumbers, rinse well and drain.
In large stock pot, mix together the vinegar, sugar and spices. Stir in the onions and then the cucumbers.
Bring to a boil, lower to a simmer and simmer for 10 minutes.
Pack hot relish into pint or half pint jars.
Leave 1/2 inch headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on and tighten.
Process in a water bath for 15 minutes.
Let it sit for at least a month before opening.
As always ~ Enjoy and Happy Canning!