Pepper Jelly

Pepper Jelly


I'm going to try this recipe this year. The butter is interesting

  • 2 red peppers, seeded, finely chopped (about 1-1/2 cups)
  • 2 green peppers, seeded, finely chopped (about 1-1/2 cups)
  • 10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
  • 1 cup Apple Cider Vinegar
  • 1 pkg. SURE-JELL Fruit Pectin
  • 1/2 tsp. butter or margarine
  • 5 cups sugar, measured into separate bowl


Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

(recipe from Kraft/Sure-Jell)


Kosheri (an Egyptian dish of rice, lentils and vermicelli topped with tomato sauce)


4 tbsp olive oil
2 garlic cloves, crushed
2 hot red chillies, seeded and diced
8 ripe tomatoes, chopped (tinned are fine)
370ml water
4 tbsp cider vinegar
3 tsp salt
2 tsp ground cumin
20g coriander leaves. chopped
300g green lentils
200g basmati rice
40g unsalted butter
50g vermicelli noodles, broken into 4cm pieces
400ml chicken stock or water
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1 1/2 tsp salt
1/2 tsp black pepper
4 tbsp olive oil
2 onions, halved and thinly sliced

First make the sauce. Heat the oil in a pan, add the garlic and chilli, and fry for two minutes. Add the tomatoes, water, vinegar, salt and cumin, bring to a boil, then reduce the heat and simmer for 20 minutes, until slightly thickened. Remove from the heat, stir in the coriander and taste - add salt, pepper or coriander as required. Keep hot or leave to cool (just remember to adjust the seasoning once it's cold).

To make the kosheri, put the lentils in a large sieve and wash them under the cold tap. Transfer to a large saucepan, cover with cold water and bring to a boil. Reduce the heat and simmer for 25 minutes - the lentils should be tender but far from mushy. Drain in a colander and set aside.

ln a large bowl, cover the rice with cold water, wash and drain. Melt the butter in a large pan over a medium heat. Add the vermicelli, stir, and continue frying and stirring until they turn golden brown. Add the rice and stir to coat in the butter. Add the stock, nutmeg, cinnamon, salt and pepper, bring to a boil, cover, reduce the heat to its lowest setting and simmer for 12 minutes. Turn off the heat, remove the lid, cover with a clean tea towel and put the lid back on. Leave for about five minutes - this helps make the rice light and fluffy.

Heat the oil in a large frying pan and saute the onions over medium heat for about 20 minutes, until dark brown. Drain on kitchen paper. Gently break up the rice with a fork and add the lentils and most of the onions, reserving a few for garnish. Taste, adjust for seasoning and pile high on a platter. Top with the reserved onions and serve hot, with the sauce. ( Some people also garnish with a little yogurt)

Turmeric/Tamrind Juice

Here is a treat from Josephine's presentation last month:

Turmeric / Tamarind juice
by Josephine Rihoo

3-4 small raw turmeric roots
3-4 large (or six small) raw tamarind pods
2 large lemons, or 3 smaller lemons
Honey to taste
Slice the turmeric and put it in pan to boil with at least 3 cups of water.  Boil 20 minutes so some water will evaporate.  The water will be bright orange/yellow.
Clean the tamarind pods by peeling the dry skin and the strings, put the fruit (still containing seeds) in a glass container.  Pour some of the boiling water from the turmeric pan and pour over the tamarind and let them soak while turmeric is cooling down.
Place the turmeric pieces in food processor, without water, and crush them. Place the softened tamarind fruit in a strainer.  Gradually pour turmeric water over the tamarind, mashing the tamarind fruit pulp with a wooden spoon, through the strainer into the food processor, retaining the tamarind seeds and the second skin in the strainer. Discard seeds and skin.
Combine turmeric and tamarind fruit pulp in food processor with the juice of two large lemons, (or 3 small) and mix. Can add more water if mixture is too thick to drink. You can also rinse the pan with water and pour it in the mix too.
Add honey, to taste.
Shake well before pouring, and enjoy an ounce or two a day.

White Bean Dip


By Susan Belsinger

15 oz can Cannellini beans

½ cup celery chopped fine

2 Tablespoon diced onion

1 clove garlic, pressed

1-2 Tablespoon Mayo

½ teaspoon Dijon style mustard

¼ teaspoon Hungarian Paprika

¼-1/2 teaspoon salt

Fresh ground pepper

1 teaspoon minced Savory (or Marjoram)

1 Tablespoon minced Parsley

2 Tablespoon minced sweet pickle

Drain and rinse beans, put in med bowl & mash about half of beans with a fork, add the rest of ingredients and stir to blend. Refrigerate at least 30 minutes before using. It will keep up to 3 days in refrigerator.

Use as sandwich spread, on crackers, on pita or in a tomato, just as you might use tuna salad.

Courtesy of Deborah Brooks