Tuesday, August 28, 2012

Sneak Peek from Vegan Food Gifts: Jalapeño Jam

Canning.  I would have never-ever guessed that this would be something I was so in love with.  My mom and I are both city girls gone country (She was first, and I followed her into the woods!) who have straight up become Little-Suzy-Homemakers and haven't looked back.

If you are already getting ready to click away from this post because you don't have the "specialty" equipment necessary to do home canning, or are too afraid of the process...DON'T!  Keep reading.  I shall dispel all of your fears!

Up until recently, I would have to trek out to Mom's ranch to use her equipment, or I would use my own "hacked" equipment at home, which I made using THIS METHOD which worked out fine for small batches.  Well today I finally bought myself a proper waterbath canner.  It was only $22 at the hardware store.  But you can easily make the recipe below with what you have around the house, as long as you have the jars, lids, and rings, which can be picked up at any supermarket or hardware store.

The method is described below, but if you would like to read more about home canning, check out this amazing free download from Ball.

Peppered Tofurkey sandwich on sourdough with Jalapeño Jam, mixed greens and Vegenaise
Jalapeño Jam 
from my upcoming book Vegan Food Gifts: More than 100 Inspired Recipes for Homemade Baked Goods, Preserves, and other Edible Gifts Everyone will Love

Growing up, I would always say, "Gross! Who on earth would want to eat jalapeño jelly?" I know there are many who still have this opinion (my husband included), but as I have grown up, and my tastebuds have matured, I simply can't get enough of the stuff. The main problem, however, is that most jalapeño jellies are a very unnatural hue of neon green, so I now make my own, leaving it chunky with pieces of jalapeño in it, making it more of a jam then a jelly.

How do I enjoy this sweet and spicy treat?  Most often, I enjoy it on a toasted bagel or on crackers with some vegan cream cheese, but it also yummy as a sandwich spread (see above) or as a glaze for tofu!

12 whole fresh jalapeños
2 cups apple juice
1/2 cup apple cider vinegar
1 package (1.75 ounces) SureJell pectin
1/2 teaspoon nondairy butter (to help prevent foaming)
4 cups evaporated cane juice or granulated sugar

For canning, you will also need:
6 (8 ounce) jars
6 rings and lids
12 quart pot
Jar rack
Canning tongs
Magnetic lid lifter
Wide mouth funnel

Remove the stems from the jalapeños. If you like it spicy, leave in the seeds and core. Leave some in for a medium jam, or remove all seeds for a milder jam.
Using a food processor, chop jalapeños into a pulp.
Add jalapeno pulp, vinegar, juice, pectin, and butter (if using) to a pot.


Bring to a boil, stirring consistently.


Once the mixture comes to a full rolling boil, stir in the sugar.


Return to a boil, and boil hard for one full minute.



Ladle into sterilized jars, allowing 1/2-inch of space below the top, wipe off any excess jam from the top of the jar with a clean towel, seat the lid on top, and tighten the rings.




Using the canning tongs, place sealed jars onto the rack in the boiling water bath in the canning pot making sure that the jars are covered by at least 2 inches of water.



Boil for 20 minutes.


Carefully remove each jar and place it in a safe place to cool overnight.



Once cool, check to make sure the lids have sealed by pressing the top of the center of the lid. If it makes a popping sound, then it is not sealed.
Once you verify the lids are sealed, loosen the rings and dry off any excess moisture caught in the threads.
Replace rings and apply a label or tie on a gift tag.
Any jars that did not seal need to be placed into the refrigerator to be used within a week.
This jam can take up to a week to fully set.
If you do not plan to can this, you can make it, and place it in the refrigerator and then it will set much more quickly.

Yield: 6 cups, or 6 (8 ounce) jars

12 comments:

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    petitchef.com

    ReplyDelete
  3. This is one of the best canning tutorials I have seen - you make me think that even I could do it! I love the recipe, too!

    ReplyDelete
  4. I love jalapeno pepper jelly. I make it and serve it on crackers with vegan cream cheese during the holidays. I never thought of adding it to my tofurky sandwich, what an awesome idea!!!! Definitely gonna try that. Great pics!

    ReplyDelete
  5. RECIPESUS.COM

    Hi,

    We've recently launched the site RecipesUS.com where users can search through hundreds of thousands of recipes from American food sites and blogs.

    We noticed that you have a lot of delicious recipes on your blog and we would like to suggest you have a look at our Top Food Blogs section here: http://www.recipesus.com/top-food-blogs

    If you want to add your food blog to the list and have your recipes indexed on RecipesUS.com, all you have to do is follow these instructions: http://www.recipesus.com/add-your-food-blog

    Our concept is already live in Sweden, France, the UK and Spain, and we deliver thousands of visitors to food blogs daily. Some of the top food blogs receive 20,000+ visitors from us on a weekly basis.

    Hopefully your food blog will be up there in the top!

    Kind regards,
    Senka
    RecipesUS.com, Hittarecept.se, Alldishes.co.uk, Todareceta.es, Touteslesrecettes.fr

    ReplyDelete
  6. Beautiful post, and the talk of that bread is making me hungry! The leaves on many of the trees here have changed color, mostly from the lack of rain all summer long. Sounds like we might make up for the drought this weekend with rains from Isaac.
    airlines contact numbers

    ReplyDelete
  7. Love the post. Made the Jam and it's delicious! Thank you for sharing the recipe.

    ReplyDelete
  8. My past has not defined me, destroyed me, deterred me, or defeated me; it has only strengthened me. Send Gifts to Pakistan

    ReplyDelete
  9. You can get best food deals, food discounts, food coupons and much more on many food items in very reasonable prices only on dealaboo.com

    ReplyDelete
  10. The leaves on many of the trees here have changed color, mostly from the lack of rain all summer long. Pawn Shop

    ReplyDelete
  11. This is the good blog with good images and good details. Please keep on posting the more stuff. I will like to hear more from you.

    Order Food Online

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

Share the Vegan Love!

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni