I don't have school-aged kids anymore but there's still something about this time of year that makes me want to go out and buy pens and a new notebook. I was feeling that way and missing making lunch for our sons last week so I make myself a very grown up PB and J to take for lunch. Peanut Butter and Hot Pepper Jelly on slices of Wave Hill Bread with a bit of Arugula.
Hot Pepper Jelly Adapted from Hotter Than Hell by Jane Butler
Note: Have your canning equipment sterilized and ready. This made 8 half pints of jelly. Be sure to wash, sterilize and follow all USDA suggested practices for home canning. Be safe, don't skip any steps.
3 Large Peppers, seeded (I used 1 red, 1 yellow and one long red)
6 Hot Peppers - I took most of the seeds out but left the ribs for the extra heat
1 1/2 cups cider vinegar
6 1/2 cups sugar
2 3 oz packages of liquid pectin
Chop peppers together in a food processor until finely chopped. Put in heavy saucepan with all other ingredients except pectin. Bring to a rolling boil and boil, uncovered for 30 minutes. Stir in pectin. Be sure to squeeze all the pectin out of the packages. Continue to boil for about 2 more minutes, until the jelly slides off a metal spoon in sheets when held perpendicular to the pot.
Spoon jelly into hot, sterilized jars, taking care to evenly distribute the chopped peppers and keeping the rims wiped clean. A canning funnel is a great help for this. Seal and process in boiling water bath for 5 minutes. Remove jars to towel and let cool completely. When cool, remove rings and pick up each jar by the seal to ensure the seal is tight. If any jar hasn't sealed, you can refrigerate it to use first. Grab the peanut butter and some bread or some crackers and cream cheese! I'm also thinking that combined with peanut butter, ginger and soy sauce, this would make a really interesting dip for grilled chicken.
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