Saturday, September 25, 2010

A lovely little pepper jelly~♥



Delightful to make.. heavenly scent..and from someone that makes such good food all the time and shares :)


Josée..Au Plaisir De Bien Manger~ Merçi beaucoup..Tape à l'oeil..et miam miam..



And now for La Recette in english~

In a food processor chop 6 red peppers..Josée adds 1-2 jalapenos..I added one.
3 peeld apples..cut in slices..

Place in a heavy pot..

1 1/2 oranges sliced..
1/2 tsp powdered ginger
1 cup distilled white vinegar
3 cups sugar

and the processor mixture..

Boil 20 mins.. remove the orange slices..add 3 more cups of sugar and boil ap. 15 more mins or until you see a slight thickening~

Pour in hot Mason Jars

Water bath for 10 mins~

It made all these little burnished pots~
Abundance~

My Note..I should have let it cook 5 more minutes..to be just a bit thicker for me..But it's still lovely..

36 comments:

  1. I wonder if it tastes as good as it looks because it looks beautiful! I really need to try canning one day before the fresh harvest is gone.

    Well done, Monique! I will save the recipe.

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  2. You won't regret this one nana2..It's just right.:)

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  3. PS I thought the little red utensils added a certain je ne sais quoi♥

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  4. Monique, love your beautiful photos - thanks for sharing this recipe. Question: any particular kind of "red pepper" - here in Texas we have a variety to choose from - just wondered which type of pepper you used? - Thanks!!

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  5. I'm just home from the farmers' market on the square where I picked up peppers with just this in mind. The addition of the apples and orange sound very tasty. The end product is beautiful! I want this in my autumn pantry and to gift friends with as well. Thanks so much!

    Best,
    Bonnie

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  6. Cute, cute, cute!

    Only you could make Red Pepper Jelly look so appealing. Very nice ~ and I'm sure it is as delicious as it is beautiful.

    Well done! xo

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  7. like a tower of jewels, the recipe does sound delightful~

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  8. Good morning~ The regular sweet roundish red peppers..:) Do you know what I mean? Not hot peppers..Sweet..~It's a very soothing recipe to make also..Not difficult.
    On pâté.. on baked brie..as a condiment for meats..many uses I can imagine

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  9. I love the fruit additions to your pepper jelly - sounds delicious! I make a pepper jelly that I really like, but I think I need to give this one a try. Beautiful, as always, Mme. M.!

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  10. wow, the recipe sounds so exotic and it is such a shiny red color. you eat it for breakfast or also to amend a steak or cheese?

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  11. A spicy jelly is sooo delicious. We love it just plain over some cream cheese with crackers as a an appetizer. Yummy.

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  12. You are such a clever lady! Looks exquisite and am sure it tastes awesome.
    Enjoy the weekend.
    Shel

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  13. A spicy jelly! I love them. I have never made one but this looks easy and it would be so much fun. Thank you!

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  14. Oh Monique! I will try this one this week- I love pepper jelly and this one doesn't seem too hot
    xoxo Pattie

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  15. Just the recipe I was looking for. I posted Killer Fajitas on Friday, and I use red pepper jelly in them. My red peppers are ready to be harvested.
    YUMMY! YOu blog is a delight for my eyes as well as my stomach!
    Yvonne

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  16. Monique, this looks so pretty though I must admit I have never come across a chilling pepper jelly before... Do you eat it with meat dishes?

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  17. They look so pretty! What wonderful gifts they would make. You have the red, just add some green and you are all ready for ho ho ho time!

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  18. Monique, lovely indeed! Your photos are exquisite as is the tower of red pepper jelly and the bounty of peppers in the last photo. ~ Sarah

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  19. Bonjour Monique, tes photos sont magnifiques comme toujours.
    Je suis bien contente que cette recette t'ai plu et merci beaucoup pour le clin d'oeil.
    J'ai pensé à toi cette semaine car j'ai fait aussi une recette de poivrons rôtis.

    Passe une belle journée.
    Josée
    Bisous

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  20. This jelly is wonderful on cream cheese..or on baked brie.. in savory cookies..as thumbprints..served with pork..even chicken..there are so many uses for it..it keeps for a long time..long time:)

    Thank you..I hope you try it..it's one of the nicest I have tried..the orange and apple I think:)

    A keeper.

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  21. What a lovely jelly. The color as well as the hot peppers will warm the heart. This looks and sounds delicious. Have a wonderful weekend. Blessings...Mary

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  22. Apples and oranges in pepper jelly! Oh, I can't pass up trying this recipe, Monique. I have friends who would love a little jar of this jelly at Christmas time.

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  23. I need to get busy and try this it looks & sounds so good!

    Thank you for sharing the recipe,

    Carolyn

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  24. Beautiful photos and it looks delicious! Love the color of it and must give it a try.

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  25. This looks gorgeous Monique!
    I love the tiny jars...I have a hard time finding nice ones here...I love the look of those.
    L~xo

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  26. Sounds and looks divine ~ I can imagine it on a little brie would taste like heaven. Love your pics! they causght my eye.
    ~Dianne~

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  27. If I wasn't tempted when I looked at your photos, Monique, I certainly am now after reading the recipe! And I bet the fragrance in your home was a delight. What a fabulous hostess gift too.

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  28. Quelle belle image Monique..ca me donne l'eau dans bouche!! Et la recette..encore mieux!
    Ja'i auusi envie de tenter cette recette -pour le poulet, le magret de canard et comme tu dit..le fromage!
    Merci..
    Ronelle x

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  29. Oh my, that looks so good Monique! I haven't done much preserving over here in the UK. I miss it! xxoo

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  30. How wonderful. I know my hubby will love this. He is from Mexico, and almost all Mexicans adore jalapenos! Well, I do anyway. :)
    Maureen

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  31. Sweet Pepper jelly on baked brie. Oh, my. I'm in heaven! I have one question: did you peel the peppers or just leave the peel in there?

    I love these in the light. Gorgeous.

    I've missed you. I'm glad you're back.

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  32. I left the peel on..easy easy.. we ate a whole small jar tonight..w/ croissants..Boursin..and chicken noodle soup "Maison"~
    It's now Jacques' favorite.I hope you enjoy it also.
    Josée is quite the pepper expert..I have made others of hers .. pickled....si bons!

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  33. Pepper jelly is a staple around here and I welcome all new recipes. And to see those bright stacks of deliciousness is like a stairway to heaven!

    Thanks.

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  34. I just brought back all manner of peppers from the Basque region in SW France and Spain, so this is on my "To make" list ~ Merci beaucoup!
    Karen ~Lavender and Lovage

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  35. Hi there came by ur blog and I loved the way ur pepper jelly looks. I have two questions... With only two hot peppers in the recipe used, is it just barely spicy or red hot spicy? & how many jelly jars does this recipe make? In ur photos it looks like a lot, or did u double it? (3 questions). Thank you for ur time!
    Liza

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  36. Looks like a great recipe, thanks! I will probably add a bit more hot pepper, cuz that is the part of this that I love best. We eat it at our house with sharp cheddar, on a toasted bagel, on a Sunday morning -- MMM-HMM!

    Thanks!

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