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Ketchikan resident shares Habanera Gold Pepper Jelly

Posted: Sunday, February 22, 2009

We're looking for easy entrees and pizza recipes and would love to hear about your favorites, so send them in.

RECIPE CHALLENGE:

• I.K., of Ketchikan, is still looking for a Russian Black Bread recipe. Can you help?

• We had two very different responses from our Ketchikan readers for D.C.'s Jalapeno Jelly recipe request.

Recipe 1:

T.M., of Ketchikan, writes via e-mail: "A tried and delicious recipe ... great with crackers, spread with cream cheese and jelly!"

Thanks, T.M., for your response.

Jalapeno Jelly

½ cup ground green chilies (seeds removed) (1.5)

½ cup ground jalapeno pepper (seeds removed) (4)

6 cups sugar

1 cup apple cider vinegar

1 bottle Certo

Green food coloring

Stir first four ingredients together and cook until a rolling boil, boil three minutes. Strain through cheese cloth. Return juice to pan, add Certo and a few drops of food color. Return to heat and boil one minute. Pour into prepared jars. Makes three pints.

Recipe 2:

L.L., of Ketchikan, also responded via e-mail. "Hope she likes this one."

Thanks, L.L., for helping our reader and sharing your recipe.

Habanera Gold Pepper Jelly

⅓ cup finely sliced dried apricots

¾ cup white vinegar

¼ cup finely chopped red onion

¼ cup finely chopped seeded red bell pepper

¼ cup finely chopped seeded habanera pepper

⅓ cup orange juice

3 cups granulated sugar

1 pouch (3 ounces) liquid pectin

1. In a large deep stainless steel pot, combine apricots and vinegar. Cover and let stand at room temperature for at least four hours or overnight.

2. Prepare canner, jars and lids.

3. Add onion and peppers to apricots. Stir in sugar. Stirring constantly over high heat, bring to a full boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, 1 minute. Remove from heat and quickly skim off foam.

4. Immediately pour into prepared jars, leaving ¼-inch headspace. Wipe rims. Center lid on jars. Screw band down until resistance is met.

5. Place in canner. Cover with water completely. Bring to a boil. Process for 10 minutes. Remove and cool. Tip: To ensure particle suspension, after 30 minutes, gently tip jars every ten minutes. Do not invert.

RECIPE SHARED:

S.H., of Ketchikan, via e-mail wrote: "Here's a great 'yummy' recipe, not much work, but oh so good!"

Thanks, S.H. Keep those yummy recipes coming!

Aunt Betsy's Creamy Chicken Enchiladas

1 tablespoon butter

1 medium onion, chopped

1 (4.5-ounce) can chopped green chilies, drained

1 (8-ounce) block cream cheese

4 cups chicken breast, steamed and cubed

8 flour tortillas

2 cups whipping cream

Monterey jack and cheddar cheese, shredded

Sauté onion in melted butter until soft, add green chilies and sauté 1 minute. Add cream cheese and stir until melted, then add the cooked, cubed chicken. Mix well. Spoon mixture into tortilla shells, roll up, and place in 9-by-13-inch pan. Sprinkle with cheese to your taste, pour the cream evenly over all, and bake at 350 degrees for 25 minutes.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News.



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