Just the other day, I received a question from Alisha about pepper jelly:
I’m looking for a pepper jelly recipe, that utilizes a large variety of hot peppers (jalapeno, habanero, serrano, etc), with the minced pepper fruit suspended in the jelly. Have you come across any? We had a dear friend that used to make it… but she passed, and never shared her recipe. I remember she said it contained 6 different peppers… they were a variety of colors. And it was remarkable.
This raises a few interesting questions:
One of my fellow contributors on the Mrs. Wages newsletter, Marissa McClellan (who writes the very excellent Food In Jars blog) shared this recipe this month. What a fun twist on a spring fruit! Continue reading
In theory, most tomato varieties will work for making salsa and what it really comes down to is how juicy you like your salsa. For those of you who like a more watery salsa, slicing tomatoes will work just fine. But for those of us who like a drier salsa, plum tomatoes or meatier tomatoes are our choice. Continue reading
The trifle is a British dessert which goes back to the 18th century. English cooks would start with a dray cake and then soak it in a liquor like brandy or sherry to moisten it up a bit. The cake was then covered in custard and topped with fruit. This recipe, from our friends at the Mrs. Wages Test Kitchen, simplifies the whole process and let you use a prepared pound cake (without the booze) as a base.
While you can use purchased jam, I recommend you make the raspberry jam from fresh raspberries and Mrs. Wages® Fruit Pectin Home Jell® and use the rest of the fresh raspberries for extra flavor. Continue reading
Makes: (8) 8 oz. jars
2 to 3 pints red raspberries
2 to 4 ripe peaches
1 tablespoon bottled lemon juice
¼ teaspoon Mrs. Wages® Fresh Fruit Preserver
1 box Mrs. Wages® Home Jell Fruit Pectin
6 cups granulated white sugar