Wednesday, October 01, 2008
Vegan Mofo is back!
This year it's in October instead of November. Whatever. Bones is on so I'm going to make this quick.
Some of the folks on the ppk are doing a make-it-yourself challenge. The first week they did pita. Last week was jelly/jam. John P brought up pepper jelly and since i had a TON of pepper laying around from my garden and nothing to do with them, I decided to give it a go.
I used this recipe and modified it for what I had on hand. My version is below:
Vegan Mofo Pepper Jelly
2 cups chopped red bell pepper
1 1/2 cups chopped green pepper
1/2 cup or more of chopped green and red banana peppers
1 cup apple cider vinegar
2 (1.75 ounce) packages of pectin
5 cups sugar
Place peppers, vinegar, and pectin in a large saucepan. Cook over med-high heat until boiling. Add sugar. Stir until it all melts down and starts to boil. Boil for 1 minute.
Pour into sterilized jars. Seal and process until jars are firmly sealed.
To serve, I like to pour this over Tofutti cream cheese and dip crackers and tortilla chips into it. But I also poured it into some rice last night to spice up plain white rice with veggies.