Fire And Ice Jelly Recipes

FIRE-AND-ICE PICKLES

Steps:

• Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

FIRE AND ICE DRINKS

Steps:

• Garnished with a flaming sugar-coated lemon wedge.
• Shake ingredients.
• Shake ingredients, Kiss of Grenadine.

FIRE AND ICE RELISH

Steps:

• MARINADE:.
• Place marinade ingredients in saucepan and bring to a boil.
• Reduce heat and simmer until flavors meld, 8 to 10 minutes.
• Refrigerate 2 to 3 hours before using.
• ADD-INS:.
• Time to use that Vidalia Onion Dicer! ;).
• Remove stem/core of tomatoes, then peel(optional).
• Chop tomato into small pieces.
• Cut onion into 1/8 inch dice.
• Add tomato and onion pieces to chilled marinade.
• Cover relish but stir it gently several times.
• TOPPER:.
• Peel cucumber, cut in half lengthwise, slice thinly, and set aside.
• Keep cucumber pieces separate but refrigerated.
• At serving time:
• Add cucumber slices.
• NOTE:.
• This relish will keep for several weeks if it is covered and refrigerated.
• If you wish to preserve it just heat to boiling(without the cucumber slices), pour into hot sterilized jars and process.

FIREWEED JELLY

Steps:

• For fireweed juice: Harvest about 8 packed cups of fireweed flowers. Rinse thoroughly and put in 2 quart pot. Add just enough water to make water level just below top of packed flowers. (Juice should be a deep purple color when finished. If too much water is used in boiling process, juice will be a brownish color. More water can always be added after flowers are boiled to increase amount of juice.) Boil flowers in water until color is boiled out and petals are a grayish color. Ladle juice into jar through cheesecloth to strain.
• Warm fireweed juice, lemon juice and butter on stovetop.
• Add Sure-Jell, bring to boil and boil hard for one minute.
• Add sugar and bring to full boil for one minute. Skim top of jelly.
• Pour into pitcher(makes it easier to fill jars)and skim again.
• Fill sterilized jars leaving 1/8 inch space at top. Process in hot water bath for 10 minutes.

KICKIN' RED PEPPER JELLY

Steps:

• Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.