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Mosaic Sweet Pepper Jelly

Mosaic Sweet (Hot) Pepper Jelly

This jelly is often referred to as Hot Pepper Jelly. But Leigh doesn’t like hot and spicy food so we’re going with Mosaic Sweet Pepper Jelly. This is one of our favorite condiments and we use it with fish, shrimp, chicken, pork and the classic over cream cheese served with crackers. This recipe makes 12 – 8oz. jars and can last 6 months to a year, but because it is so good we haven’t really tested the shelf life on it.

Ingredients:

  • 3 cups seeded & finely diced Red Bell Pepper
  • 2 cups seeded & finely diced Yellow Bell Pepper
  • 3 cups seeded & finely diced Green Bell pepper
  • 1 cup seeded & finely diced Jalapeño Pepper
  • 2 cups Apple Cider Vinegar
  • 2 – 1.75 oz package powdered pectin
  • 10 cups sugar
  • 12 – 8 oz canning jars
Finely Diced Peppers

Preparation:

  • Sterilize 12 – 8oz canning jars and lids in boiling water.
  • Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
  • Stir constantly. Bring to a rolling boil. Remove from heat.
  • Add sugar and place back on high heat. Return to a rolling boil for one minute.
  • Remove from heat. Skim off any foam from top.
  • Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
  • Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
  • Remove from heat.
  • When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  • Note: You’ll need to have a basic understanding of the hot water bath canning process, Google it!
Mosaic Sweet (Hot) Pepper Jelly
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Homemade Soft Pretzels

Another stay-at-home special! I was making my brother’s Elk Queso recipe and thought a good homemade soft pretzel would go great with that cheesy dip!

Ingredients:

  • 1 ½ cups water, warm
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 4 ½ cups flour
  • 3 tablespoons oil, divided
  • ⅔ cup baking soda
  • 2 eggs, beaten
  • coarse salt

Preperation:

  • In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
  • Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
  • Remove the dough and use the remaining oil to cover the bowl.
  • Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
  • Preheat oven to 450°F (230°C).
  • Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
  • Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30-45 seconds per side.
  • Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.