Wojtek created the concept.. here it goes:
Absolutely irreplaceable; condiment, stimulant, conversation piece.. Works with roasts, steaks, cheese (excellent with Camembert or brie), sandwiches..
Still working out the wrinkles, but it is vital to record the basics and first impressions. My brave independent experiment produced 2 litres of jelly (8 jars of 250 ml each).
Started with:
- bargain package of fresh jalapeños – i ended up with 700 g cleaned material
- onions – we think it is about 1/3 of jalapeño in volume, in my independent experiment there were 3 med size onions, about 300 g
- sugar – i used about 1,1 kg (started with 1 kg, added some later); i will try even more next time, first testers complained that jelly is not sweet enough
- lemon juice (1 lemon)
- pectin (powder, 1 standard package, 57 g (???))
- Clean jalapenos – remove all seeds and the ribby stuff inside. Wash your hands now, very persistently – you will be spared much grief if you do!
- Peel the onion and cut roughly.
- Now crush the jalapeños and onion in a blender – not to mash it completely, but to make a jam-like paste.
- Add lemon juice.
- Add sugar.
- Place the whole thing, covered with foil, in the microwave. It is ok to stir, but no obligation..
- Microwave until all sugar sinks to bottom
- Stir the mixture, cover with fresh foil, continue on 20% of power or less until it is less runny… It took me two cycles of 20 minutes until i gave up. Towards the end i made sure the cover is not sealed, there was a hole for steam to get away.
- Add pectin, stir, re-cover.
- Bring back to boil.
- Take out, stir, load into sterilized mason jars. You may bake them for a while in the oven (225F/110C), but possibly it is not of essence – i will seek guidance at the nearest opportunity. I did bake mine for 15-20 minutes.
- Store tightly closed in a cool, dark place.
- Official tasting after a week or so.. it does mature to perfection..
- Impress yourself and everyone around you.
