Today I took a recipe from my Better Homes & Garden cookbook and tweaked it. It's in the canning section: pepper jelly. Only I made it into sweet onion and jalapeno jelly. And I replaced cranberry juice with apple juice (it's all I had) and used apple cider vinegar where the recipe just called for vinegar (I assumed the lack of description meant I could choose my own). Now, with the jelly cooling in the fridge (I realized only too late that I needed special canning equipment to make the stuff last unrefrigerated), I can the anticipation is heating up. There was a lot of vinegar in this particular recipe and the house smells vinegary (also of Pine Sol since I got sticky jelly on the floor) and I'm hoping the vinegar doesn't overpower the important flavors. I did run the whole mess through the blender before straining out the juices and adding the sugar and pectin, so I'm hoping the onion and jalapeno will shine through.
Mexican Corn Salad Dip
1 day ago