Basil Banana Pepper Jelly ***The Hot Stuff!

by Michelle on March 16, 2010

Onion is a term used for many plants in the genus Allium. Onions, one of the oldest vegetables, are found in a large number of recipes and preparations spanning almost the totality of the world’s cultures. They are now available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.

I just can not cook without onions and Green Onion and Sweet Red Onion are my favs and an added bonus is to slice the Green Onion tops into thin cross sections and use in place of sprinkled parsley to add color to any dish. And what’s better on a burger then a slice of Sweet Red Onion! If you are interested in Red Onions, I make a wonderful Zesty Red Onion Jelly that is an excellent condiment for just about any kind of meat and it’s the most gorgeous color!

My pantry is generally very well stocked but due to a very poor yield from our vegetable garden last year, my pantry is in pitiful shape. I think I have about 40 lonely jars…very sad. And when I took inventory, I found I had a measly 1/4 pint of Hot Pepper Jelly left! I have not been this low on Pepper Jelly in years. But peppers are available year round at any market, so having a bad crop last year is no excuse!

So I got to work!

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Basil Banana Pepper Jelly
Recipe adapted from Ball Complete Book of Home Preserving

Yield: 3-half pints

1/2 c thinly sliced, seeded mild banana peppers or any mild, sweet peppers (I used diced Red Sweet Pepper)
1/4 c fresh hot peppers, seeds removed and diced (I used 2 tsp of diced Habanero Pepper)
1/4 c red onion, finely diced
3 to 4 large fresh basil leaves, cut into thin ribbons
1/4 tsp dried basil
3/4 c white vinegar
3 c sugar
1 pouch liquid pectin

Combine peppers, red onion, fresh and dried basil in a large, deep stainless steel saucepan. Stir in vinegar and sugar.

Over high heat, bring mixture to a full, rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in one pouch Liquid Pectin, mixing well.

Pour jelly into a hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim (head space). Wipe jar rims. Center lids on jars & screw on bands. Process in BWB 10 minutes.

Cool for about 30 minutes, then, when lids are concave but jelly is still hot, carefully invert & twist jars to distribute solids throughout jelly. (**Do not let them remain upside down for long periods**) Repeat as needed during the cooling/setting time, until solids are evenly suspended in the jelly.

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Comments

  • Ju (The Little Teochew) March 16, 2010 at 11:10 am

    Looks can be so deceiving … the jelly looks angelic and pretty. I would never have imagined they fall into the “Hot Stuff” category. Beautiful, Michelle!

  • Kim March 16, 2010 at 11:15 am

    Wow – I bet the habanero pepper makes this some red hot jelly:D I bet this would be delicious as a condiment to all kinds of things. I love spicy foods.

    I also have to confess that red onion is one of my favorites too, especially on a burger and in a salad.

    If you have a minute, can you email me the hbin5 schedule to tony.tracy@att.net? I lost that info in my computer crash awhile back and haven’t baked along since then. Thanks Michelle!

  • Ria Mathew March 16, 2010 at 11:46 am

    I agree with Ju, never thought those pretty li’l things could be HOT! :) Btw, do you guys still have snow around? It’s been raining for us!

    xx

  • Aparna March 16, 2010 at 12:07 pm

    Never knew one could make spicy jellies till recently; always thought they were sweet! :)

    Your jelly looks gorgeous, no one would know it was fiery too. :)

    Well, you know I’ve been “jammin'”too. LOL

  • Brenda March 16, 2010 at 12:41 pm

    You jelly looks beautiful! I also have that canning book, it was new to me last summer. I made the Balsamic Red Pepper Jelly which I really liked better than the regular Green Pepper Jelly which I also made. I made pepper jelly for a couple of years now but nothing very hot yet.

  • Lori E March 16, 2010 at 1:13 pm

    This is one of my favorite things to can. We love hot, hot food in our house. You inspire me to get busy for sure.

  • YankeeQuilter March 16, 2010 at 1:25 pm

    That looks great…learning to can this summer is on my to-do list! I just bought a huge bag of Vidiallia onions from the 4-H club so today am making onion bread…tomorrow onion soup…so goes the week!

  • Maria March 16, 2010 at 1:46 pm

    It is so pretty in the jars!

  • kat March 16, 2010 at 1:50 pm

    What a great take on pepper jelly. We love it over cream cheese on a cracker. I’m bookmarking your onion jelly to make too

  • RJ Flamingo March 16, 2010 at 2:09 pm

    Exactly what I’ve been wanting! Love pepper jelly with cream cheese & crackers or cream cheese on toast! Yum!

  • Kat March 16, 2010 at 2:29 pm

    I’ve never tried pepper jellies. It looks so pretty in those pretty little jars. My pantry is seriously lacking canned good (homemade, of course.) I have lots of plum, strawberry fig jelly, but that is about it. I am opening my very last quart of pickled peppers and that makes me panic!

  • biz319 March 16, 2010 at 3:26 pm

    Okay – totally stealing this idea – except I’ll leave the onions out – ew! 😀

  • tasteofbeirut March 16, 2010 at 3:31 pm

    I love that and I would buy it in an instant! It does look very pretty too.

  • Julie Harward March 16, 2010 at 3:33 pm

    WOW…this looks so good…I would LOVE it! I might try it…it’s really pretty too! Come say i 😀

  • Holly March 16, 2010 at 3:36 pm

    Looks really good! Prob to hot for us but I have had some really good pepper jellies:) My fav is pumpkin pepper jelly.
    The Peppered Pantry~

  • Bonnie March 16, 2010 at 3:42 pm

    Oh Michelle, OH..OH…OH…Is there anything more beautiful than sunlight through a jar or jam? Maybe seeing your jars lined up in the pantry, promising that taste of heaven when they are opened, and knowing that you prepared them all by youself. The only thing better than that is using home-grown from your own garden.

  • Chow and Chatter March 16, 2010 at 4:06 pm

    oh love the onion facts yum jam, and i bet your next risotto will be fab

  • Mimi March 16, 2010 at 4:34 pm

    I’ve not had basil in my pepper jelly, but I bet it’s great.
    Mimi

  • Rambling Tart March 16, 2010 at 4:48 pm

    Oh Michelle, these are GORGEOUS! :-) I was introduced to Hot Pepper Jelly by amazing bbq-er friends who slathered it on their burgers. AMAZING! :-) How fun to make your own. :-)

  • Joanne March 16, 2010 at 5:57 pm

    I have never had pepper jelly before but it sounds quite delicious! I love the basil infusion as well…good stuff.

  • Mama Peck March 16, 2010 at 7:15 pm

    They are beautiful! Sad to say, this is WAY out of my taste experience. I’ve never even thought about ‘hot’ jelly before. (I’ve done boring stuff like plum and apricot.) But, I suspect my husband would love it! Can you give us a few ideas how you use it?

  • Pam March 16, 2010 at 8:19 pm

    I love pepper jelly and this one sounds fantastic!!! I only have three jars of my mint jalopeno jelly, so this is next!

  • Brian + Cheryl B. March 16, 2010 at 8:40 pm

    Oh Michelle, you are so good at setting me to chuckling… ;-p

    You wrote: “They are rarely eaten on their own,” r-i-g-h-t .. chuckle, chuckle.

    My dad ab-so-lute-ly HATES onions. PERIOD!!!! So very rarely, my mom would used dried minced onions, in small amounts, in a recipe, when dad wasn’t ta home to see it going in.

    The first year that my husband and I were married, we were doing Thanksgiving dinner with his side of the family. I was well aware that they had a different take on onions than my father did. That Thanksgiving really opened my eyes to just how much so 8-p. Oh my goodness.

    I had been raving about how much I love bread stuffing. Then meal time came, and I learned that his mom’s idea of bread stuffing was a small amount of bread mixed in with some seasonings and these (to me) HUGE chuncks of onions. True, they weren’t actually huge chuncks. But they were m-i-l-e-s away from finely minced too!!! Goodness!

    And everything she made that could contain onions, did. And they were ALWAYS in chuncks. Yes, like a half inch in size. Seriously!!! Her macaroni salad turned out to be some macaroni mixed in with onions. And on it went as time passed that first year.

    But to top it all, not only did practacly everything contain chuncks of onions, but the table ALWAYS also held a container of freshly sliced, thick sliced, raw onions, that Mom would pick up and eat raw along with the meal. Honest!!!

    Along the way I learned that her grandfather had at one point in time, been Michigan’s largest onion croper, and that she had spent several years of her childhood/youth living with them.

    Talk about two versions of onion useage coliding!!! Yikes!!!

    I’ve ‘come a long ways baby’, as Brian likes to smirk out. If we run out of onions, there’s a problem! And I too have come to appreciate the zest of a sliced green onion on certain things.

    While due to health issues I should never even venture a taste of your hot onion jelly, I can see how it would be a pretty acomplishment to certain meats, and I’d bet real money that son #2 would absoluetely go crazy over it.

    Thanks for the chuckles!

  • La Table De Nana March 16, 2010 at 9:18 pm

    I am looking forward to making this..:) Thank you.

  • Megan March 16, 2010 at 11:16 pm

    What a beautiful color. I love canning jams and jelly but I have never made pepper jelly. I did make a garlic jelly that we loved!
    I’ll have to look into these recipes a little bit closer!

  • Barbara Bakes March 17, 2010 at 1:05 am

    Such fun pictures! Really highlights the gorgeous color of the jam!

  • teresa March 17, 2010 at 1:57 am

    this looks incredible!! great idea!

  • Fresh Local and Best March 17, 2010 at 5:26 am

    I adore using banana peppers in salads, and I’ve head great pepper jelly previously. This looks like a wonderful recipe!

  • Kathleen March 17, 2010 at 7:19 am

    Yummo! This looks like some seriously tastey HOT jelly!

  • Alisa-Foodista March 17, 2010 at 1:56 pm

    It looks wonderful. I love pepper jellies although I haven’t had the time to make them myself.You did a great job with these beauties :)

  • Colleen March 17, 2010 at 4:10 pm

    OMG…I’m so glad I came across your blog from another blog (actually, it was from a comment on Spinster Stitcher)!!!! Who doesn’t like homemade bread and jelly??? Can’t wait to try some of these recipes!! Thanks so much :)

  • Lynn March 17, 2010 at 5:20 pm

    Your jelly looks beautiful! Now you’re getting me in the mood to can. I have some Meyer lemons on our dwarf tree that I’ve been using for baked goods, lemonade, etc. But maybe I should see about getting some of them into jars :)

  • katrina March 17, 2010 at 6:04 pm

    That looks delicious! I bet it’s fabulous on chicken sandwiches – or just about anything:)

  • Fuji Mama March 17, 2010 at 8:10 pm

    When I was a little girl, my dad would smear cream cheese on wheat thins and then top the cream cheese with pepper jelly. It was one of my favorite treats. I can only imagine how AMAZING that same treat would be with this! YUM!

  • Amanda March 18, 2010 at 12:41 am

    Is all that snow gone now? I know ours is, and they are saying snow this weekend! NOOOOO!

    Your jelly look fabulous!

  • Sook March 18, 2010 at 4:40 am

    Oh that looks so good! A perfect texture too!

  • Jessica {The Novice Chef} March 18, 2010 at 6:06 am

    This looks fabulous! I am so glad I discovered your blog!!

  • Kayte March 18, 2010 at 4:05 pm

    Yep, need to learn how to can jam. This is so pretty…and sounds absolutely tasty!

  • Danielle March 18, 2010 at 6:45 pm

    oooh yes…with that red pepper in there, I bet it’s super hot! You have the most amazing jellies!

  • Catalina March 26, 2010 at 10:29 pm

    Mmmm yum! That looks amazing!

  • […] In fact I’ve posted three orange-colored recipes in the last few weeks, Carrot Cake Jam, Basil Banana Pepper Jelly and Pickled Carrots! And since I had several people ask me what I do with my Hot Pepper Jellies, I […]

  • […] Big Black Dog’s Basil Banana Pepper Jelly […]

  • AUbrey July 17, 2011 at 3:37 pm

    I’m new to canning. What is BWB?

    • Michelle July 20, 2011 at 10:57 am

      Aubrey,

      So sorry for the abbreviation. BWB = Boiling Water Bath

      Michelle

  • […] Holy cow this stuff is GORGEOUS in the jar and tastes amazing. Total props to the blogger that shared this recipe which apparently is an adaptation of an old Ball recipe. Chunks of green peppers, bright red onion pieces and slim threads of chiffonade basil.  A little sweet with a blooming warmth. The peppers went from plant to jar in less than 30 minutes, how is that for fresh? I only made a quart so it wasn’t a canner/seal day, just a nice jar in the fridge to make sure we like it. I thought his eyes were going to get stuck they rolled so far back in his head, so that is a great sign. […]

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