With a plant as prolific as Buena Mulata, you will end up with tons of peppers. I grew not only one but three plants this year. I hardly know what to do with all the peppers! My favourite way to use up a lot of peppers in one go is to make an easy pepper jelly.
They are a classic way to help tone down some heat while still grab your attention with a powerful flavour.
Buena Mulata Pepper Jelly
Prep time: 10 mins Cook time: 50 mins Yield: 3 cup
INGREDIENTS
3/4 cup Buena Mulata Peppers, destemmed, deseeded and minced (homegrown)
1/4 cup Red Rubin Basil, minced (homegrown)
1/2 cup Apple Cider Vinegar
2 1/2 cups Sugar
1 package of Liquid Pectin (85ml)
INSTRUCTIONS
1. Begin by filling your sink with warm water. Plunge 3 - 250ml canning jars and lids for 20 minutes or according to the manufacturer's instructions.
PROTIP: Mince your peppers as small as possible or throw them in a food processor. This helps avoid having chunks of peppers float to the top of the jelly.
2. Place the Buena Mulata peppers and basil into a food processor.
3. Scrape the peppers and basil into a medium saucepan over high heat. Once heated, mix in the apple cider vinegar and liquid pectin. Bring the mixture to a rolling boil while stirring constantly.
4. Once boiling, pour the sugar in and stir. Return to a rolling boil and boil for 2-3 minutes.
5. Remove from the heat and skim off any foam with a spoon.
6. Quickly place your wide mouth funnel on your jars. Pour the jelly into your prepared jars filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
7. Refill the sink with really warm water. The water should cover the jars completely, and should be hot but not boiling. Let it sit for 20 minutes.
8. Remove the jars and allow them to cool completely.
If you make this recipe, I'd love to see it! Tag #jobinkitchengarden onInstagram or on Facebookand let me know!
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