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MadMom_'s picture

Looked through the posts to see the thread where the Barefoot Contessa cookbooks were discussed, and couldn't find it. So, will just throw this out for what it's worth. Got an email today from epicurious, and they have one of Ina Garten's cookbooks,
i Barefoot Contessa Parties,
on sale for $19.50, regularly $32.50. Also have
i Comfort Me With Apples
(Ruth Reichl) for $17.46, reg. $24.95. If anyone's interested in these and others, you might want to check out their web site:

Wolverine's picture

(post #59935, reply #1 of 10)

I have them both - but - those are good prices!

chiqui_new_orleans's picture

(post #59935, reply #2 of 10)

I really miss the search button, too!! I wanted to give Michael P. my MIL's recipe for Pepper Jelly and I didn't save it when I posted I type it all over from scratch...BOO!

Michael_P.'s picture

(post #59935, reply #3 of 10)

Chiqui, please don't go out of your way for me. I stayed up real late last night googling(it's the new adjective), and found too many recipes for pepper jelly. With the exception of a few slight variations, the recipes were all pretty much identical. Sorry if i'm going against tradition, but I could never put bell peppers in jelly. How gross is that? I've never made pepper jelly because the commercial brands completely put me off the stuff. Obviously, it's the base ingredient that makes it. I wish Mean would post his habenero jelly recipe...

Luckily, I have access to a couple of fruity tasting chile pepper varieties. Will try a couple of different recipes using one or more types of chiles and will report back with the results in a month or so.

Thanks Chiqui.

Amy_W.'s picture

(post #59935, reply #4 of 10)

Here is Chiqui's recipe...

b Hot Pepper Jelly

4 large bell peppers, seeded
1 jar jalapeño peppers, drained (packed in vinegar)
1 1/2 cups white vinegar
6 1/2 cups sugar
Green or red food coloring
1 teaspoon crushed red pepper flakes
2 12-ounce bottles Certo

Puree peppers and white vinegar in blender or processor. Boil for 2 minutes. Strain and measure 2 cups liquid. Boil for 10 minutes with the sugar and crushed red pepper flakes. Add pectin (Certo) and desired food color. Boil 1 minute more. Pour into sterilized jars and seal.

Serve chilled or at room temperature over a block of Philadelphia cream cheese with assorted crackers.

Chiqui, what size jar or about how many jalapeño peppers?
I'm growing them this year, I'd like to use fresh chiles instead of bottled ones.

MEAN_CHEF's picture

(post #59935, reply #5 of 10)

Michael, my habanero jelly was made with 100% habanero. Therein lies the problem. Way, way too hot for all practical purposes.

Depending on the heat of the peppers you are using, it is perfectly ok to cut the stuff with bell peppers or other mild peppers of the same color.

Since Jalapenos are fairly mild you can use them 100% but most people don't.

The base recipe I used was a fairly standard one:


1 1/2 C peppers (any combination you want)
1/2 C. fresh lemon juice
1 C. cider vinegar
6 C. sugar
6 oz. liquid pectin

You can vary the proportion of vinegar and lemon juice to taste.

Seed (or not) and grind the peppers in food processor or blender (you can also very neatly dice a few peppers to float in the jelly). Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3 to 5 minutes more. Remove from heat. Cool slightly, stirring occasionally, and spoon into sterilized jars.

chiqui_new_orleans's picture

(post #59935, reply #6 of 10)

Amy..I use Trappey's 12 oz. jar. If you use fresh ones you may want to add to the amount of white vinegar..k? Michael P. I know you don't like the idea of the bell peppers, but Sugah I think it has something to do with balancing the flavor of the hotter jalepenos.....You could sub some habenero's for some of the jalepenos and make it hotter. I personally cannot tolerate anything too hot......must be my delicate southern belle constitution...LOL I absolutely love this mother-in-law's recipe calls for two bottles of Certo, but I have made it using only one jar and it was sufficient. I wish you would give it a try...and Honey, if you don't care for this know where you can send the leftovers :0)...LOL

Michael_P.'s picture

(post #59935, reply #7 of 10)

Thank you for the recipe. This one is the first i've seen that uses lemon juice.

There are a couple of pepper combinations that i'm looking forward to trying. Thanks again.

Nathalie Dupree puts onions in hers. Opinions, anyone?

BTW, I will also try Chiqui's recipe. If I don't like it, i'm sure my mother will scarf it down. She loves the stuff.

MadMom_'s picture

(post #59935, reply #8 of 10)

Mean - this was almost exactly the recipe I got from the Helen Corbitt cookbook (she was food director at Neiman-Marcus, and Julia Child to Texans of my generation)...she uses 1/2 cup more vinegar, but doesn't use the lemon juice. I would think the lemon juice would be a nice touch.

Marie-Louise_'s picture

(post #59935, reply #9 of 10)

The epicurious site is taking you to Jessica's Biscuit, a business I like to support whenever possible. They stock lots of out-of-print cookbooks, and besides, what's not to love about a place that just sells cookbooks. Put that on my list of dream jobs...

chiquiNO's picture

(post #59935, reply #10 of 10)

Amy..thanks for posting.....I skip the bell peppers now and sub red hot chiles for them..LOL  I use about 1 cup sliced fresh red hots and a small handfull dried Mexican peppers (de-stemmed of course)  I increase  the cider vinegar to 2 cups.  No need to add color to jelly as the red peppers do the trick.  Just whiz up the peppers in the blender with the vinegar; add to the pot with the sugar and bring to a rolling boil for 5 minutes.  Stir in Pectin and boil one more minute.  Pour into hot jars; seal and process!!

Chiqui from way down yonder in New Orleans