Very similar to any of the pepper jellies, this one uses grated carrot in the recipe in addition to the jalapeno peppers. Goes hand in hand with my Garlic-Onion Jelly or Apple Pepper Jelly, both of which are served over cream cheese on crackers. I developed this recipe at the suggestion of my daughter, Anne, after she and I talked about the fresh carrots I had from our Kitchen Garden. This jelly would also be great as a glaze basted on grilled chicken or pork.
1 – 1 /2 cups grated fresh carrot
1 3/4 cup white wine
1/4 cup white wine vinegar
1/3 cup sliced jalapeno peppers
1 package Sure-Jell (powdered pectin)
3 1/2 cups sugar
Add grated carrots, white wine, white wine vinegar, slice jalapeno peppers and Sure-Jell to a large sauce pan; bring to a rolling boil over med-high to high heat, stirring frequently to prevent scorching. Add sugar all at once and bring back to a rolling boil (a boil that doesn’t stop while stirring), stirring constantly. Once a rolling boil is reached, continue to cook, stirring constantly, for 1 (one) minute. Remove from heat and ladle hot jelly into hot canning jars, sealing jars with lids. Place jars in a hot water bath canner (any stock pot with a rack on the bottom will work). Cover jars completely with water to a depth of 1″ above jars. Bring to a boil over high heat; process (boil) jars 10 minutes. Remove jars from canner and place on a kitchen towel on your countertop. Once jars are sealed (button in middle of lid depresses and can’t be pushed down – you should hear them make a “ping” sound), carefully/lightly shake jars to evenly distribute the sliced peppers in the jelly. Allow jars to cool and sit undisturbed 24 hours.
Yield: 5 half-pint jars