Virtues of the Vitamix

Spoiler Alert !!!!

Note to all my loved ones, if you don't want your Christmas surprise ruined go no further.

Its a cloudy day here on the island today, but even cloudy days here have their beauty.  Since waking this morning Casco Bay has changed color at least a dozen times.  The lobster men are still hard at work, even though this time of year the lobsters are making the long trip out to deeper waters.  You can still hear the occasional distinctive diesel engine and see the shape on the water that only  a chubby Maine lobster boat can make.

Today I am attempting to finish up my list for Christmas, on the agenda this morning Red Pepper Jelly. I was introduced to this savory delight years ago by a dear friend, there is nothing like a triple cream brie and hot sweet jelly slathered all over a cracker to set your mind to rights.  Yes folks today is not about what is good for you, its about what is good for your soul.

This dicing got old really fast and then FLASH !!!  Oh yay !  the sweetie pie bought us a Vitamix !  Holy two second mini dicing, by adding a bit of water and pulsing at level 5 two or three times I had a perfect chop for this recipe.  Simply pouring the contents into a colander removed all the water and  Voila !!  I love you Vitamix, and the sweetie pie too of course.

Listening to my favorite Christmas music and boiling and stirring…………….is that the Christmas spirit I feel creeping up behind me ??

 Finishing up the jars in a nice hot bath and there you have it, eight Christmas gifts done.  One more batch tomorrow and I'll have some for our cupboard as well.

"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."

INGREDIENTS:

2 1/2 cups finely chopped red bell peppers 1 1/4 cups finely chopped green bell peppers

1/4 cup finely chopped jalapeno peppers 1 cup apple cider vinegar 1 (1.75 ounce) package powdered pectin 5 cups white sugar

DIRECTIONS:

1.	Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2.	Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3.	Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
4.	Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

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