Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
Here’s another recipe from our canning session/food swap preparation last weekend! Per my friend Demarie’s suggestion, there will definitely be some adult PBJ’s happening. Seems like a fun small-bite appetizer to me – a slice of baguette, a swipe of peanut butter and a spoonful of booze jelly.
The best part was, when we made these to begin with, we needed to do research. So we opened three bottles of wine and tasted them all. Some became jelly, and some became in my tummy. And there was much rejoicing.
This will make about 7 cups of jelly. I recommend following our procedure and buying at least two bottles – I think a drier red would actually not be great in this application. Sweetness will be important.
4 cups red wine
6 cups granulated sugar
2 3-oz packets liquid pectin
Please note: These directions are for preserving jams! If you don’t want to preserve, you should still sterilize the jars but skip the water bath processing. Keep them in the fridge for several months – you’ll probably finish the jelly far before it goes bad.
Combine wine and sugar in a medium saucepan and heat on medium, but do not boil! Stir until the sugar is dissolved, and then add the pectin. Skim off any foam that rises up.
As you can see, we did get some foam.
While it is cooking, sterilize your jars and lids in a large stock pot or canner. Ladle the jam into hot, sterilized jars and leave 1/4 inch of head space. Process for 10 minutes in the water bath, and then turn off the heat. Let the jars sit in the hot water for another ten minutes, and then remove and allow to stand for at least 24 hours. Listen for the “pop” from the seal happening – the lid of the jar should be sucked inward if the sealing process worked. If it didn’t work, you can try again.
Preserved jelly will keep for a year.
I can’t wait to use this in some fun appetizers!