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Hot Pepper Jelly

DENNIS ODA / DODA@STARBULLETIN.COM Rachel Tamashiro, left, Sarah Tamashiro and Lauren Leong hold jars of Incredibly Hot Pepper Jelly that will be one of the featured items the St. Andrew Priory bazaar sale Saturday.

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They pick through many pecks of peppers at St. Andrew's Priory every year, in preparation for the annual Holiday Fair.

This year, volunteers began work in the summer, producing 2,500 jars of jams and jellies in 30 flavors, with the "Incredibly Hot Pepper Jelly" being their particular claim to fame.

This year's fair takes place from 10 a.m. to 2 p.m. Saturday at Queen Emma Square. Along with the jars of preserves, homemade baked goods will be offered for sale. Also part the event: arts and crafts, games and entertainment.

Admission is free, with scrip is sold for food, games and activities. Proceeds benefit the annual operation of St. Andrew's Priory School, grade levels and clubs.

Parking will be available at the City Municipal parking lot. Call 532-2407.

The jelly-making volunteers aren't stingy with their recipe, so you can give it a try if you can't make the fair. They like the jelly with meats, on omelettes, in sandwiches and combined with cream cheese on crackers.

Grind bell peppers together with chili peppers in a blender, using caution in handling chilis.

Combine sugar and vinegar in large pan and bring to full rolling boil. Remove from burner and let stand, uncovered, 20 minutes.

Add peppers to pan. Return pot to burner and bring to boil again. Continue to cook another 2 minutes, boiling rapidly.

Remove from burner, add pectin and stir for a full 5 minutes. Pour into hot, sterilized jars and seal. Makes enough to fill 6 to 7 8-ounce jars.

Note: Other peppers, such as green peppers are work well in this recipe.

Attention vegetarians

"Beyond Home Economics 101: Putting Science into Nutrition" is the topic of Dr. William Harris' free lecture at the Vegetarian Society of Hawaii's December meeting.

Harris will present scientific data that offer a guide in sorting foods by nutrient/calorie ratio instead of nutrient/weight. He will also talk about how once-popular vegetarian grain-based diets set the stage for the low-carb craze.

Harris, a vegan for more than 40 years, produces the weekly television series "Vegetarian," which airs Thursdays at 6 p.m. on Oceanic Cable Channel 52. He is also a founding director of the vegetarian society.

His lecture will be given at 7 p.m. next Wednesday at the Cameron Center, 95 Mahalani St., in Wailuku, Maui; and at 7 p.m. Dec. 11 at McCoy Pavilion, Ala Moana Beach Park. Call 944-8344 .

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