Pepper Jelly: please divulge your family's recipe?
After hearing about Foster's Market Seven Pepper Jelly (see link) a while back, I've wanted to try making my own (not necessarily w/ 7 peppers though). It seems like such a versatile and unique condiment. For instance, it can be served alongside meats, on top of corn fritters, mixed into cranberry sauce, etc.
I have never canned before and would love to try my hand at this--maybe even give as gifts this year. Does anyone have a really good and relatively uncomplicated recipe for pepper jelly (preferably using a variety of mild, sweet, and hot peppers)? Would appreciate if you could point me to any references on canning if it's too detailed to explain in your response.
Also, please include suggestions for other interesting ways to use this condiment. THANKS!
Thanks for the recipe. Couple of questions:
1) 5 lbs. of sugar sounds like a heck of a lot (I guess you may need to balance the heat). Ever tried cutting down the sugar?
2) I'd like to do a 3-4 pepper combo, have you ever subbed in other peppers? Any idea if this would work ok?
re: Carb Lover
I never cut down on the sugar, I don't like to experiment with jam or jelly recipes. I don't want to end up with jelly that won't set up. I think there is a sugar/pectin ratio involved. I don't strain it, I like the little specks of chile in the jam. I also like to use the cider vinegar.
I am sure you can sub other peppers with no ill effect, just try to keep the weight about the same. I would weigh 36 jalapenos to see their approximate weight, then sub the chiles you want to use to equal approximately the same weight. Jalapenos differ in size anyway, so the amounts are approximate. I have made this a few times and it always turns out for me. I have another recipe that I will post for you.
* Exported from MasterCook *
Ange's Pepper Jelly
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Jams & Jellies Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
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2 medium red bell peppers, seeded -- cut in chunks
6 jalapeno peppers, with seeds -- halved
8 cups sugar
2 cups cider vinegar -- (5% acidity)
6 ounces liquid pectin
Combine peppers in food processor and pulse until coarsely chopped (do not puree). Add to large saucepan with sugar and vinegar. Bring to a boil over high heat. Skim foam from surface. Add pectin and return to a boil. Boil 1 minute and skim foam again. Ladle mixture into 9 clean hot half-pint jars and process in water bath for 10 minutes.
Makes 9 half-pints
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Certo is liquid pectin, I believe.
I'm pretty sure that there's a pepper jelly recipe in the Sure-Gel box. I've made it in the past.
The way we like to eat it is to spread it over a brick of cream cheese and eat it with crackers. Delicious. It's also good on toast, preferably toast from the oven.
Here you go, Carblover. This first web address is for my Pepper Jelly recipe and the second is information on canning that I just recently pulled together. I FINALLY got around to learning how to make my grandmother's legendary Pear Preserves this summer and looked all over the place for canning info - my first time, so I know where you are right now. Have fun - it is a lot easier than I ever expected!