Lots of peppers, want to make jelly.
I was thinking of making pepper jelly with both sweet and hot peppers. Anyone have a good idea? I haven't done it before nor have I canned anything before. Would love an idea on making it and how long it might remain viable in the refrigerator. TIA!
I used the recipe for apple jelly that came in the Sure-Jell pectin box, apple juice in a bottle, sliced peppers from a jar, and cinnamon candies for color. Came out great. Didn't jell but made a great cracker spread/ice cream topping.
Sorry about the double but I can't figure out how to use the edit so it comes out right.
I FINALLY found my recipe. I received it from an old co worker - it is his mom's recipe. This one is delicious and you can vary the amounts of the chili peppers depending on how hot you want it (or leave seeds in). Also, you can use red bell peppers and food coloring to make it red. I usually do 2 batches (one green, one red) and give as gifts and tell people to pour it over a block of cream cheese and serve with either tortilla chips or crackers. It disappears quickly!!
Hot Pepper Cocktail Jelly
2 C chopped green bell peppers
1/2 C chopped yellow chili peppers or green Serano peppers (can use jalapenos too)
1 C white vinegar
1/4 tsp. onion juice (I used to chop some onion, but in blender and use the juice, now I just use bottled onion extract that I came across somewhere)
4 C sugar
1/2 C strained, fresh lemon juice
1 bottle (6 oz) Certo
Green food coloring
Combine all peppers and vinegar in blender, blend until smooth. Pour into saucepan. Add onion juice and sugar; stir until sugar dissolves. Add lemon juice; boil 5 minutes. Remove from heat, add Certo and blend well. Add green food coloring until desired color is attained.
Pour into sterilized jars, leaving 1/4 inch head space. *Place lid on top.
*The recipe calls for the use of paraffin, but since that method is no longer recommended, I just put them in a water bath for 10 minutes. Will keep indefinitely unopened.
Makes approx 4 cups.
I make pepper jelly year round (I usually have many dozens of frozen habs left over from summer)
I use a recipe from the pepperfool site posted above and it's foolproof.
You almost always use hot peppers with some bell peppers for color because the hot peppers alone aren't enough to give it a deep rich color unless you sue WAAAAY to many of them.
That one. People beg me for the jelly. I have so many peppers right now in my garden and my freezer that I'll be able to make 2 or 3 dozen jars of jelly.
I follow "Brett's comments" on the recipe and use red bell peppers. But I also use at least a dozen habaneros and usually more like 15 or 16, depending on their size.
Make sure to use the 7 cups of sugar or the jelly may not set up.
I'm also about to embark on my first pepper jelly/canning experience. Good luck! We'll both have to report back on how it went.
So far I've found this website really useful for general canning info:
For general canning info: http://www.uga.edu/nchfp/publications/publications_usda.html
And this one is great for pepper recipes, although it can be a little vague sometimes:
There's also been a couple of threads recently on canning. Here's one:
Here is one that works for us. The final product has very little heat in spite of using hot garden chilis - the long thin red or green ones.
Hot Pepper Jelly
1 C Hot Chili Peppers Chopped
1 C Onions Chopped
1 1/2 C Vinegar
5 C Sugar
2 Pouches Liquid Pectin
Use red or green hot chilies or a mix. The seeds are optional for texture. Use gloves when cleaning and chopping and be extremely careful touching eyes, nose etc. even after preparation.
Place chopped onion and vinegar in blender. Process until onions are pureed. Add chopped pepper and process until tiny flecks. Adjust future batches to suit your texture preferences.
Put sugar into a heavy, non-aluminum pot. Add blended pepper mixture and bring to a boil, reduce heat and simmer, stirring often for 15 minutes or until mixture is transparent. Stir in Pcctin and bring back to a hard boil. Boil hard for one minute stirring constantly. Remove from heat, skim off any foam and seal air tight immediately in sterilized jars. Use preferred canning jars and lids or parafin wax to insure air tightness.
Cover jars with a thick towel and let cool overnight or till set. You may wish to turn the jars while setting to insure fruit does not settle to the bottom.
Yields about 6 cups - allow extra jars.