[CH] Pepper Jelly

Jim Weller (Jim.Weller@salata.com)
24 Dec 00 10:03:01 -0800 

 -=> Quoting Jeff Snader to All <=-

 JS> Anyone have any good Pepper Jelly recipes?  I have tried it and love
 JS> it, but have never made any.  I have bags of frozen Jalepenos, serranos
 JS> and anchos at my disposal (also lots of dried varieties including a
 JS> pound of dried habs).  

I have always used fresh not dried peppers. Frozen should work though.

Here's a fairly basic recipe to start off with:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Hot Pepper Jelly I
 Categories: Preserving, Chilies
      Yield: 10 cups
 
    1/2 c  Hot Red Chiles; seeded
           -and coarsely chopped
    1/2 c  Hot green chiles; seeded
           -and coarsely chopped
      1 c  Chopped onion
  1 1/2 c  Vinegar
      5 c  Sugar
      2    Pouches liquid pectin
 
  Place the hot chiles, onion and vinegar in a blender or food
  processor.. Process until very fine. Pour the sugar into a heavy
  stainless steel pot. Stir in the chile mixture, bring to a boil, and
  boil for 1 minute. Remove from the heat and stir in the pectin. Let
  sit 5 minutes and then remove the foam with a slotted spoon. Ladle
  into sterilized jars and seal. Turn the jars upside down occasionally
  to keep the chiles mixed until the jelly is cool and set.

  You can use all red or all green peppers and accent the colour with a
  few drops of food colouring if you like.

  Jim Weller

MMMMM

And here's a really hot one with rosemary-apple accents.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scotch Bonnet or Habanero Pepper Jelly
 Categories: Tnt, Preserving, Chilies
      Yield: 6 half pints
 
    1/2 c  Pepper; wear rubber gloves
      1 md Apple; peeled, cored,
           Chopped
  1 1/2 c  Apple cider vinegar
      5 c  Sugar
      2    Pouches of liquid pectin
      1 tb Rosemary; chopped
 
  Place the chopped Scotch Bonnet or Habanero peppers and the Granny
  Smith apples in the work bowl of a food processor or blender. Add 1/2
  cup of the apple cider vinegar and process until very finely chopped.
  In a heavy 5 quart non-aluminum saucepan, combine the processed
  peppers, the remaining vinegar and the sugar. Bring to a boil; and
  cook for 1 minute, remove from the heat and stir in the liquid pectin.
  Return the pot to the heat and boil for 1 minute longer. Again remove
  from the heat and let the jelly sit for 5 minutes. Skim off any foam
  or scum that accumulates on the top., Stir in the chopped rosemary.
  Carefully ladle the hot jelly into sterilized jars, wipe the rims and
  seal. Turn the jars upside down and place on a tea towel on the
  counter with enough space in between each jar so air can circulate
  easily and cool the jelly. Remember to invert the jars occasionally to
  evenly distribute the pepper mixture until the jelly is set and cool
  Store the jelly in a cool, dark place for up to 6 months.

  Mike and Karen Stock
 
MMMMM

                                                Jim in Yellowknife