Re: [CH] pepper jelly recipe request
Nels Peterson family (npkp4jp@polarcomm.com)
Wed, 18 Sep 2002 12:04:21 -0700
The straight Habanero jelly is great -- we make some every year. Makes a
great glaze for pork chops or a ham. Or if you choose it is also good with
crackers and cream cheese.
I strain the pepper pulp out of the juice to make a clearer jelly. The habs
give a nice amber colored jelly.
Nels in ND
> NOTE: You might want to cut the chiles with some bell peppers if you are
> using hot chiles (although I made one batch this year with 3 cups of
> habaneros -- haven't tried it yet). Either way, just look for 3-4 cups,
> rough chopped.
>
> Puree chiles with enough vinegar to lubricate the blades of your blender
> (about half of the vinegar or so). Combine puree, sugar, remaining
vinegar,
> and salt in saucepan and bring to a simmer. Simmer for 5 to 10 minutes
and
> add food coloring (you don't need this, but it does make the jelly look
> _significantly_ nicer). Add pectin, return to a boil, and boil for
exactly
> one minute. Pour into hot, sterilized jars, top with hot lids and rings
and
> invert the jars on a towel. Allow jars to cool and refrigerate any that
do
> not seal. NOTE 2: I know that this method isn't "USDA approved" (they
> require you to process the jars for 5 minutes) but I think that the jelly
> has a nicer (thicker) consistency when it is not processed. Besides, I
have
> always made it this way, my parents made jelly this way, my parents'
parents
> made jelly this way, my parents' parents' parents....well you get the
idea.
>
> My wife and I typically make three types of pepper jelly each year --
orange
> (habanero), red (cayenne), and green (jalapeno) -- we adjust amounts and
> color of bell peppers accordingly. Good luck.
>
> Matt
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> T. Matthew Evans
> Geosystems Group
> School of Civil and Environmental Engineering
> Georgia Institute of Technology
> URL: www.prism.gatech.edu/~gte964w
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Gary Bellinger
> Sent: Wednesday, September 18, 2002 11:33 AM
> To: luke Speer; Chile-Heads
> Subject: [CH] pepper jelly recipe request
>
>
> Looking for a good recipe for pepper jelly. I seem to have lost mine when
> transferring data to my new hard drive. Can anyone out there help me out.
>
> Gary
>
>
>