Re: [CH] pepper jelly recipe request

Gary Bellinger (yesgaz@itcanada.com)
Wed, 18 Sep 2002 13:34:21 -0400 

Thanks for the recipe Matt! Just one question, when you say to chop up the
chiles, is that the same as grinding them up. I grinded them last year and
it seemed to come out okay.

Gary

----- Original Message -----
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
To: "Gary Bellinger" <yesgaz@itcanada.com>; "luke Speer"
<radomvis35@midcoast.com.au>; "Chile-Heads" <chile-heads@globalgarden.com>
Sent: Wednesday, September 18, 2002 12:11 PM
Subject: RE: [CH] pepper jelly recipe request


> Gary --
>
> My recipe is fairly simple, but I have always been happy with the
> results....
>
> Pepper Jelly
>
> 3-4 cups seeded, rough chopped chiles (see note)
> 1.5 cups white vinegar
> 6 cups sugar
> 1 box powdered pectin
> dash of kosher salt
> few drops of food coloring (optional)
>
> 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
>
>
>