[CH] Jelly recipe question
Marc Saegesser (Marc.Saegesser@apropos.com)
Fri, 4 Oct 2002 11:41:54 -0500
Delurking again...
This is a question for all the jelly experts out there. I made a Habanero
Jelly recipe that I got off of the Pepper Fool site. The jelly looks
wonderful, it has a great orange/amber color, but it didn't set up. Its
still really runny. Has anyone else tried this recipe? This was my first
attempt at making jelly so I could use some advice. Does the recipe look
wrong or did I most likely mess something up in the preparation?
I just compared the recipe I used with another I found on the list and it
looks like the one I used had less fruit and more sugar. Would that cause a
runny jelly? How long does it usually take for jelly to set?
Thanks for any help. Here's the two recipes.
The recipe I used goes something like this:
3 ORANGE bell peppers, large, fleshy
5-10 chiles habaneros, ripe (original comment: "10 makes this stuff DEADLY")
1.5 C. vinegar, white, distilled
7 C. sugar
1 pkg liquid fruit pectin (Certo or equivalent)
1. Stem/seed the Bell peppers. Stem the Habs.
2. Puree peppers and vinegar.
3. Combine pepper puree and sugar. Bring to a boil. Reduce heat and simmer
for 20 minutes.
4. Strain through cheesecloth into another pan.
5. Add pectin. Bring to a full rolling boil while stirring. Boil 1 minute.
6. Remove from heat, ladle into jars.
I subsituted Red bell peppers for the orange and used 9 habs. I couldn't
find any liquid pectin so I used a package of powder. Other than that I
followed the recipe exactly.
I noticed another recipe on this list with these ingredients:
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)
The three bells and the 9 habs I used did look like 4 cups to me.
Marc Saegesser