Re: [CH] Summer fruit

Linda Hutchinson (lipant@sympatico.ca)
Wed, 2 Aug 2006 22:21:46 -0400 

I haven't tried this, but here you go.

The Recipe
yield about 6.5 pts


Ingredients

7 sweet red peppers
1 jalpeno pepper
1 1/2 cup vinegar, divided
1 1/2 cups apple juice
1 package pwdered pectin
1/2 tsp salt
5 cups sugar
Red foodcoloring
Directions

Wash peppers; Remove stems and seeds; Cut into 1/2" Pieces.
Puree 1/2 the peppers and 3/4 cup vinegar in blender or food processor.
Puree remaining peppers and vinegar.
Combine purees in a large bowl; Stir in apple juice.
Cover and refrigerate overnight.
Strain pureed mixture through a damp jelly bag or several layers of 
cheesecloth.
Measure 4 cups of juice.
Add apple juice to make 4 cups if needed.
Combine juice, pectin and salt in a large saucepot.
Bring to a boil over high heat, stirring constantly.
Add sugar, stirring until dissoloved, return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Add a few drops of food coloring if desired.
Ladle into hot jelly jars and adjust 2 piece caps.
Process in a boiling water bath for 5 minutes.



----- Original Message ----- 
From: Nels Peterson Family
To: chile-heads@globalgarden.com
Sent: Wednesday, August 02, 2006 10:04 PM
Subject: [CH] Summer fruit


Sounds like I've got it backward -- lots of chiles on my plants - and the
tomatoes look sick.  Of course the hial storm tow weeks ago really raised
cain with the tomatoes more than the chiles.

We have planted the chiles and tomatoes in green plasticmulch ever since our
youngest son did his science fair project on platsic mulches; and the green
plastic out performed any other.  (Reserarch design -- three years,
replicated plot design, four treatments, four repititions).  My jals and
cayennes are outstanding.

Like Sandy O, we're on the moderate end.  This year we'll have enough
cayennes to make a great batch of chile powder and enough Jals to freeze for
the winter.  Might even get enough ripe jals to make pepper jelly.

Does anyone have a recipe for pepper jelly using apple juice as a base?
Many of our commercial jellies use apple juice as a base for the jelly.
Lots of natural pectin and very mild flavor.  I like the recipe I have, but
would like to know if there is a recipe like that.  I tried hab jelly once
using my own apple juice, and ended up with syrup!  Was a great basting
sauce for a pork loin (but not worth a darn on pancakes).  :)

Happy pepper pickin'

Nels in ND