Re: [CH] Summer fruit

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Hi, Nels --

I've never considered using an apple juice base for pepper jelly.  My
jelly is always just chiles, vinegar, pectin, sugar, and salt.  Are
you talking about replacing the sugar with juice?

Matt

On 8/2/06, Nels Peterson Family <npkp4jp@polarcomm.com> wrote:
> 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
>
>

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