Re: [CH] Pepper Jelly
Brent Thompson (brent@hplbct.hpl.hp.com)
Mon, 23 Aug 1999 12:44:19 -0700
>. do you seed these for the jelly? Seems like that would be a royal
> pain, but I've not done the jelly with seeds. I usually leave the seeds in
> Thai chiles for everything else, can I do that in the jelly? Have you tried
> it?
Yes, I leave the seeds in for everything too, including jelly. (Except for
rocoto -- I remove those big rocoto seeds in advance, but then, it's easy
with rocotos.)
When I make pepper jelly, I just cut the chiles up and start cooking. Like
the recipe says, after a while I blenderize them then cook some more, then
strain/press out all the solid bits. That is, this cooking process is
really just to make 'chile stock'. Because leaving the seeds in works
fine, I definitely do not take the time to try to remove them beforehand.
That would indeed be a pain.
The only time de-seeding the chiles would be important IMHO, and even so
mostly only for texture, would be regarding the bits of chile thrown in at
the end in those cases when you want bits of pepper in your jelly instead
of plain clear jelly (I prefer clear pepper jelly, so this isn't a problem
I have to deal with).
--- Brent