[CH] Jalepeno Jelly

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Alan Portman: "[CH] Off subject help"
• Previous message: Joe Arditi: "[CH] Geneticly altered seeds..NO WAY"

Hi all

Following the recent thread on making Jalepeno Jelly. I decided to try.
As Pectin is not common here. In fact I have only seen a pectin
substitute in the supermarket. I decided to use lemon juice as a acid to
aid setting.

I put 6 or 7, 2 inch Jalepenos and 1 bell pepper with a cup of vinegar
in the blender.
Then boiled it for a short while and added 5 cups of sugar and half a
cup of lemon juice. It took quite a while to come to setting. 
I test by putting a saucer in the freezer and when a few drops of jelly
set in a short time its done.
This gave me just over a one pound jar of more like jam than jelly as it
was not clear and had lots of bits left in. Tasted pretty good but not
very hot.  

During the summer when I have surplus strawberries, I freeze them and
make up batches of Strawberry jam in the microwave as needed.

So, on Friday I decided to try the same with Jalepenos. 8 jalepenos and
2 Red Habenero 1 bell pepper and 1 cup of white vinegar in the blender.
Put this mixture in a big dish in the microwave for 5 minutes. Added 4
cups of sugar and half a cup of lemon juice.
Microwave on high for 5 minute bursts giving a stir between and testing.
It reached "setting" in four bursts and produced two jars of clear dark
gold jam with tiny flecks of red. The few seeds that did not blend
floated to the top and were easy to scoop off.

Maybe more like a jam than a pure clear jelly but a good taste and with
the red habeneros good heat. OK on toast but was also good on the Sunday
roast lamb.

Tony Flynn

• Next message: Alan Portman: "[CH] Off subject help"
• Previous message: Joe Arditi: "[CH] Geneticly altered seeds..NO WAY"