Your peppers please!

too larry

too larry

Well-Known Member
macsnax said:
Have you ever made a jalapeno or habanero jelly? Great for appetizers or a glaze on pork or chicken.
Click to expand...
I was talking about pepper jelly with Gbuddy on another thread just last weekend.

Yes, about 4-5 years ago my wife got on a pepper jelly kick. The green and red Jalapeno jams and some grape and cranberry jellies with hot peppers. We called the cranberry one Cran-Pepper. We used cranberry juice cocktail. You boil the peppers with the juice, sugar and vinegar but take them out before adding the sure jell.

She emailed me one of the recipes over the weekend. Let me look and see if it;s there.
 
too larry

too larry

Well-Known Member
@Gbuddy, here is that recipe I was telling you about.


Cranberry-Pepper Jelly (Hot)






  • Prep Time: 15 mins

  • Total Time: 1 1/4 hr


Ingredients
  • 2 -4 jalapeno peppers, halved & seeded

  • 1 1/2 cups cranberry juice cocktail

  • 1 cup vinegar

  • 5 cups sugar

  • 3 ounces liquid fruit pectin

  • 5 small fresh red hot peppers (optional)

  • (the only difference from the original recipe is I add ½ can of whole cranberries )
Directions

  1. In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.

    Bring to a boil and then reduce heat.

    Cover and simmer 10 minutes.

    Strain mixture through a sieve, pressing with back of spoon to remove all liquid.

    Measure 2 cups liquid.

    Discard pulp.

    In 4-quart kettle combine the 2 cups liquid and the sugar.

    Bring to a full rolling boil over high heat, stirring constantly.

    Stir in pectin and if using, add the whole hot peppers.

    Return to a full rolling boil; boil 1 minute, stirring constantly.

    Remove from heat and quickly skim off foam with a metal spoon.

    Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.

    Wipe rims, adjust lids.

    Process in boiling water bath for 5 minutes

  2. Cool on wire rack.

    Jelly may require 2 to 3 days to set.
 
macsnax

macsnax

Well-Known Member
too larry said:
@Gbuddy, here is that recipe I was telling you about.


Cranberry-Pepper Jelly (Hot)






  • Prep Time: 15 mins

  • Total Time: 1 1/4 hr


Ingredients
  • 2 -4 jalapeno peppers, halved & seeded

  • 1 1/2 cups cranberry juice cocktail

  • 1 cup vinegar

  • 5 cups sugar

  • 3 ounces liquid fruit pectin

  • 5 small fresh red hot peppers (optional)

  • (the only difference from the original recipe is I add ½ can of whole cranberries )
Directions

  1. In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.

    Bring to a boil and then reduce heat.

    Cover and simmer 10 minutes.

    Strain mixture through a sieve, pressing with back of spoon to remove all liquid.

    Measure 2 cups liquid.

    Discard pulp.

    In 4-quart kettle combine the 2 cups liquid and the sugar.

    Bring to a full rolling boil over high heat, stirring constantly.

    Stir in pectin and if using, add the whole hot peppers.

    Return to a full rolling boil; boil 1 minute, stirring constantly.

    Remove from heat and quickly skim off foam with a metal spoon.

    Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.

    Wipe rims, adjust lids.

    Process in boiling water bath for 5 minutes

  2. Cool on wire rack.

    Jelly may require 2 to 3 days to set.
Click to expand...
That's awesome! I think I'm going to try this. I happen to have jalapenos and I suppose I could use cayenne's for the red hot peppers. Thanks man, I like trying new things like this.
 
Gbuddy

Gbuddy

Well-Known Member
too larry said:
@Gbuddy, here is that recipe I was telling you about.


Cranberry-Pepper Jelly (Hot)






  • Prep Time: 15 mins

  • Total Time: 1 1/4 hr


Ingredients
  • 2 -4 jalapeno peppers, halved & seeded

  • 1 1/2 cups cranberry juice cocktail

  • 1 cup vinegar

  • 5 cups sugar

  • 3 ounces liquid fruit pectin

  • 5 small fresh red hot peppers (optional)

  • (the only difference from the original recipe is I add ½ can of whole cranberries )
Directions

  1. In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.

    Bring to a boil and then reduce heat.

    Cover and simmer 10 minutes.

    Strain mixture through a sieve, pressing with back of spoon to remove all liquid.

    Measure 2 cups liquid.

    Discard pulp.

    In 4-quart kettle combine the 2 cups liquid and the sugar.

    Bring to a full rolling boil over high heat, stirring constantly.

    Stir in pectin and if using, add the whole hot peppers.

    Return to a full rolling boil; boil 1 minute, stirring constantly.

    Remove from heat and quickly skim off foam with a metal spoon.

    Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.

    Wipe rims, adjust lids.

    Process in boiling water bath for 5 minutes

  2. Cool on wire rack.

    Jelly may require 2 to 3 days to set.
Click to expand...
You are awsome Larry!
Tell the wife thanks from Gbuddy!
Thank you Larry.

The stuff in the jar looks so red and clear.
Do you know if its possible to leave pepper pieces in the jelly or will that cause problems.
I hoped I could leave in a lil bit for the eye and maybe add a small rosemarin branch in the glass. Like in some vinegar bottles.
But dunno if it will not sink while cooling down.

Thank you 1000 times Larry!

And hey EVERYBODY great Thread here!!! Great plants n fruits!!!!

Peace
 
too larry

too larry

Well-Known Member
Gbuddy said:
You are awsome Larry!
Tell the wife thanks from Gbuddy!
Thank you Larry.

The stuff in the jar looks so red and clear.
Do you know if its possible to leave pepper pieces in the jelly or will that cause problems.
I hoped I could leave in a lil bit for the eye and maybe add a small rosemarin branch in the glass. Like in some vinegar bottles.
But dunno if it will not sink while cooling down.

Thank you 1000 times Larry!

And hey EVERYBODY great Thread here!!! Great plants n fruits!!!!

Peace
Click to expand...
No reason you couldn't leave pepper in the jelly. The Jalapeno jam is full of chopped up peppers. It is a challenge to get the whole cranberries to stay off the bottom while the jelly is setting. We would set the jars upside down until it was about halfway jelled.
 
Gbuddy

Gbuddy

Well-Known Member
too larry said:
No reason you couldn't leave pepper in the jelly. The Jalapeno jam is full of chopped up peppers. It is a challenge to get the whole cranberries to stay off the bottom while the jelly is setting. We would set the jars upside down until it was about halfway jelled.
Click to expand...
Great idea^^
Gotta be tricky to keep the stuff floating till its cold.

I just plan to use very small jars because I lost most plants to 5day super late frost in spring.
Will start a week later this year.
In the small jars its a great effect I hope if something is in there.

Peace
 
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