|JAMS & JELLIES|
|Apricot Habanero Jelly #1|
cut off stem ends of peppers blend together with 1/2 of the vinegar and aprocot nector. bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. makes about 24 oz of jelly.
Post Date: Fri, 11 Jul 1997
|Apricot Jalapeno Jelly|
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain.
Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat;
skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)
Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down."
From: Chile Pepper: The Magazine of Spicy Foods" May/June 1990.Vol. IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Post Date: Fri, 11 Jul 1997
|Autumnal Jalapeno Jelly|
Remove stems veins and most of the seeds of peppers and chiles. Adding the seeds of 1 jalapeno chile will not make the jelly hotter since the sugar, the vinegar, and the cooking process tame (most) all the chiles. The floating seeds in the jar add character. Using the knife blade of a processor, mince the peppers and chiles with quick on and off pulsations. In a 5 qt. pot, mix the peppers, chiles, seeds sugar and vinegar. Bring to a rolling boil and boil for 3 minutes. Remove from the heat and cool for 5 minutes. Add the 6 ozs of pectin (certo) and stir continuously for 2 minutes. Allow the mixture to cool for another 2 minutes and the stir again for 1 minute. This stirring will distribute the bits of pepper throughout the jelly. Pour into jelly jars that have been sterilized and seal immediatly with lids that have been sterilized seperatly for 5 minutes. Test seal, after cooling, with finger. If middle pops up when pressed, jar is not sealed.
From: Walt Original
Posted By:Walt Gray
Post Date: Sun, 12 Oct 1997
|Charlie's Pepper Jelly #2|
Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed.
Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several
thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar.
Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim.
Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled.
Serving Ideas : Serve with cream cheese and crackers
NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book.
|Double Hot Pepper Jelly|
This recipe is adapted from "Blue Ribbon Winners - America's Best State Fair Recipes" compiled by Catherine Hanley (published by Smithmark Publishers, NY, NY, 1993) This recipe is from Vandy Bradow and won a blue ribbon at the North Carolina State Fair.
Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars.
For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips.
From: email@example.com (Lee Newland)
Posted By:Jim McGrath
Post Date: Thu, 6 Jun 96
1) ORANGE bell peppers are EXTREMELY expensive. YELLOW bell peppers are expensive but much cheaper and just as suitable, since it turns out the orange color doesn't really show very well anyway -- the yellow ends up clearer and more appealing, whereas the orange ends up looking a bit like a murky yellow. And RED bells are cheapest of all, not to mention giving perhaps the best color. I got the best flavor jelly when I used a good tasting mild chile for "filler" instead of regular old bell peppers (namely, "Szentesi", a Hungarian paprika type, but just substitute your favorite choice).
2) Actually, the best jelly of all came by using rocotos instead of habaneros. I still used bell pepper and/or Szentesi for "filler", used about 10-15 rocotos or so, de-seeded and de-veined them as original recipe directed, and even so these batches turned out hot and delicious flavor. But next time I will leave all membranes, removing only seeds. Who cares if the jelly's so hot you have to use a bit less on your toast/bagel?
3) The batch I made with 8 habaneros, de-seeded and de-veined per original recipe, was not very hot at all, hence my modification to no longer de-seed nor especially de-vein. I suppose an alternative would be to still de-seed and de-vein, but use many more (20-30?) habaneros to get more of that distinctive hab flavor/aroma without making it deadly for non-chile-heads.
4) A standard pepper jelly variant is to add at the end some bits of chopped pepper for visual/texture appeal, which could be green and/or ripe colored chiles. I would use a mild chile for this like jalapeno or bell pepper, not habanero, since pieces of the latter could be an unpleasant surprise for non-chile-heads.
From: Tom Weeks <firstname.lastname@example.org> chile-heads, 23Nov95, but considerably modified by Brent Thompson)
Posted By:Brent Thompson
Post Date: hu, 06 Jun 1996
|Hot Pepper-Apple Preserves|
Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and
cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice
thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over
med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent.
Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on screwing on as tight as
comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark
area. If not sealed, store in refrigerator.
Makes 6 half pints.
This is especially good with cream cheese on crackers.
NOTES : I used red jalapenos but I'm sure any hot pepper will do just as well.
From: Peg Enroughty
Posted By: Peg Enroughty
Post Date: Tue, 11 Nov 1997
|Hot Pepper Jelly|
Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, ad the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.
To Sterilize Jars and Glasses For Pickling and Preserving:
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.
Makes about 7 cups.
Posted By:Pepper Fool!
Post Date: April 1993
|Sharon Johnson's Peach Preserves for Cold Mornings|
I took a jar of this to work and left it in the break room.One greedy fellow spotted it and took a whole tablespoonful. He ate it and proclaimed it excellent. He left the break room and got halfway down the hall and then suddenly said "Hey!! That stuff is hot!! He then went right back with his spoon and got another large gob.
Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Position knife blade in food processor bowl; add orange quarters and chiles. Process until finely chopped, stopping once to scrape down sides.
Place orange, habaņero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.
Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.
Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on
bands. Process jars in boiling-water bath 5 minutes. Yield: 6 half-pints.
By all means - Leave the peel on for the marmalade effect.
Posted By:Ed Johnson
Post Date: Sat, 25 Oct 1997