Jalapeno Pepper Jelly
#13
Member
Join Date: May 2011
Location: San Joaquin Valley
Posts: 19
Would like to know if you included the juice that comes out of the peppers when they are chopped/diced ??
If I include it, will that make the jelly too thin?
Thanks, am waiting for your answer.......
Paulette
If I include it, will that make the jelly too thin?
Thanks, am waiting for your answer.......
Paulette
#16
Senior Member
Join Date: Sep 2010
Location: Central Missouri
Posts: 462
I wonder if you could use canned jalapenos in place of some fresh ones. I have several pints of the canned ones and it is going to take me forever to use them up as I am the only one who eats them and then in limited amounts. Has anyone tried using canned ones.
#17
You don't drain the jalapeno peppers. I finally did make some with the dry Ball pectin by using the conversion info for converting the liquid pectin to using the dry pectin and the jelly turned out well after canning. All the recipes called for liquid pectin and all I had was the dry pectin. I used the recipe calling for 12 jalapenos with the tops cut off, then cut in half lengthwise and then seeded, then put in food processor with 1 cup cidar vinegar to blend. (So there's no juice to drain). I did throw one in with all the seeds for a little more kick and then followed the recipe for the remaining vinegar, sugar and pectin.
Last edited by Jackie R; 10-14-2013 at 01:00 PM. Reason: clarification
#18
I prefer freezer jelly (I don't like messing with sealing jars and all that) so I use this recipe:
http://www.chocolate-cheese.com/2012...zer-jelly.html
http://www.chocolate-cheese.com/2012...zer-jelly.html
#19
Super Member
Join Date: Oct 2010
Location: Tennessee, UC area
Posts: 1,584
I'm making hot pepper jelly today with Certo dry pectin that I have on hand. The instructions include freezer method for jalapeño jelly made with Apple juice. Usually I make mine with cranberry juice. Today I plan to use canned cherries from last year's crop...I'm imagining the taste already (I'll run them thru the blender and strain)....or maybe I will make pepper jam!!
#20
Super Member
Join Date: Oct 2010
Location: Tennessee, UC area
Posts: 1,584
I'm making hot pepper jelly today with Certo dry pectin that I have on hand. The instructions include freezer method for jalapeño jelly made with Apple juice. Usually I make mine with cranberry juice. Today I plan to use canned cherries from last year's crop...I'm imagining the taste already (I'll run them thru the blender and strain)....or maybe I will make pepper jam!!
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