Hot Pepper Jelly

[willkat98]

Went out for lunch today and bought 4 jars of Hot Pepper Jelly which is similar in taste to the Habinero Jelly we had at B2.

They only got one more farmers market, so I need to stock up for winter wibs.

[chathorne]

you cant get that stuff in the stores ?

[Oldtimer]

Seems your winters run October through April so if you run out yell. :lol:

[willkat98]

Nope (to the in stores) yep to the if I run out I'll call :)

[chad]

Several of the specialty stores around here have pepper jelly -- usually jalapeno which is pretty tasty! My wife makes an excellent Jalapeno pepper jelly, too. We just used up the last jar and hopefully will be making some more in the near term.

Who know, could be Trading Post stuff. I found some BEAUTIFUL habaneros the other day -- so may have to experiment with Hab jelly, too.

[chad]

Well, made up two batches of jelly last evening.

One Habanero and One Jalapeno - about 6 1/2 pint jars each.

Tasted the Hab jelly and it was a lot like that we used at B2 -- sweet with a bit a heat coming on after the first "taste".

The Japaleno jelly is pretty mild - the taste of the peppers comes through but the heat isn't usually an issue.

[chad]

Here's the recipe I used last night (I've posted the recipe in Recipes and on another thread).

I think I figure the cost to be about $2.26 per jar and that's with high priced bell peppers and buying new jars. Obviously if you raise your own peppers and used old jars (buying new lids) or jelly jars you would save money. Actually, you can use old jelly jars but only if you're not planning on saving the jelly for a long time -- I'd still boil the jars and heat the lids to keep things as clean as possible.

The recipe is as follows:

I got this from my Aunt Fay and it turns out pretty good. As a disclaimer: this recipe is pretty tame, heat wise, just add more hot peppers until you get it as hot as YOU like it! You can adjust the recipe, just keep the ratios the same.

Hot Pepper Jelly

1/4 Cup liquified hot peppers (jalapeno, habanero, etc.)
3/4 Cup liquified bell pepper (I use green but red, yellow, etc. would work)
6 Cups sugar (yeah, 6 Cups -- this is JELLY)
6 oz. of Certo Pectin (or your favorite brand - I use two pouches)
1/4 teaspoon salt
OPTIONAL: food coloring

I can't begin to tell you how many peppers you will need since size, amount of flesh vs. water, etc., all come into play.

For my 12 jars I used:

2.5 green bell peppers (these were large peppers and provided enough liquid for two batches of jelly)

about 3 Jalapenos (for 1 batch/6-7 1/2 pint jars)

and about 4 Habaneros (for 1 batch/6-7 1/2 pint jars)

I measured all of them rough cut into a measuring cup before liquifying and it came out pretty close -- I blend them seperately and then measure out the appropriate amounts into another measureing cup.

Use some of the vinegar to provide a medium for blending you peppers - some fiber and "chunks" are probably desireable since it gives your jelly "character".

After blending: add the vinegar, peppers, sugar, salt to a large non-reactive pot (stainless steel) and bring to a boil. Stir frequently and watch for boil over -- this stuff is like napalm and will stick to your skin and burn you. Boil for 1 minute. Remove from heat and let sit for 10 minutes.

After 10 minutes remove the foam or scum, add you 6 oz of Certo and any food coloring. Stir well and let sit for another 10 minutes.

You should have prepped your jars, lids, and rings ahead of time. Have them clean and sterilized

Fill the jars with the hot liquid jelly. Put on your lids and rings. Let the jelly set and gel.

Enjoy.

[david]

Looks good David, but what about a water bath at the end? We're not anal about food safety, but it would take too long to go through that much in a "safe" amount of time.

From the looks of it, a 10 minute boiling water bath would be about right. I think that's in line with most jelly recipes.

[chad]

I steralize the jars and lids. With jellies I've never water bathed them at the end -- with the high sugar content it's not required. We've "held" jars of these jellies in the past for a couple of years and never had a problem. Also, the canning directions I use comment that the water bath at the end is NOT needed for jellies and high acid (ie. tomatoes) product.

However, I am not about to tell someone how to can stuff! :D The recipe will work however you want the seal up the jars!

[david]

That makes sense. I hadn't really thought about the sugar content. And now that I think about it, I think the real reason for water bathing jelly is to create the vacuam seal on the jar lid.

[chad]

Yep, I thought of that after my last post. I tighten rings up and last night I kept hearing the lids "pop" as they sealed :D

I put the jelly in jars when it's still real hot -- never had a problem with them sealing -- if I find one not sealed we just stick it in the 'fridge and use it up first :D

[willkat98]

I can get plenty of green Jalp jelly, just not the Habinero.

The stuff I found is similar to what we had, but sweeter than hotter. Says sweet peppers, then hot peppers on the side. and only 3.75 for 9 ounce jar.

You want one Brian?

[Oldtimer]

No thanks sounds like they are using pussy peppers to me. I can readily get jalapeno jelly here. BTW what other kind of japs are there besides green ? For you guys concerned about canning find a current CEO they should be well versed at it.

[willkat98]

just leave it in the sun, that should heat up the jelly

[Oldtimer]

just leave it in the sun, that should heat up the jelly

If nothing else make a hell of a wasp trap.

[chad]

Here's the wasp bait! :D

[rbinms33]

Here's my version. Turned out really good. It's got the little pepper pieces floating in it and everything. Only made 3 pints though. I need to find more habaneros.

[chad]

Looks real nice!

My wife and I put ours up in 1/2 pints -- then give them as gifts -- holiday baskets, etc.

I get my peppers all over the place: Albertson's, Smart & Final, produce markets, etc.

I have asked for some seeds this year as part of my Christmas "stocking stuffer" stuff. I can start the seeds shortly after the new year here in FL and have 'em ready to go in the ground or in pots outdoors by March or April (most years).

I'm also planting some other specialty peppers this year and will be trying them out in jelly and pickling them for other table use.

[rbinms33]

Habaneros are something my Dad grows every year but he doesn't use them. He grows them and gives them to me cause he knows how much I like them. Last year, I dehydrated them and ground them into Habanero powder. Perfect for spicing up a batch of chili. I've still got another batch to get this season and should get at least 6 more pints out of them. Can't wait to try it on some ribs though. Either that or pour it over a brick of softened cream cheese with some club crackers.

One of my buddies at work grows his in 5 gal buckets. He says he can control the water they get that way. Less water....hotter pepper.....more water.....milder pepper. Dad just plants a row of peppers....half habanero....half jalapeno.

[Mark]

Hey David; want some hab seeds? Just save them from the peppers you buy. And Ritchie, regarding growing habs, I started a thread on the subject and posted some pics. Check it out if you're interested.

Mark (STL)