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Unread 01-17-2009, 01:48 PM   #1
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Default Pepper Jellys

I just tried to make my first batch ever of pinaple habenero jelly. I don't know how it's going to come out or whether it will set up until tomorrow. Would any of you guys/gals who make your own jellys like to share some jellly making tips? Thanks.

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Unread 01-17-2009, 01:58 PM   #2
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Here is a definite don't:
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Unread 01-17-2009, 05:26 PM   #3
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Here is the recipe I use
I substitute the fruit for what I have. I have also used 10 jalapenos instead of the habaneros.

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Unread 01-17-2009, 06:11 PM   #4
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Originally Posted by Kevin View Post
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Unread 01-17-2009, 06:56 PM   #5
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I use the pineapple recipe at certos website. I blend the juice w 3 or 4 habs and strain. The key is to follow the recipe as slight variations can fark you up
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Unread 01-17-2009, 07:09 PM   #6
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This is recipe I have been using. Note it does not call for pectin. Cooking the apples down creates its own pectin. It is a little thinner but I like that it spreads better I think.

Hot Pepper-Apple Preserves

5 cups sugar
2 cups water
8 large tart apples -- chopped
15 each jalapeno -- chopped
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.
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