Hot pepper jelly - Set & flavors

ekgrowsSeptember 8, 2012

So I've been making hot pepper jelly for years - always follow the BBB recipe that uses 2 packets of liquid pectin. It always sets, but is very stiff. My neighbor suggested I use 1 1/2 packets, so I did on my last batch and it set - still a little too stiff. I've read many posts about using powdered pectin, and how it can take a while to set, but nobody seems to come back to say "yes it did set, or no it didnt". Anyway - has anybody played around with pectin amounts? If so, have you found something that sets, but is not very thick / stiff?

Also - I want to explore different hot pepper jelly recipes. I've heard of cranberry hot pepper, and habanero gold - any others I should try?

Thanks for any ideas :)

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This is our favorite pepper jelly recipe. The colored peppers are gorgeous suspended in the cider vinegar. Looks like little jewels caught in amber. The flavor really is extraordinary.

Make 7 half pints.

2 large red bell peppers (3/4 pound)

1 large green bell pepper

1/2 small onion finely chopped

4 jalapenos, seeded, deribbed and finely chopped

2 teaspoons salt

5 cups sugar

1 1/2 cups cider vinegar

1/2 cup fresh lemon juice

1/2 teaspoon chili powder

1/4 teaspoon cayenne

1/2 teaspoon crushed red pepper

6 ounces liquid pectin (commercial)

2 1/2 teaspoons whole cumin seed toasted

Remove the seeds and stems from the bell peppers and process till finely chopped. Put in colander with onion, chopped jalapenos and 1 teaspoon of the salt. Allow to drain 3 hours.

Transfer mixture to large nonreactive saucepan. Stir in the sugar, vinegar, lemon juice, chili powder, cayenne, crushed red pepper and remaining salt.

Bring to a boil, stirring, and cook 10 minutes.

Add pectin and boil for exactly 1 minute stirring constantly. Turn off heat and stir in roasted cumin seeds.

Let stand 5 minutes.

Stir and jar it up. 1/4 inch headspace. 5 minute processing.

This was originally a recipe by Edon
Waycott in Preserving The Taste, but I changed the kind of vinegar from red wine to cider. Also, you can use other chilies if you like. I often use red and orange bell peppers.


    Bookmark   September 8, 2012 at 5:25PM
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Incidentally, if you use this recipe, do please use sterile jars rather than going for a longer processing time. You wouldn't want to compromise the lovely colors.

    Bookmark   September 8, 2012 at 5:34PM
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Thank you Deborah! I can almost see the jelly - with bits of red, orange, and green peppers. Gorgeous.

I found a bunch of hot pepper jelly recipes at pepper fool. Need to check them out at bit more, but I did post the link below.

Here is a link that might be useful: Pepper fool

    Bookmark   September 9, 2012 at 9:51AM
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I use the habanero gold recipe that was posted years ago. I use any pepper of choice as long as you stay with the amount stated in the recipe. I use the larger confetti recipe that makes more foir each container of pectin, have never had a failure with this recipe!!!

    Bookmark   September 10, 2012 at 11:56AM
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