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jelly recipe safe?

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Posted by scott123456 5 (My Page) on
Mon, Aug 4, 14 at 2:36

I made a sweet hot sauce similar to this recipe but I did not BWB it and just refrigerated it. I was wondering if the experts could take a look and see if it would make a safe BWB jelly. Any recommendations would be greatly appreciated.

1 cup 5% white vinegar
1/2 cup lime juice
1/2 cup lemon juice
Half of a fresh pineapple
2 mangoes
1pear
15-20 peppers jalapeno in size
4 cloves of garlic
1-2 of a sweet onion
Splash of apricot brandy
Splash of orange juice
Salt
5 cups of sugar
2 boxes of fruit pectin

Thanks,
Scott

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RE: jelly recipe safe?

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Probably as it has lots of acid in it. No guarantee of course since it is an untested recipe.

Dave

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RE: jelly recipe safe?

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Thanks Dave. All the pineapple jelly recipes I have seen do not call for any vinegar and the jalapeño jellies calls for one cup of vinegar for about 15 peppers, so I doubled that. All the jelly recipes seem to call for 5 cups of sugar. The mangos, pears, and OJ are all acidic and I suppose I could leave out the onion and garlic to be even safer. That just leaves the peppers. I know a tested recipe is the only sure way, but as long as my pH is Below 4.2 I should technically be ok right? How many peppers can one cup of 5% vinegar handle ( they will be food processed)? Will refrigeration alone stop botulism toxin from being formed ?

Thanks,
Scott

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