recipe-help Looking for a hot pepper jelly recipe .

[pepperguy1]

It did and it taste great!! I'd definitely recommend this recipe.

I feel some jelly making time coming on.

 

[sirex]

So I used sirex's trusty link and learned how to substitute powder pectin for liquid pectin. I ended up getting four 125ml (4 oz) jars out of it. I'm just waiting for it to set. Can't wait to try it. Thanks FIremanSmith! 
 
 

You.I like you.

 

[roper2008]

Last year I made Yellow 7 pot Jelly.  I followed Pulpiteer's Aji Lemon Jelly recipe. It's really good made with lemon juice instead of vinegar.
Everybody loved it even though it was so hot..

 

[Judge]

Here's the modified version of the recipe that uses powder pectin instead of liquid pectin. 
 

Ive made 8 or so different recipes and here's what Ive found:

Using a proven recipe and following the measurements exaclty is key
With any jam/jelly recipe, use the the called for pectin type (some use liquid, some use powder)
Don't double recipes, make two batches if you have to.
Nothing worse than a batch not setting up ( usually attributed to not following the above)

This is my fave recipe

Ingredients
1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion
1/2 cup finely chopped hot peppers (I used inferno peppers)
3 cups granulated sugar
2 tbsp powder pectin
Instructions
In a large deep saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.
Add red onion and hot peppers to apricots. Stir in pectin. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in sugar. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Either can (process for 10 minutes) or refrigerate for up to 1 month.

 

[FiremanSmith]

Nice job Judge.

 

[Guitarman]

Give you an easier version:
 

• Apples 1 Kg
• Sugar 700g
• Lemon 2 (only the juice)
• Peppers ( i used the Chocolate Bhut Jolokia: for superhots stay at 15-20g for every kilogram of fruit)

Cut the apples, the peppers and put it on the stove,add the sugar keep turning with a spoon.
When it is boiling add the juice of 2 lemons and keep cooking for an hour.
Put everything in the masher, then in the glasses: sterilize those ones, let them cool down and enjoy it!
 
 
No need to add pectin cause apples are already filled with it!
 
Roberto

 

[Peter S]

I made some jam, first time ever the other day that was based on Firemansmith's recipe. I deviated some with the fruit. I didn't have dried apricot, so I used fresh blackberries. I assumed the soaking part was to rehydrate the dried fruit, so I skipped that part. I used 2/3 cup of the blackberries mashed. For the peppers, I finely minced a 1/2 cup worth of frozen Brown Congo pods. Turned out it was all I had. I got almost four 1/2 pint jars full. It set really fast. I think I could have used a whole cup of the blackberries. This was my first canning experience too, used the hot water bath method. Here's a pic of one of the jars. I think it tastes great. I'm going to try ramping up the heat next time, maybe with strawberries and superhots.