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picked 5 lbs.Tazmanian and Chocolate Habs - need jelly receipe with PEACHES or PINEAPPLE

Just picked over 5 lbs. of Tazmanian and Chocolate HABS that I would like to make a few kinds of jelly (or more like a jam or preserve). But unfortunately, most receipes are for a handfull of hot peppers. I would like to use peaches (canned or fresh) and the other with pineapple (canned), or just plain sugar. I'm trying to figure ratios as/in pectin amounts, sugar etc. Any ideas.
 
i know this is a little late but this recipe for hob pineapple is to die for i use many different supers to replace the hobs and they all work great


Ingredients
    • 15 habanero peppers, seeded and divined ( I typically use orange)
    • 1 orange bell peppers ( or a bell pepper the same color as the habanero)
    • 4 cups pineapple, cubed
    • 1 cup distilled white vinegar
    • 5 cups sugar
    • 3 ounces liquid fruit pectin
    • 1 pinch salt
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Directions
  • In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
  • Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
  • Add Fruit Pectin, stir until dissolved.
  • Add Sugar, stir until dissolved.
  • Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
  • Remove from Heat and Skim Foam.
  • Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
  • Seal and process in boiling water bath for 5 minutes.
  • I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.
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