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Pepper Jelly

that sounds very yummy. ill be following to see some recipes dropped in here. im sure some people have some.
 
Found this one, but haven't tried it.
Cranberry Jalapeno Jelly makes about 5 8-ounce jars
2 1/2 cups unsweetened cranberry juice
1/2 cup white wine vinegar
2 jalapenos, seeded, deribbed, and chopped
5 cups sugar
1 pouch liquid pectin

(The recipe calls for cheesecloth, a fine-mesh sieve. Boil the juice, vinegar and peppers for 5 min, put in cheesecloth to drain, then discard the peppers. If I were making this recipe, I'd keep the peppers, add fresh cranberries, add superhots, and forget the rest of the recipe!)

If anyone wants this longer process recipe, I'll gladly type up the rest.

I'm going to look for a recipe with fresh cranberries and not just juice.
 
These are the jam/jelly cranberry recipes I found online. If you'd like the recipe written out, I can copy/paste any you would like.

Christmas Jam with strawberries
LINGONBERRY OR CRANBERRY JAM with lemon juice/zest and an apple
Cranberry Preserves and Jam With Liquid Pectin with an orange and OJ
Cranberry Jam With No Pectin with OJ

Soused Cranberry Jam with Spice with OJ, orange liqueur, chile arbol, cinnamon
CranRaspberry Marmalade with orange, raspberries
Cranberry Jalapeno Jam with lemon juice, jalapenos or other hot peppers
[font="Arial""]Cran-Neño Jam with lime zest and jalapenos[/font]





 
Jellys. Talk to Bonnie high halt or andy pulpiteer they both make excellent jellies. I've used theirs. Did my own subbing. Ex. I used 1 16oz canned peaches. 2 cups lemon juice ( I used fresh squeeze clamansi juice--it's like Asian line. Some know it as komquat) 4-5cups sugar. And add 4 tbsp pectin.
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This one is pineapple and 6 fatalii peppers
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Cranberry juice rather lime juice with hot paper lantern peppers

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I've had good luck using liquid pectin.

Basically, take the chile you want to use, decide which fruit jelly/jam would go best with that chile. Make the jelly per pectin instructions and add 1 tbsp up to ??? of your chile.
 
This is what I came up with.

1 Bag fresh cranberries
11/4 cup OJ
1/2 apple cider vinegar
5 Habanero cross peppers
12/3 cup sugar
Pumpkin pie spice to taste
2 tbl pectin

Simmered everything but pectin and sugar for 15 mins. Ran through food mill, put back in pot and added pectin. Brought that to a boil and added sugar, boiled for 1 minute. Put mix into hot jars and process for 10 minutes. The sauce was sweet, spicy and tangy.
 
interesting- did it set up?
 
I took this one from Sorellina but modified it from her original, took some to work and I've had people offering to buy some from me!
Habanero-Raspberry Jelly

1/2 cup yellow bell pepper in 1/4" dice
1/4 cup orange habaneros in 1/4" dice
1 jalapeno in 1/4" dice
1 cup frozen or fresh raspberries
3 cups sugar
3/4 cup cider vinegar
3 oz liquid pectin

Place both peppers, raspberries, sugar, and vinegar into a 2 qt saucepan. Bring to a boil. Strain mixture through a jelly bag or a colander lined with cheesecloth into another saucepan of similar size to remove pepper pieces and raspberry pulp. This should take 5-10 minutes to drain. Bring juice to a rolling boil. Stir in liquid pectin, quickly adding entire pouch all at once. Bring back to a rolling boil and time for exactly one minute. Pour liquid into sterilized jars to 1/2" from rim. Wipe jars with damp paper towel, place lids, and tighten rings. Process 10 minutes in a hot water canner. Allow to cool 24 hours before storing in a cool, dry place.

Makes approx. 6 1/2 125 ml jars.
Original found here
http://thehotpepper....8423-hab-jelly/
 
Just made up 2 of the cranberry jams - one set up quite well, the other is s till a bit 'looser'. Both taste excellent, esp for turkey day.

No pectin in either of them.

#1 Drunken Cranberry Jam - this one did NOT set up as well as #2 If I make this one again, I'll reduce water to 1 to 1 1/2 cups)
71/2 cups fresh cranberries
3 c. sugar
3/4 cup fresh or non-concentrated OJ
3 c. water
3 T each fresh squeezed lemon and lime (I added the zest from each fruit)
(~1 t. blended superhots) or powder (not in recipe)
12 T. Triple Sec (or another orange liqueur)

Combine all ingredients except Triple Sec into a Dutch oven and cook down until cranberries pop. Use an immersion blender or masher and crush until the rest of the cranberries until the mixture is smooth. Scrape off foam as it boils for another 5 minutes. Remove from heat, add Triple Sec, and fill jars. Water bath for 10 minutes. Made about 10 1/2 pints.

#2Soused Cranberry Jam with Spice (set very well) Made 71/2 1/2 pint jars
8 cups fresh cranberries
4 c. sugar
1 1/4 cups fresh OJ
1 lemon, 1 lime, zested and squeezed into juice
3/4 c. Triple Sec or other orange liqueur
1/2 tsp. cinnamon
1 hot chile (I used ~1/2 tsp. blended superhots from biscgolf)

Put all ingredients in stock pot. Cook over medium heat until berries pop and liquid thickens. Using and immersion blender or masher,
crush all berries until mixture thickens.
Ladle into hot jars and process for 10 minutes.
 
A late reply, but this is one of my favorites. You can really change the flavor too by changing up which type of peppers you use. THis recipe is from the Ball Book of Canning.


Habanero Gold
Directions:

  1. Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.

  2. Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.

  3. Add to apricots and stir in sugar.

  4. Bring mixture to a full rolling boil.

  5. Stirring constantly, boil hard for one minute.

  6. Remove from heat and immediately stir in liquid pectin, mixing well.

  7. Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.

  8. Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.

  9. Apply lids and process in boiling water bath for 10 minutes.

  10. Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
 
Just thought I'd write about my first attempt at making a habernero and garlic jam/jelly today. What a disaster! I used: 1x large devils tounge habanero, 4x white habs, 6x garlic cloves, salt&pepper, tamarind concentrate, oil and 300g of jam sugar. I ended up with little over half a jar the stuff. Just tasted it, man it is so terrible! Like bad toffee laced with capsaicin! It had set pretty much solid. I also realise I completey forgot to add vinegar but I doubt it would have helped improve it much. I did take photos but there are too many similarities to vomit bubbling in a pan, then popped in a jar. Oh well it was only a little experiment, I want to crack a few recipes for when my own chillies (my first season!) have grown in a few months time. Fingers crossed. Next time I shall adhere to a recipe from this site...
 
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