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jelly-time

was planning of making a batch of jelly for first time,
couldnt find pectine, but i found something with sugar and pectine combined i think,
its for making jam! will this work?
was thinking of a white peruvian habanero/mango jelly, so it would keep the light color
any tips, ideas? what you guys think bout mango habanero jelly? will that be any good?
here's a pik of the sugar/pectine i bought and the peppers i plan to use
DSCN2260.jpg

 
 
Click to expand...
Go with the mango jelly. I had gotten some from Jedisushi last year that he made with yellow BS. It was great. I have also made strawberry with choc habs and peach with yellow scorps myself. Strawberry is the favorite around here. I can't keep it on the shelf!
 
Strawberry is a favorite here, too.  Check on the package of pectin for the number 1, 2, or 3.  That tells you how much fruit to add.
 
http://en.wikipedia.org/wiki/Gelling_sugar
 
The sugar tones down the heat after a few months.  Experiment with different fruit.  My family loves the experiments and the mistakes.  Haven't done mango yet as that usually goes into the salsa.
 
i go with the mago and the white habs for my first try, got two big ones waiting on the counter :party: 
the pakage says 1kg fruit & 500gr of the package, i'll guess that will work out?
i know less is more but should i get some extra ingredients, lime or cider vinegar ?
thank you for your input :P
tomorrow after work ill start cooking 
 
DSCN2265.jpg

i made a batch of the mango white haba and i think its good
i left some chunks in there so its no a jelly actually, i tasted a little and the its good sweet and hot, like it
 
send the misses on a mission for a kilo strawberry's, could be hard to find cause the season i quite done here
well see, i get back if i find some
 
thx for the advice 
 
 
 
 
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