• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

recipe-help Looking for an easy, simple jelly recipe

I'm in search of a simple and easy to make jelly recipe to use up my frozen pods. Preferably one that doesn't require vinegar (mainly b/c I am too lazy to go look or apple cider vinegar).
 
That said, if it must use vinegar, has anyone ever made a jelly that used rice vinegar?
 
Thanks!
 
filmost said:
I'm in search of a simple and easy to make jelly recipe to use up my frozen pods. Preferably one that doesn't require vinegar (mainly b/c I am too lazy to go look or apple cider vinegar).
 
That said, if it must use vinegar, has anyone ever made a jelly that used rice vinegar?
 
Thanks!
Rice vinegar? Not sure how it will affect the flavor but what the hell, try it. You can sometimes substitute lemon juice for vinegar. The bottom line is you want some type of acidity in the mix.
 
Hawaiianero said:
Rice vinegar? Not sure how it will affect the flavor but what the hell, try it. You can sometimes substitute lemon juice for vinegar. The bottom line is you want some type of acidity in the mix.
 
Is there any reason the acidity is necessary?
someguy said:
Here is the basic recipe that I use. http://www.kraftrecipes.com/recipes/certo-hot-pepper-jelly-51862.aspx   I use the same amount of peppers just not the kind they use. It always turns out good and everyone likes it.
 
Thanks! Looks very adaptable, I'll have to give it a try.
 
filmost said:
 
Is there any reason the acidity is necessary?
The acidity helps to prevent bad organisms from infecting your jelly. Most important if you plan on canning or storing your jelly you really should use vinegar or lemon juice or ascorbic acid. If you planning on eating right away you might get away with no vinegar but it also affects the flavor as well.
 
Hawaiianero said:
The acidity helps to prevent bad organisms from infecting your jelly. Most important if you plan on canning or storing your jelly you really should use vinegar or lemon juice or ascorbic acid. If you planning on eating right away you might get away with no vinegar but it also affects the flavor as well.
 
Ah okay cools. So PH issue then basically, just like sauce. Is there a bare minimum PH? 4 or below perhaps?
 
It depends on if you're canning, ie, going to keep it on the shelf in the pantry, or making freezer jelly or just going to make a couple of pints for the fridge. Shelf stable versus refrigerated. Also, HOW you can it makes a difference. I've only ever used a water bath myself. Wouldn't mess around with trying to make it shelf stable if you're new to canning -- it's all fun and games until someone gets botulism or salmonella.  Sorry no specific recipe but I can check my cookbooks in the morning if you'd like, I have a couple on jams and preserves!
 
Jalapeno Mint Jelly
from Complete Book of Small-Batch Processing, paraphrased
 
1 3/4 c. finely chopped mint, divided
1 1/2 c. water
3 1/2 c. white sugar
3/4 c. cider vinegar
2 tbsp lemon juice
2 jalapeno peppers finely chopped
1 pouch liquid fruit pectin
 
1. Bring water and 1 1/2 cups of the mint to a boil, then remove from heat and let stand for thirty minutes. Strain and discard mint.
2. Combine everything except the remaining mint and the pectin in a large pan. Bring to a boil, then boil hard for two minutes, stirring constantly. Remove from heat and stir in pectin and the rest of the mint. Pour into jars or container and refrigerate.
 
Makes 4 cups (1L).
 
You can make pectin from green apples, if you can't find the pouches or powder, by the way. Don't know how common it is. Thought you might like to see a smaller recipe since so many make big batches and it's hard to find room in the fridge or freezer for them!
 
reader said:
Jalapeno Mint Jelly
from Complete Book of Small-Batch Processing, paraphrased
 
1 3/4 c. finely chopped mint, divided
1 1/2 c. water
3 1/2 c. white sugar
3/4 c. cider vinegar
2 tbsp lemon juice
2 jalapeno peppers finely chopped
1 pouch liquid fruit pectin
 
1. Bring water and 1 1/2 cups of the mint to a boil, then remove from heat and let stand for thirty minutes. Strain and discard mint.
2. Combine everything except the remaining mint and the pectin in a large pan. Bring to a boil, then boil hard for two minutes, stirring constantly. Remove from heat and stir in pectin and the rest of the mint. Pour into jars or container and refrigerate.
 
Makes 4 cups (1L).
 
You can make pectin from green apples, if you can't find the pouches or powder, by the way. Don't know how common it is. Thought you might like to see a smaller recipe since so many make big batches and it's hard to find room in the fridge or freezer for them!
 
Thanks! From the looks of it I might have to go pick up some cider vinegar, but I'll see. Also going to have to find that book!
 
It's this one. Just ignore the reviewers complaining putting stuff in the fridge "isn't really preserving it". There're actually three pepper recipes -- one was pepper cranberry and I figured those might be hard to come by overseas. Another is for sweet peppers!
 
Back
Top