I've been experimenting with making some hot jellies/jams lately. This one turned out pretty good. It's based on the apple recipe that comes in the box of Ball liquid pectin, but I changed a few things.
4.7 oz - Frozen Yellow Brainstrain (this is just what happened to be in the vacuum bag I opened)
2 pouches - Liquid pectin
5.5 cups - white sugar
2 cups - brown sugar
4 pounds - Apples ( I used granny smith )
3 Tbs - Lemon juice
Peppers smoked with apple wood
I chopped up the apples into large chunks and added about 5 cups of water, simmered for 10 minutes covered. Crushed, then simmered for 5 more minutes.
I used a sieve to strain it out, but wasn't very efficient, ending up picking the peels and seeds out with a tong. I saved some of the pulp and peel to blend in with the peppers.
I used 5 cups of the prepared apple juice/sauce.
I added the sugar.
Blended put the pepper/lemon juice/apple leftovers and added to mix.
I brought to a rolling boil, and added a pouch of pectin, and boiled for one minute. The ball recipe only calls for one pouch, and given the natural pectin in the apples, seems like it would be enough. I did a set test * and it wasn't ready. I boiled for five more minutes and tested again. It was a little better but I didn't want to chance it. I added another pouch, and boiled for five more minutes. Then I jarred, and hot water bath processed. I ended up with nine 1/2 pint jars and a little left over.
I tastes good. It's not so hot that you can't eat it like any other jelly, but it does have a nice kick. I've been putting it on ice cream, bagels/cream cheese and buttered toast so far. You can really smell the smoked peppers when you open it.
* Set test instructions. Put a plate in the freezer for 15 minutes. When you test, pull the plate out and smooth out about a teaspoon of the jam on to the plate. Wait 30-60 seconds. Push your finger through the mix. If it's going to set it should hold and not fill back in where your finger went. I found a demonstration on Youtube.
4.7 oz - Frozen Yellow Brainstrain (this is just what happened to be in the vacuum bag I opened)
2 pouches - Liquid pectin
5.5 cups - white sugar
2 cups - brown sugar
4 pounds - Apples ( I used granny smith )
3 Tbs - Lemon juice
Peppers smoked with apple wood
![VyJT1fml.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FVyJT1fml.jpg&hash=f4eca46e61ff5f5ec2d62a3baf89c3c7)
![ufa59V0l.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2Fufa59V0l.jpg&hash=9a71d90b13e9eae5d2256a5919cfa5d7)
I chopped up the apples into large chunks and added about 5 cups of water, simmered for 10 minutes covered. Crushed, then simmered for 5 more minutes.
![kKC5Jiul.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FkKC5Jiul.jpg&hash=d7333501c12cd77772e071c082c0bd1e)
I used a sieve to strain it out, but wasn't very efficient, ending up picking the peels and seeds out with a tong. I saved some of the pulp and peel to blend in with the peppers.
I used 5 cups of the prepared apple juice/sauce.
![B7WnV1xl.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FB7WnV1xl.jpg&hash=a1e49a1c57a67cfa12f7f4177dda1a56)
I added the sugar.
![MJSXbAwl.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FMJSXbAwl.jpg&hash=e0927b9129c2587d032e7c88da0b0e24)
Blended put the pepper/lemon juice/apple leftovers and added to mix.
![pryRZuXl.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FpryRZuXl.jpg&hash=1096990a88d929efd597c82f9eff4e09)
I brought to a rolling boil, and added a pouch of pectin, and boiled for one minute. The ball recipe only calls for one pouch, and given the natural pectin in the apples, seems like it would be enough. I did a set test * and it wasn't ready. I boiled for five more minutes and tested again. It was a little better but I didn't want to chance it. I added another pouch, and boiled for five more minutes. Then I jarred, and hot water bath processed. I ended up with nine 1/2 pint jars and a little left over.
![CIcH4anl.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FCIcH4anl.jpg&hash=4b4baa330d541fb06a927d3a2f1a3e0e)
![41NdLQol.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2F41NdLQol.jpg&hash=ad08e534ad4d90545253f9c20ff07e5d)
I tastes good. It's not so hot that you can't eat it like any other jelly, but it does have a nice kick. I've been putting it on ice cream, bagels/cream cheese and buttered toast so far. You can really smell the smoked peppers when you open it.
* Set test instructions. Put a plate in the freezer for 15 minutes. When you test, pull the plate out and smooth out about a teaspoon of the jam on to the plate. Wait 30-60 seconds. Push your finger through the mix. If it's going to set it should hold and not fill back in where your finger went. I found a demonstration on Youtube.