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Jams, Jellies and Marmalades Thread

Rhubarb Peach Jam today.
 
Rhubarb from Garden
Peaches Organic BC
Dried ginger
Ghost Pepper med.
Cloves
Cinnamon stick
Allspice whole
Honey
Salt
 
k9dSDFx.jpg

5yHEAgQ.jpg
 
Here's an example of some persimmon jam made during the week:
  • 1230 g persimmons
  • 985 g sugar @ 1.3 % pectin
  • 6 bahamian goat peppers
  • 2 tbsp lemon juice
  • 1 lemon's worth of zest
  • 1 knob butter (at end)
persimonn-chilli-jam.jpg

 
It turned out almost perfectly! Very tasty.
 
Comments:
  • The quantities represent 6 persimmons worth. Scale for the sugar is 0.8x fruit weight.
  • It didn't quite set - I think this was because I didn't hold it at the set temperature quite long enough.
  • Given the 6 chillies it's quite hot, but of course one can always moderate it to 4 or even 2.
  • The persimmons were quite (very) astringent even though very ripe. But in the jam they work out just fine.
 
MikeUSMC said:
Here's a few of my favorites

attachicon.gif
IMG_6420.JPG

Orange Pepper Jam (pic on left)

-5 cups chopped oranges (juice reserved)
-1 additional cup of OJ (added 1/4 cup at a time while simmering to soften the fruit- I cooked it down for about an hour)
-1 or 2 yellow superhots
-2 teaspoons lemon juice
-4 cups granulated white sugar
-4 TBSP powdered pectin



Mixed Berry Pepper Jam (pic on right)

-2/3 lb fresh blackberries
-2/3 lb fresh raspberries
-2/3 lb fresh strawberries
(^ any ratio you'd like, really; 2lbs total berries ;) )
-4 to 5 cups granulated sugar
-1 or 2 red superhots
-1-2 TBSP lemon juice
-4 TBSP powdered pectin



Strawberry Pepper Jam (not pictured)

-2lbs fresh strawberries
-4 to 5 cups granulated sugar
-1 or 2 red superhots
-1-2 TBSP lemon juice
-4 TBSP powdered pectin

^This recipe is ALWAYS a hit! For a Chocolate version, mix 1/4 cup of cocoa powder into the sugar before adding to the pot
Click to expand...
DAYOM DUDE! those look awesome! The mixed berry one, are those clear or blue jars?! The color! Unless it's just the lighting? I like these recipes, they sound like something I gotta do now!

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nice.chili said:
Here's an example of some persimmon jam made during the week:
  • 1230 g persimmons
  • 985 g sugar @ 1.3 % pectin
  • 6 bahamian goat peppers
  • 2 tbsp lemon juice
  • 1 lemon's worth of zest
  • 1 knob butter (at end)
persimonn-chilli-jam.jpg

 
It turned out almost perfectly! Very tasty.
 
Comments:
  • The quantities represent 6 persimmons worth. Scale for the sugar is 0.8x fruit weight.
  • It didn't quite set - I think this was because I didn't hold it at the set temperature quite long enough.
  • Given the 6 chillies it's quite hot, but of course one can always moderate it to 4 or even 2.
  • The persimmons were quite (very) astringent even though very ripe. But in the jam they work out just fine.
Click to expand...
Does this rank anywhere in your top 5 for a jam to make? I'm thinking of doing this as I have all ingredients on hand fresh and they got persimmons at the store (even though I've never had them)!

Sent from my XT1565 using Tapatalk
 
nice.chili said:
Here's an example of some persimmon jam made during the week:
  • 1230 g persimmons
  • 985 g sugar @ 1.3 % pectin
  • 6 bahamian goat peppers
  • 2 tbsp lemon juice
  • 1 lemon's worth of zest
  • 1 knob butter (at end)
persimonn-chilli-jam.jpg

 
It turned out almost perfectly! Very tasty.
 
Comments:
  • The quantities represent 6 persimmons worth. Scale for the sugar is 0.8x fruit weight.
  • It didn't quite set - I think this was because I didn't hold it at the set temperature quite long enough.
  • Given the 6 chillies it's quite hot, but of course one can always moderate it to 4 or even 2.
  • The persimmons were quite (very) astringent even though very ripe. But in the jam they work out just fine.
Click to expand...
Does this rank anywhere in your top 5 for a jam to make? I'm thinking of doing this as I have all ingredients on hand fresh and they got persimmons at the store (even though I've never had them)!

Sent from my XT1565 using Tapatalk
 
Been working on a couple batches. Idk for sure where I got my recipe, but I know I watched peter s make some jam in a video and I probably just modified his recipe.

4 lbs of fruit

12 cups of sugar

Couple tablespoons of honey

2 cups acv

1 cup lime juice

150ish grams of peppers
-jimmy nardello, purple ufo, and some random hab to super type peppers.

Made a white grape / strawberry, and a strawberry rhubarb. Gonna make a peach batch tomorrow with yellow brainstrain.

This recipe yields over 36 little 4 oz jam jars

Pepper mixture


20181108_164342.jpg


Cooking

20181108_182606.jpg


20181108_194432.jpg


1st batch

20181108_182616.jpg
 
Oh and a box of pectin. But they didn't set up as good as last year. I should have cooked them longer.

And I didn't get enough heat in them either. I should have got into the freezer for some hotter peppers.

20181109_094414.jpg
 
YAMracer754 said:
DAYOM DUDE! those look awesome! The mixed berry one, are those clear or blue jars?! The color! Unless it's just the lighting?
Click to expand...
Thanks, man! Those are just regular clear jars, lol. It was just the sunlight coming in through the kitchen window ;)

Boarider said:
So going to use the orange recipe.
Got this in my backyard
Click to expand...
Good luck, dude! Just remember to remove as much of the white pith as you can. I really had to cook those oranges down for a while to soften them up. I heard/read somewhere that the longer pith is cooked, the more bitter the product will end up :cheers:
 
MikeUSMC said:
I'd say you're "probably" safe using 3 or 4 habaneros. Then again, I'm pulling that number out of thin air ;)

Berry based jellies and jams are pretty forgiving, since berries (on their own) are pretty acidic. One superhot is definitely safe to use since it won't raise the pH to a dangerous level. I'd just be cautious, adding too much non-acidic (alkaline) "mass" to the batch. 3 or 4 habs? You're "probably" safe. Please know that that's just a complete guess on my part though. Most important thing is to keep an eye on your pH level; jams/jellies should have a MAXIMUM pH level of 4.6, I believe.


There's a fairly comprehensive list of the pH levels of different fruits and vegetables in this link:

http://www.pickyourown.org/ph_of_fruits_and_vegetables_list.htm

Hope this helps!
:cheers:
Click to expand...
Wouldn't you just add citric or ascorbic acid though if you thought the ph was too high? After testing?

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There are yellow plums in the stores here at the moment and jelly is something I've been meaning to try. So here it is:
 
Yellow Plum Jelly
  • 1 kg yellow plums
  • 505 g sugar (w. pectin @ 1.1%)
  • 260 mL water
  • 2 tbsp lemon juice
  • 1.5 tbsp kirsch
  • 2 Bahamian Goat peppers
 
It turned out real well. Next time I might only use 1 pod, as I didn't factor in that for jelly you - of course - throw the fruit pulp out. All good though, jelly with just a touch more kick.
 
jelly-yellow-plum-01.jpg
 
My wife and I made a habanero jelly a couple weeks ago.  Flavor is great but the heat is from Hell.
We're wondering if we can melt it down and do something to reduce the heat.
 
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