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.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!
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.
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.
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.filmost said:
Is there any reason the acidity is necessary?
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.
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!