Just picked over 5 lbs. of Tazmanian and Chocolate HABS that I would like to make a few kinds of jelly (or more like a jam or preserve). But unfortunately, most receipes are for a handfull of hot peppers. I would like to use peaches (canned or fresh) and the other with pineapple (canned), or just plain sugar. I'm trying to figure ratios as/in pectin amounts, sugar etc. Any ideas.
picked 5 lbs.Tazmanian and Chocolate Habs - need jelly receipe with PEACHES or PINEAPPLE
- Thread starter Donatello62
- Start date
i know this is a little late but this recipe for hob pineapple is to die for i use many different supers to replace the hobs and they all work great
Ingredients
Directions
Ingredients
- 15 habanero peppers, seeded and divined ( I typically use orange)
- 1 orange bell peppers ( or a bell pepper the same color as the habanero)
- 4 cups pineapple, cubed
- 1 cup distilled white vinegar
- 5 cups sugar
- 3 ounces liquid fruit pectin
- 1 pinch salt
Directions
- In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
- Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
- Add Fruit Pectin, stir until dissolved.
- Add Sugar, stir until dissolved.
- Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
- Remove from Heat and Skim Foam.
- Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
- Seal and process in boiling water bath for 5 minutes.
- I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.