Looking for a canning recipe to make a hot pepper jelly from assorted CSA peppers

I have tons of jalapenos, cayenne, hungarian hot wax, serranos and a few habaneros. Does anyone have a reciple to convert all of these into a nice hot jelly to eat with cheese/eggs/crackers? I was hoping to can them...

  • Posted by: Pam p
  • August 29, 2015
  • 1681 views
  • 10 Comments

3 Comments

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sexyLAMBCHOPx
sexyLAMBCHOPx August 29, 2015

Here;s a recipe from this site: https://food52.com/recipes...

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sexyLAMBCHOPx
sexyLAMBCHOPx August 30, 2015

This pepper jelly recipe popped up on my FB page just now: http://www.saveur.com/four...

Nancy
Nancy August 30, 2015

I have a cousin's recipe from Georgia, where I first met hot pepper jelly, which is similar to that of Sexy Lamb Chopx (26% pepper to sugar, where here is 21%), but there's one from Gourmet April 1993 which uses about double the peppers (52%) and more pectin. Haven't made that one yet, but it looks interesting.
http://www.epicurious.com...

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Nancy
Nancy August 30, 2015

should read: where her's is 21%

sexyLAMBCHOPx
sexyLAMBCHOPx August 30, 2015

Please call me chops : )

Nancy
Nancy August 30, 2015

Chops - you got it!

Pam p
Pam p August 30, 2015

Thank you! I managed to successfully jelly these. I ended up using: minced deseeded chillies (~1 lb) + apple cider vinegar (5-6 cups) + sugar (~6 cups) + pectin. I used green apples as a pectin source (for this recipe, I used 6 apples -- peels and all). It turned out a wonderfully light red color and is just about hot enough to snack with cheese. Should have worn gloves though, my hands were burning from handling the chillies.

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Nancy
Nancy August 30, 2015

sounds lovely! Now I want to make some while peppers are abundant...

sexyLAMBCHOPx
sexyLAMBCHOPx August 30, 2015

I love that you added green apples - going to borrow that tip!

Pam p
Pam p August 30, 2015

Thanks! I am a fan of the green apple pectin. I've found this formula to be roughly right: ~1 cup pectin/lb of green apples and ~1 cup pectin/3 pints (or less) of jam or jelly. If you have more than 3 pints, then add extra 3/4 cup of pectin for every additional pint of jam.

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