🔕 🔔
Loading…

My Basket ()

All questions

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...

asked by Pam p over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

10 answers 1092 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 2 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 2 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

should read: where her's is 21%

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 2 years ago

Please call me chops : )

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

Chops - you got it!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 2 years ago

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

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 2 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

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.

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.