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Old 06-30-2008, 10:12 AM   #1
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Hot Pepper Jelly

I found a recipe for hot pepper jelly that I thought I would try. Some years back I bought some at a farmer's market in PA. It was wonderful. I just got back from the store with the ingredients and DAH I didn't see the pectin part on the recipe. Truth is I didn't really want a jelly but more of a relish. I was wondering if I should still go ahead and make it minus the pectin.

Here is the recipe:

8 large red peppers
2 small serrano peppers
2 medium cloves of garlic
6 cups sugar
1/2 cup white vinegar
2 T lime juice

The instructions are to chop the peppers and pulse in a blender. Then boil with remaining ingredients for 5 minutes. Proceed to canning steps.

I don't plan to can this. In fact I am cutting the recipe in half. I hoped to use it for my cookout on the 4th.

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Old 06-30-2008, 10:21 AM   #2
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Won't stiffen as readily without pectin but should make a nice accompaniement / topping for certain sausages.
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Old 06-30-2008, 11:59 AM   #3
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I make pepper jelly all the time.

What you will have will be incredibly sweet. If you want a relish, cut way down on the sugar. If you are making jelly you can't cut down on the sugar, as it will inhibit the action of the pectin and you'll end up with runny jelly. But you can if you aren't actually making jelly.

2 seranno peppers is not very much. Personally, I'd use a boatload more.
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Old 06-30-2008, 01:27 PM   #4
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Make it as a relish. I would also cut way down on the sugar (1/4 cup) and add more peppers, maybe even a couple of jalapenoes, and a little bit of cilantro or parsley.
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Old 06-30-2008, 02:27 PM   #5
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Quote:
Originally Posted by jennyema View Post
I make pepper jelly all the time.

What you will have will be incredibly sweet. If you want a relish, cut way down on the sugar. If you are making jelly you can't cut down on the sugar, as it will inhibit the action of the pectin and you'll end up with runny jelly. But you can if you aren't actually making jelly.

2 seranno peppers is not very much. Personally, I'd use a boatload more.
Jennyema, is there any chance of sharing your recipe for pepper jelly?
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Old 06-30-2008, 02:32 PM   #6
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Quote:
Originally Posted by lulu View Post
Jennyema, is there any chance of sharing your recipe for pepper jelly?
This is the one I use: PepperFool.com Jam / Jelly Recipes...Habanero Jelly

I used red bell peppers, not orange and usually use about 15-20 habs. I remove seeds, pith and stems from most of them, but usually add seeds, etc from one or 2.
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Old 06-30-2008, 02:33 PM   #7
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Thank you very much!
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Old 06-30-2008, 02:45 PM   #8
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Jenny gave me that recipe and I followed her changes as well. Let me say that I LOVE this jelly (and so does my 3 year old daughter). Whenever we make her chicken fingers she loves to dip them in the jelly. It has such a great flavor with a nice big punch of heat.
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Old 06-30-2008, 02:45 PM   #9
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You're very welcome.

It's a very easy recipe and I've had good results with it.
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Old 06-30-2008, 03:52 PM   #10
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Thanks for the responses. I thought that the recipe called for a lot of sugar for what I was going to end up doing.
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