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Old 06-30-2008, 09:12 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, 09:21 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, 10:59 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, 12:27 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, 01:27 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, 01:32 PM   #6
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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, 01:33 PM   #7
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Thank you very much!
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Old 06-30-2008, 01:45 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, 01:45 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, 02:52 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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Old 06-30-2008, 11:27 PM   #11
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I love pepper jelly, we make it every year and can it. Love it as a chicken dip or topping cream cheese on a cracker. Yum!
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Old 07-01-2008, 06:10 AM   #12
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Quote:
Originally Posted by jennyema View Post
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.
I think will try your recipe. Sounds great. I love pepper jelly on cheese, mixed with mayo on a chicken sandwich or as a glaze. This time looks like am making pepper relish!
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Old 07-01-2008, 10:05 AM   #13
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I love it on cream cheese smeared on crackers, mmmmmmmmmm
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Old 07-01-2008, 10:54 AM   #14
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Quote:
Originally Posted by jennyema View Post
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.
Thanks for posting that! I'm going to have a ton of chilies soon and will be needing recipes like this.
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Old 07-01-2008, 11:14 AM   #15
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No problem.

"Tons of chiles" is why I found it in the first place. This year not so much, but I still have a freezer full from last year.
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Old 07-01-2008, 11:14 AM   #16
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I once had lemon peppers that I used on a ham for glaze and I always thought it would make a yummy jelly. This year I am growing the Lemon Peppers (I think called lemondrop peppers) and I will try this TNT recipe you are all raving over! Thanks for the tips everyone.
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Old 07-01-2008, 11:16 AM   #17
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No problem.

"Tons of chiles" is why I found it in the first place. This year not so much, but I still have a freezer full from last year.
We should have a chili pepper forum. LOL
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Old 07-01-2008, 11:45 AM   #18
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We should have a chili pepper forum. LOL
That's a good idea. No LOL here, I think we'd use it a whole lot. They are certainly worthy of a distinction from "vegetables." You have my vote.

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Old 07-01-2008, 06:42 PM   #19
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Well I made the recipe that I posted. Had to change it up to be more of a condiment. It came out good but should have used more of the hot peppers. I used 1/2 sugar and 3/4 vinegar. All the rest the same for 1/2 batch.

Now my next question. I didn't can it. I put it in the fridge. How long can I expect this to last?
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Old 07-07-2008, 10:04 AM   #20
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Quote:
Originally Posted by jennyema View Post
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.

I picked up a jar of this jelly so I have something to compare the recipe to. The one I bought has great flavor. A tad too sweet and a could use a little more heat for my tastes. Tastes great on pork.
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