**Pepper Jelly**

Discussion in 'Canning & Storage' started by got14u, Sep 21, 2009.

  1. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Ok decided to can up some pepper jelly...remember it's not as hot as it sounds...but man is it GREAT on biscuits. I got this recipe from my great grandma. She even puts habenero's in this but I didn't have any right now.

    Start with japs, serranos, piquins, dynomites...what ever you want and what ever mix you have. I started with Japs, serranos, piquins, cherry bombs..
    wash and seed all peppers ( i only seed about 3/4)...
    put in blender or processor...blend or chop(i like chunks and that is how grams does hers)
    4 cups of peppers and juice
    1 cup cider vinegar
    5 cups sugar
    2 pouches of sure jell (liquid fruit pectin)

    put peppers in pot with juice and vinegar. stir pectin in to fruit (add 1/2 teaspoon of butter to reduce foam if needed) bring to a rolling boil stirring constantly. when boiling add sugar quickly and bring back to rolling boil. then boil for 1 minute. remove from heat and poor in to jars and either set upside down for 5 minutes or do a water bath.

    before blender

    after blender just before sugar added

    in to the jars

    and then wait for the pop...cool for 24hrs and ready to enjoy !
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I tried some jalapeno jelly once and it wasn't too bad...
  3. fire it up

    fire it up Smoking Guru OTBS Member

    With seeds and all...I'm interested in knowing how this turns out.
    Tobasco makes greed and red pepper jelly they sell around here but I have never bought it, kind of pricey and what if I don't like it?
  4. hilbillyinca

    hilbillyinca Smoke Blower

    Hmmm.. If I make this.. along with the Bacon Jam posted this morning, I should have my biscuit situation pretty well under control!

    Thanks for the post. Ima have to give this a go as well!
  5. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i made 2 batches of jalapeno jelly tonight. 25 jalapenos made exactly 9 one-pint jars of jelly, - go figure!

    turned out looking REALLY nice and tastes great, too. a sweet/sour dollop of goodness with a jalapeno kick. enough that you notice it, but not so much that it kicks out in the gonads.

    thanks for the idea, GOT14U![​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Would you mind sharing your recipe for the Jalapeno Jelly? I would like to make some, the last I had we found at a farmers market...
  7. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    Beer -

    the recipe is pretty easy and very close to what GOT14U did. one important thing i learned: MAKE ONE BATCH AT A TIME. do not combine two batches into one big one or you will have jelling problems, according to my mother.

    OK, here's what i used for EACH batch:
    • 25 fresh jalapeno halves
    • 1 box of powdered pectin (if you use liquid, the procedure is different)
    • 1 cup of apple cider vinegar
    • 10 drops of green food coloring
    • 5 cups of white sugar
    • 1/2 tsp. of butter
    and here's what i did:

    i took 25 jalapeno halves; they were pretty-well seeded and de-veinved, but i did leave a few random seeds here and there. i ran them through the food processor until they were pretty finely-chopped, then added a few more whole seeds ~ didn't want TOO many, but i did want enough to be there randomly, know what i mean?

    i then put them in a cooking pot with one cup of cider vinegar and gradually stirred on the box of powdered pectin and 10 drops of green food coloring. i then heated on high until i got a good rolling boil, stirring constantly.

    i then added the sugar all at once and kept stirring constantly until it came to a boil. when you first add the sugar it will be thick and grainy and you are going to think, "what the heck? this is too much!" - but it isn't.

    when the sugar got to boiling again, i kept stirring and suddenly it was like it all "came loose" and i got a good, hard boil with foam starting to form. i tossed in the 1/2 teaspoon of butter to kill the foam and stirred constantly for one minute, then removed from the heat.

    i then ladeled the stuff into jars (yield seemd to be about four-and-a-half (pint-sized) jars per batch) up to 1/4 or 1/8-inch of the rim. i wiped the tops of the jars with a clean, wrung-out wet cloth so nothing would interfere with the seal and screwed on the bands (should have wiped the threads of the bands, too - a little spilled ~ i need to get one of those wide-bottomed funnels!). finally, i gave them a boiling water bath for 10 minutes plus adjustments for my altitude (5 minutes) for a total of 15 minutes and set the jars out in a draft-free area to dry, cool and set. had about half a cup left over and tasted it immediately with some tostito chips - it was great!

    here are a couple of pix that will hopefully show the ingredients and the color:



    thanks for looking and many thanks to GOT1 for this idea ~ [​IMG]

  8. forktender

    forktender Meat Mopper

    Damn That stuff looks dynomite !
    How long will it keep in the pantry ? If untouched, which wouldn't be long around here ! LOL[​IMG]
    I have to make up some of this for sure ! I have a load of Serrano's jar'd up in cider vinegar from this season's crop.

    My Grandma use to make this peppermint Jap. jelly that was to die for on a leg of lamb.

    I'm glad I was so bored tonight, or I never would of found these posts.[​IMG]
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Thanks for the recipe Tas...[​IMG]
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    fork - as far as i know, it keeps as long as any other jelly. it is sanitized and sealed airtight so there should be nothing to cause any problems.

    beer - no problemo, amigo!
  11. forktender

    forktender Meat Mopper

    Awesome .......thank you !!!!!
  12. forktender

    forktender Meat Mopper

    Thank you for the great idea,I made up a batch Thanksgiving morning .
    I used my serranos that I had stored up in the refridgerater in cider vinegar from this summers harvest.........I did 50/50 serranos & red bellpeppers. The stuff has some awesome heat to it ,not to much ,just right.
    My grandma would be proud of me .
    Thanks for the great idea this stuff is yummy served over cream cheese on Ritz crackers.

    (What do all of you use your pepper jelly on or in ?)

  13. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Glad to hear it Dan....We use ours for glazing on pork(ribs, butts,ect...) I haven't tryed it on ritz crackers. I guess I will. I also just love it plain on biscuits with a little butter. I took some yesterday for thanks giving and it was a hit..along with the spicey pickled green tomatoes we did this year.
  14. rivet

    rivet Master of the Pit OTBS Member

    On well-toasted bagel halves, plain ones, with cream cheese layered on thick!
  15. forktender

    forktender Meat Mopper

    Sounds great !
    Thanks for the idea's.
    I made up just one batch on turkey day, it made 9-1/2 pints.
    The 1/2 pint jelled 90% of the way in time for turkey day treats.
    I smeared it over a block of sofened cream cheese searved it with asorted crackers .......It was a big hit.
    I smoked up 3 pheasant on Wed. that was also a big hit searved it with astored cheese along with crackers.
    Today I found out that this pepper jelly is awesome on a smoked pheasant sandwich with cheder cheese,on a onion kaiser roll, washed it down with hearty
    Arrogant bastard ale.http://www.arrogantbastard.com/.......DAMN GOOD !!!!
    Damn I'm full again.
    This pepper jelly will make awesome gifts for Christmas,along with a few pints of my home made pesto.[​IMG]

    Thanks again.
  16. jon foster

    jon foster Smoke Blower

    A pepper jelly thread! Nice. I thought I was the only one who liked pepper jelly. The recipe I use is from the Ball Blue Book. It's pretty basic and easy so why not give it a try... We also add green food coloring to ours so it has that radioactive green glow to it.

    I haven't made it in a while because most people are afraid to try it. But it's fun to make a batch or two every year or two...

    We are also pretty big on canning in general. We do lots of Concord jelly and jam. We have a small vineyard in our backyard. Each year we divide the harvest so we can make a few batches of jelly and wine.

  17. Pepper jelly is excellent. Thanks for the recipes.
  18. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    That is a good recipe in the ball book. heck that is a great book for canning.you welcome and it's fun to make as well.
  19. Hey Tas...

    Just for clarification on your recipe, is it 25 jalapenos halved or 25 halves? I split the difference and went with about 18-20, just over a pound. Seems to taste fine, just not sure if it would affect the gelling if I was off too much? They are in the water bath now, so I will know for sure tomorrow!
  20. gunner69

    gunner69 Meat Mopper

    I haven't made any Jelly in a long time but used to do the cream cheese covers in jelly with wheat thins laid around it alot for parties was always the first to go.. can also do a jello mold with some bay shrimp in the bottom... little bit of your favorite cocktail sauce.. softened cream cheese them more cocktail sauce... cover and chill overnight... soak in a hot water bath for about 30sec invert onto a plate and man thats some good snakin...

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