Snipe Posted September 29, 2009 Report Share Posted September 29, 2009 Look something thats not smoked....lol Even tho I wanted to do Chipoltle Jelly.. That will be next.. For any of you guys that still have some pepper plants and fresh peppers left.. I was bored today, My FF team is getting there butts kicked... So I thought I would make up a batch of jelly.... Simple and easy to do... 12 oz. Jalapeno Peppers ( Seeded ) Around 34 Medium size peppers.. 2 Cups Apple Cider Vinegar 6 Cups Sugar 6 Oz. Pectin (Shur Jell ) Fresh from the freezer... Add peppers and 1 Cup Vinegar in blender and blend till smooth. Add the other cup of vinegar... Start bringing to a boil... Add the 6 cups of sugar... Soft boil for 10 minutes... Skim off film from top.. After 10 minutes add the pectin.. boild for a minute longer stiring the whole time.. Kinda forgot the pic in the blender when it was finished.. Oh well... Its in the pan simmering.. Sterilize jars and fill within 1/4" of top.. Put lids and rings on.. Water bath for 10 minutes if you wish.. Let cool on counter till lids pop.. And after I made a unreal mess of my kitchen... I have (13) 4oz jars resting on the counter... Serve on toast or with cream cheese and crackers.. I need more jars.... I have a few other ideas I would like to try.. Enjoy!!! . Quote Link to comment Share on other sites More sharing options...
woolybear Posted September 29, 2009 Report Share Posted September 29, 2009 My bad... gotta ask....what's pectin(shur gel)? Quote Link to comment Share on other sites More sharing options...
Snipe Posted September 29, 2009 Author Report Share Posted September 29, 2009 My bad... gotta ask....what's pectin(shur gel)? Pectin provides the proper "set" for jams and jellies with a convenient short boiling time. Jams and Jellies made without pectin products (such as SURE-JELL) take hours to make. Pectin is a natural carbohydrate that is extracted from the inner peel of many fruits; it is most commonly extracted from lemons, as well as limes, oranges and grapefruits. The peels are washed, ground and processed to extract the pectin. The pectin is then refined, vacuum-dried and ground. Quote Link to comment Share on other sites More sharing options...
woolybear Posted September 29, 2009 Report Share Posted September 29, 2009 Pectin provides the proper "set" for jams and jellies with a convenient short boiling time. Jams and Jellies made without pectin products (such as SURE-JELL) take hours to make. Pectin is a natural carbohydrate that is extracted from the inner peel of many fruits; it is most commonly extracted from lemons, as well as limes, oranges and grapefruits. The peels are washed, ground and processed to extract the pectin. The pectin is then refined, vacuum-dried and ground. This is why I'm here. So it's an extract I can find in the supermarket or no? What am I asking for? Quote Link to comment Share on other sites More sharing options...
backwoods07 Posted September 29, 2009 Report Share Posted September 29, 2009 Oh my that looks amazing. Mandyjo sent me some last year for the Christmas exchange and I'm hooked on the stuff now!!! I'll have to try it out. Quote Link to comment Share on other sites More sharing options...
Snipe Posted September 30, 2009 Author Report Share Posted September 30, 2009 This is why I'm here. So it's an extract I can find in the supermarket or no? What am I asking for? Sorry for the delay... Yes, its in every grocery store, Wal-Mart.. They have it in liquid form and powder... I like to use the liquid... No prep time.. Quote Link to comment Share on other sites More sharing options...
woolybear Posted September 30, 2009 Report Share Posted September 30, 2009 That helps, thanks Ken. One more dumby question for ya...sorry What's water bath? A cooling process I presume. I never did this kinda thing before. Quote Link to comment Share on other sites More sharing options...
wildguy Posted September 30, 2009 Report Share Posted September 30, 2009 looks yummy!! Quote Link to comment Share on other sites More sharing options...
Snipe Posted September 30, 2009 Author Report Share Posted September 30, 2009 That helps, thanks Ken. One more dumby question for ya...sorry What's water bath? A cooling process I presume. I never did this kinda thing before. Water Bath is where you have added your jelly, jam in the jars and placed the lids on with rings lightly. Snug but lightly.. Place on large pot ( 10-12 Quart ) of hot water.. Just slightly cover the jars with water.. Bring to a soft boil for around 10 minutes.. Pull jars from water, place on a cooling rack... Do nothing at this time.. Just let them cool.. It may take a hour, sometimes 3 before they cool enough to seal... You will know when they seal... They will POP or Ping with a Tin sound... To test and see if they have sealed.. Push in the tops.. If it gives it did not seal.. If it is pushed in, your good to go.. Long as the seal is not broke, the shelf life is around a year.. Hope this helps.. Quote Link to comment Share on other sites More sharing options...
woolybear Posted September 30, 2009 Report Share Posted September 30, 2009 Thank you very much for the explanations. Rookie to this kinda stuff but probably not for long. Appreciate the tips. Quote Link to comment Share on other sites More sharing options...
Snipe Posted September 30, 2009 Author Report Share Posted September 30, 2009 Thank you very much for the explanations. Rookie to this kinda stuff but probably not for long. Appreciate the tips. This will help you with a little more info on canning.. http://www.uga.edu/nchfp/how/general.html Quote Link to comment Share on other sites More sharing options...
redkneck Posted September 30, 2009 Report Share Posted September 30, 2009 That looks good, Ken. I still cant believe you didnt smoke the peppers first. Heck, I saw you post a recipe in here once for smoking ice cream I think.....:clown: I've always been sorta mixed on pepper jellies. Some I like some not so much. Yours looks gooood though. Quote Link to comment Share on other sites More sharing options...
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