Pepper Jellies

[pmcgrady]

Originally Posted by ScottinAtlanta

How is the garlic jelly?

Awsum, everyone I gave it to wants more.

[clkeiper]

Ahh, somehow I had it in my mind it was a market table. It looks great. I love the colors.

[Worth1]

I like garlic but I cant wrap my mind around garlic jelly.

[pmcgrady]

Originally Posted by Worth1

I like garlic but I cant wrap my mind around garlic jelly.

You would be pleasantly surprised, great on crackers, English muffins, bagels with some cream cheese!

[Zana]

Scott, Your jellies look beautiful....and delicious.

Love garlic jelly, pepper jellies, pepper & herb jellies, pepper & garlic jellies, herb jellies, fruit & hot pepper jellies, fruit & herb jellies, fruit jellies. Have made some of almost all of those this year, and still more to go.

[roper2008]

O.T.

Originally Posted by Worth1

Monticello is one of the most famous antebellum homes in the US.
I cant find hardly anyone that can identify it or the person on the US nickle.
With Jefferson on the front and Monticello on the back.
I wonder if he made pepper jelly?

Worth

I went to Monticello, a couple years ago in the fall. We went on a beautiful fall day.
Here's a picture I took with the vegetable garden in the back. Actually the vegetable
gardens were much bigger than this. This is more like a sample garden. That's my
sister's head there. Very interesting tour.

I also toured Mt.Vernon. Although the Monticello view is beautiful. Washington had
the best view with the Potomac River at your back door.

[Worth1]

And to think they cut down all the trees with axes and pulled the stumps out with animals to clear the land.
Plus haul the rocks off.
Hard work to say the least.

[ScottinAtlanta]

Slaves sure were handy.

[Shrinkrap]

Your jellies are beautiful and inspirational! So glad I found this thread!

"I simply chopped them finely in a food processor, and add them to the sugar and vinegar. I did not deseed or any do anything else."

It looks like you are straining it, I assumed through jelly or cheese cloth, with sugar and pectin added after, no?

I’ve been working on this for years. Let me know if I should start as new thread. Don't want to detail yours.

I would love to have a better understanding of how to think about the components of the "fruit juice" that will become your jelly, so that I can adapt it. So far, in adapting recipes I've focused on the volume of juice to sugar, and the recommended pectin. Very often the recipes are in terms of number of peppers, or cups of chopped peppers, and they include the flesh in the recipe rather than a recipe for a primarily clear jelly.
Do you have a "formula"? What pectin do you prefer?

First time.
Charlie’s Pepper Jelly #2
http://www.pepperfool.com/recipes/ja...ies_jelly.html

I usually make it with red poblanos. I grow the ones that I can ripen and have some heat as well as poblano flavor.

I don’t use the green parts, because I prefer a red or orange color, and sometimes add other ripe peppers I have; lately piquillo, Fresno, Corno di Toro.

This year’s recipe…I think…
Red Poblano Pepper Jelly
http://www.britinthesouth.com/red-poblano-pepper-jelly/

Might try orange marzanos I grew with it.

[Pepper Jellies and the Manzano Chile- Chileunderground]
(http://www.chileunderground.com/2015...manzano-chile/)

Would love to use some of the pickled cherries I made.
[Cherry Season is Here, and Cherry Pepper Jellies are Great]
(http://www.chileunderground.com/2015...ies-are-great/)
http://www.chileunderground.com/2015...-pork-fajitas/

Maybe pomegranates?
https://bowl-me-over.com/bam-bam-pomegranate-jam/

I also have a lot of chinense "seasoning peppers", which fresh, have aroma and flavor without too much heat.


Is there a way to capture aroma in jellies?

I’ve tried a variety of liquids ( white grape, white cranberry, apple juice, vinegars) ,and pectins (Pomona, liquid pictin , powdered pectin, no pectin), trying to use limited sugar.

I don’t want jam or preserve, I want a clear jelly. A bit of chopped pepper (or cherry!) would be okay.

Stashing recipes!

Saveur FOUR PEPPER JELLY
https://www.saveur.com/four-pepper-j...poblano-recipe
Bon Appetit Sweet and Spicy Chile Pepper Jelly
https://www.bonappetit.com/recipe/sw...e-pepper-jelly

And this;
https://extension.umn.edu/preserving...g/making-jelly

About pectin from Food n Jars
https://foodinjars.com/blog/canning-...titute-pectin/