I just learned how to water bath can and now want a pressure cooker so I can can veggies/meats. My first recipe was for pepper jelly (which honestly I'm not sure if it was safe in a water bath so I'm refrigerating it till next week for thanksgiving).
I don't really like the pepper jelly recipe I made; it turned out well but it's missing something; does anyone else can and do you have any good recipes for pepper jelly (or something else).
I'm also very interested in low sugar recipes; especially if it is possible to do that without using splenda. I'm not diabetic but I think that it's good to avoid sugar as much as possible just the same.
I'll chant KDbeads a few times, picture our favourite Borg chicken returning to us and see what happens.
Damn, this thread made me think of her too. I hope things are going well for her and her husband, dogs, cats and chickens.
Whitney, I've had good results using recipes from America's Test Kitchen, and they do have a pepper jelly recipe (http://www.americastestkitchenfeed.com/do-it-yourself/2011/09/how-to-make-red-pepper-jelly/). They use habanero chiles, but I imagine you could use something milder if you wanted. The page I link to gives an overview; you have to create a free account at the site to view the details of the recipe, but I'm going to go ahead and share it here. (It's still worth visiting the linked page, just to see if your procedure is the same as Kate's.)
QuoteMakes about 2½ quarts
Be sure to wear latex gloves when chopping the habanero. You can leave the gloves on for straining the pepper mixture, too, or just be sure to rinse your hands well after this step. If you want your jelly hotter, include the habanero seeds. Keep a close eye on the pot so it doesn't boil over after adding the pectin. This recipe was developed with Certo liquid pectin, but other brands can be used.
3 large red bell peppers, stemmed, seeded, and roughly chopped (about 7 cups)
2 medium habanero peppers, seeds and ribs removed, roughly chopped (see note)
5 cups sugar
2 cups white vinegar
3 ounces liquid pectin (see note)
1. Pulse chopped peppers in food processor until finely minced, 12 to 15 one-second pulses, scraping down sides of work bowl as necessary. Transfer pepper mixture to clean kitchen towel and squeeze to remove excess liquid.
2. Combine peppers, sugar, and vinegar in Dutch oven and bring to vigorous boil over medium-high heat. Add pectin and return to boil, stirring occasionally and adjusting heat as needed to keep mixture from boiling over, until temperature registers 221 degrees on instant-read thermometer, 10 to 15 minutes. Let cool briefly and transfer to jars. Close jars, invert, and let cool before refrigerating. Jelly can be stored, refrigerated, for up to 1 month.
Mind, I've never used this recipe, but as I said, I've had success with other recipes from these folks.
i will have to try that one; habanero with the seeds removed would make a nice hot jelly but may not be over powering.
I tasted the jalapeno jelly I made yesterday again today and after sitting overnight in the fridge it was much better; just needs a little more front end flavor as it does have a good spicey after taste. I think a bit of sweetness would do the trick. So, After doing some research on canning food safety I'm now experimenting with an apple-jalapeno jelly using champagne vinegar instead of apple cider vinegar. I'm trying to decide if I'm confident enough in my assessment of the critical components of a jelly for shelf stabilization to put them on the shelf after canning or if I should put them in the fridge for thanksgiving just to be on the same side.
and yes...this is definably a kdbead thread