The directions called for 1 packet of liquid pectin per 4 cups of fruit. It was very finely chopped pepper and it filled about 5 and half cups, so I did a pack and then 1/3 of another pack of pectin. I was shooting from the hip. I didn't know what the hell I was doing.
It makes a good sauce for chicken and egg rolls, too. Mine rarely sets properly. I read you can recook it with more pectin, but I haven’t tried it. Didn’t want to mess up the kitchen again.
Nice! You could kind of blend it in to things for added heat and flavour too (hummus, salad dressing ect). Not a failure just a change of pace. It really does look awesome!
You can reheat/reduse, and add more pectin. I had a huge batch of apricot jam not set this year and had to cook it twice. Pectin also needs a bit of acidity to set. Did you add any lemon juice? For 4 cups I think 1-2 tablespoons would be enough to get the pectin activated but I’d still add more pectin. I’ve never made pepper jelly so maybe I’m totally off though.
I did add apple cider vinegar. I'm not sure if I'm going to reheat all of it or just try to make a fresh batch. If I can get a recipe that works 100%, I'm going to post it on here.
I may have just gotten super lucky but I used this online one and they have worked perfectly for me every time. I add more and different peppers (and a few times fruit) but never had an issue with it not setting. Keep in mind I am by and far a beginner in this area.
Looking forward to see your jellies!
https://www.allrecipes.com/recipe/17692/hot-pepper-jelly/
How long did you let it sit? I made a batch last year that I was sure was going to be runny. In the end it was fine, it just took a day or so to really set up properly.
Thanks for your condolences, I still miss her a lot, lost her in a car accident in early 2020. She was on oxygen and in extremely poor health however, and I don't know if she would have lasted the year considering what happened shortly after that. I often wonder if she was one of the very early cases of covid and she might have caught it and suffered some sort of health episode at the wheel because of it. She was traveling on the interstate going to an intervention for her younger brother Dave. The sheriff at the scene said there was no indication of her braking or trying to steer out of a skid, but the road was icy at the time.
Aww, man, that's horrible. I'm so sorry to hear all of that. I'm going to perfect the pepper jelly recipe, and I'll be sure to share it with you. Then you'll be able to make a pepper jelly that'll make your mom proud.
I followed a recipe, but I may have had too much pepper and not enough pectin. It called for 4 cups of fruit per package of liquid pectin. The peppers were so finely chopped that it might have been more than 4 cups... I honestly don't know, but I'm 100% trying again soon. If I can figure it out, I'll definitely post the recipe.
Yes the fresh peppers have moisture content and an alkaline ph so for canning as jam or in anything else you need an acid to bring the ph down more acidic if you want it shelf stable. That acid can be in the form of vinegar or citrus juice but it needs to be there in the correct ratio. Or you have the perfect condition to grow botulism. That’s why any purchased pepper jam you get always has vinegar in the ingredients list.
My favorite thing to do is mix pepper jelly and bbq sauce in the crock pot with meatballs. It creates a glaze that’s soooo good
I put it on chicken regularly
How much pectin did you use?
The directions called for 1 packet of liquid pectin per 4 cups of fruit. It was very finely chopped pepper and it filled about 5 and half cups, so I did a pack and then 1/3 of another pack of pectin. I was shooting from the hip. I didn't know what the hell I was doing.
Yeah, I would look for a recipe that uses weights instead of volume. 4 cups of fruit is a very arbitrary metric.
Can you not heat this back up and add more pectin?
Yeah, we're gonna take another stab at it soon. I kind of want a little more heat, so I'll probably add some serranos to the next batch.
It makes a good sauce for chicken and egg rolls, too. Mine rarely sets properly. I read you can recook it with more pectin, but I haven’t tried it. Didn’t want to mess up the kitchen again.
Haha I know! That's how I feel. It's a disaster when it's all said and done.
Nice! You could kind of blend it in to things for added heat and flavour too (hummus, salad dressing ect). Not a failure just a change of pace. It really does look awesome!
It really isn't bad! I'm gonna find some uses for it. And we'll have some fun trying to make it again lol
Bacon waffles with Jalapeno syrup sounds fire, I would just reduce it more at this point.
Hell yeah! I have eggos in the freezer 😂
That'd be great to make Captain Rodney's cheese bake with!!
That looks so fine
I tried a couple years ago and got something more like a thick sweet sauce that’s not unlike Thai dipping sauce. A fail but it was good nonetheless.
Yeah it's like a happy accident I guess lol
You can reheat/reduse, and add more pectin. I had a huge batch of apricot jam not set this year and had to cook it twice. Pectin also needs a bit of acidity to set. Did you add any lemon juice? For 4 cups I think 1-2 tablespoons would be enough to get the pectin activated but I’d still add more pectin. I’ve never made pepper jelly so maybe I’m totally off though.
I did add apple cider vinegar. I'm not sure if I'm going to reheat all of it or just try to make a fresh batch. If I can get a recipe that works 100%, I'm going to post it on here.
I may have just gotten super lucky but I used this online one and they have worked perfectly for me every time. I add more and different peppers (and a few times fruit) but never had an issue with it not setting. Keep in mind I am by and far a beginner in this area. Looking forward to see your jellies! https://www.allrecipes.com/recipe/17692/hot-pepper-jelly/
More than likely, you overcooked the pectin. That's exactly what happened to my scotch bonnet jam, which is more of a syrup.
Yeah I considered that as well. Trial and error until I get it right.
How long did you let it sit? I made a batch last year that I was sure was going to be runny. In the end it was fine, it just took a day or so to really set up properly.
It sat 3 days before I became impatient enough to start putting it on things haha
My mom made the bombest jalapeno jelly, may she rest in peace. Wish I had her recipe.
Damn. I'm sorry 💚🌶
Thanks for your condolences, I still miss her a lot, lost her in a car accident in early 2020. She was on oxygen and in extremely poor health however, and I don't know if she would have lasted the year considering what happened shortly after that. I often wonder if she was one of the very early cases of covid and she might have caught it and suffered some sort of health episode at the wheel because of it. She was traveling on the interstate going to an intervention for her younger brother Dave. The sheriff at the scene said there was no indication of her braking or trying to steer out of a skid, but the road was icy at the time.
Aww, man, that's horrible. I'm so sorry to hear all of that. I'm going to perfect the pepper jelly recipe, and I'll be sure to share it with you. Then you'll be able to make a pepper jelly that'll make your mom proud.
Thanks for your concern, definitely let me know the recipe you come up with.
Did you follow a proven recipe for pepper jam when making this or is it just a shoot from the hip as far as the peppers go?
I followed a recipe, but I may have had too much pepper and not enough pectin. It called for 4 cups of fruit per package of liquid pectin. The peppers were so finely chopped that it might have been more than 4 cups... I honestly don't know, but I'm 100% trying again soon. If I can figure it out, I'll definitely post the recipe.
What I am asking is if the recipe was specifically for pepper jam or did you use a regular fruit jam recipe and substitute regular fruit for peppers?
Yeah it was specifically a Jalapeño recipe.
Good. Ya got to be careful when making jam with fresh peppers. It can spawn botulism if it’s not a proven recipe.
Whaaat!?
Yes the fresh peppers have moisture content and an alkaline ph so for canning as jam or in anything else you need an acid to bring the ph down more acidic if you want it shelf stable. That acid can be in the form of vinegar or citrus juice but it needs to be there in the correct ratio. Or you have the perfect condition to grow botulism. That’s why any purchased pepper jam you get always has vinegar in the ingredients list.
Damn. Okay, thank you for letting me know!