September 26, 2010 - 7:21am
Pepper jelly
I got to playing with pepper jelly.
Ingredients: gelatin, sugar, one orange habanero, assorted sweet garden peppers, one garlic clove, water, and one glass 250ml. Method: slice everything colorful and thin and mix with sugar, gelatin and a little water to let all the vegetables shrink and curl up for about 6-10 hours. Amazing how they do that! Bring to a light boil until passing the gel test on a cold plate. (about 10-15 minutes) Pour into hot sterilized jar and cap, let cool.
The color of the jelly is not as dark as this picture, it barely has color at all, a light clear hint of orange with red, green, yellow and orange squiggles.
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Hi Mini, what a lovely color. How did you like the flavor, was it hot. The first time I saw and tasted pepper jelly was when we moved to CA. The Jalapeno pepper jelly is just delicious and with added green color is eyecatching and not spicy hot. The most unusual jelly I have made is from my 'Jelly Palm' trees, also known as Pindo Palms or Butiac Capitata, they are gorgeous palms and my favorite, I have 7. The fruit comes in covered on a large branch filled with balls a little larger than cherries with a seed in the center. Very sweet and tasty, the bees love the fruiting flowers. A bit of work to make the jelly but so delicious..some call it a tutti fruity flavor and it's a beautiful pink color, just delicious.
Sylvia
That is a lovely jelly. I've ofetn thought about making pepper jelly (I make a nice onion jam) but never push the issue. I'll have to think about it for next year...
Chili Heaven! :)
What do you use pepper jelly for? As much as I like a bit of peppery heat in my food (not to the point of pain, though, because then you can't taste), but it seems a touch strong to spread on bread.
A buddy of mine wants to trade pepper jelly for some of my bread, and I'd like to know what I can use it for before trading - all his effort is too precious to waste if I just let it sit in the fridge.
I had some jalapeno jelly that i put on some of my Tartine bread and while eating it discovered your posting. How timely for me because I have several peppers from the garden and often wondered what else i could do with them. I have jalapeno, habenero, sweet yellow, anaheim and the traditioinal green pepper. I'm not sure how the habenero would behave in a jelly, but they are really quite hot. Honestly I'm not even sure why I grew them because they are way too hot for my taste. Fortunately, I have lots of Hispanic friends that trade with me, especially trading tamales and chille relleno, posole, and green chile stew which I dearly love. I'll have to add another variety next year to get the wonderful orange and yellow colors that your jelly has. Thanks for the posting, Mini.
Bernie Piel
is to spread cream cheese on bread or crackers and then dab the top with pepper jelly. It can also be used as a relish with meats and cold cuts and blanched vegitables and sea food. One habanero is quite enough for me in one jar. I think my peppers got candied in the process.
..... I'll have to try that!
and tell you it's good with all kinds of chicken and fish with ginger and lime and anything steamed in banana leaves and coconut sauce. In other words... Manado cuisine. We spent a few months there and my son loves the food and the chilies. One of the best fish dishes we have ever had was in a pizza house in Manado. We brought the chef a fresh caught small tuna and were so delighted. That was about 10 years ago. My son has been growing chilies for the last 4 years or so. Four of his plants are several years old.
I remember one chili bush we had growing next to the well in Indonesia, must have been rather old and sometimes full with hundreds of little pointy peppers. It is interesting how different chilies can taste.
Here is the Habanero plant:
Yesterday I put some sour cream into a dish and drooled pepper jelly all over the top and proceded to dip into it with some sliced baguette.
Mini, you don't mention processing in boiling water. That's not needed?
Betty
in a small deep pan of boiling water being careful not to damage the seal on the lid. I washed it in warm soapy water first. The jelly went in boiling hot. As the jelly cooled, the vacuum sealed the jar and sucked down the lid.
My jelly test was to take out a spoon of hot jelly and pour it onto a cool plate. I tested it several times while it gently boiled. When it had set up to the desired consistancy, I turned off the heat and poured into my hot waiting jar and screwed the lid down holding the jar with a dish towel. Then I let it cool sitting on the dish towel.
Processing jam and jelly in boiling water after being sealed is not needed. Maybe if the jelly is more like a salsa or sauce with less sugar, processing would be wise.
Mini
Your jelly is beautiful! You've inspired me to make a batch of raspberry -habanero. I didn't make it last year. Yummy!
Margie
I got some Raspberry Habanero Sauce at a local market. Delicious with pork and chicken. Also very good with cheddar cheese. I love spicy foods anyway and this is just great. Just don't use too much or you will really feel it big time. Ask me how I know - and I am a bit of a chili head!!
Burn thrice?
Yup.