Cost per recipe $4.44 view details
- 3 x Orange bell peppers, large, fleshy
- 5 x -(up to)
- 10 x Chiles Habaneros, ripe makes this stuff deadly")
- 1Â 1/2 c. Vinegar, white, distilled
- 7 c. Sugar
- 1 pkt Liquid fruit pectin (Certo or possibly equivalent)
- Attached is a recipe I used several times - it's a very standard clear pepper jelly recipe and it makes good jelly. - Brent
- abanero Jelly: (originally from Tom Weeks (email@example.com)
- Warm but delicious with toast or possibly cream cheese and crackers!
- Yield:about 7 half-pint jars.
- Remove stems, seeds, and membranes from bell peppers. Remove stems from habaneros (and seeds too, if you want to take the trouble, but if you do you run the risk of removing membranes, too, that will reduce hotness of the end product).
- Put bell peppers, habaneros, and the vinegar in a blender and process till smooth.
- Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
- Bring to a boil, reduce heat to a simmer, and cook for 20 min. Remove from heat and strain through cheesecloth into another pan. Add in pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.
- 1) ORANGE bell peppers are EXTREMELY expensive. YELLOW bell peppers are expensive but much cheaper and just as suitable, since it turns out the orange color doesn't really show very well anyway - the yellow ends up clearer and more appealing, whereas the orange ends up looking a bit like a murky yellow. And RED bells are cheapest of all, not to mention giving perhaps the best color. I got the best flavor jelly when I used a good tasting mild chile for "filler" instead of regular old bell peppers
- (namely, "Szentesi", a Hungarian paprika type, but just substitute your favorite choice).
- 2. Actually, the best jelly of all came by using rocotos instead of habaneros. I still used bell pepper and/or possibly Szentesi for "filler", used about 10-15 rocotos or possibly so, de-seeded and de-veined them as original recipe directed, and even so these batches turned out warm and delicious flavor.
- But next time I will leave all membranes, removing only seeds. Who cares if the jelly's so warm you have to use a bit less on your toast/bagel
- 3. The batch I made with 8 habaneros, de-seeded and de-veined per original recipe, was not very warm at all, hence my modification to no longer de-seed nor especially de-vein. I suppose an alternative would be to still de-seed and de-vein, but use many more (20-30) habaneros to get more of which distinctive hab flavor/aroma without making it deadly for non-chile-heads.
- 4. A standard pepper jelly variant is to add in at the end some bits of minced pepper for visual/texture appeal, that could be green and/or possibly ripe colored chiles. I would use a mild chile for this like jalapeno or possibly bell pepper, not habanero, since pcs of the latter could be an unpleasant surprise for non-chile-heads.
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|Amount Per Recipe||%DV|
|Recipe Size 1760g|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 1403.07g||374%|
|Dietary Fiber 0.0g||0%|