- February 8, 2006 at 4:56 pm #235900
— In Budget101_@y…, “Sheila Kyer”
> For those of you who routinely make your own jam/jelly, could you
please post your favorite recipes and the canning instructions.
Shelia, this is a ‘jelly’ recipe, but not for toast! We make this
periodically throughout the year as a glaze for chicken (and serve it
over fresh spinach leaves – the kids love it!) The original recipe
is from Recipe Source; my modifications are below.
* Exported from MasterCook *
red pepper jelly
recipe by :
serving size : 6 Preparation Time :0:00
Categories : Desserts Spices
Amount Measure Ingredient — Preparation Method
5 To 6 red bell peppers
1 c Cider vinegar
2 Tbsp Lemon juice
5 1/2 c Sugar
1 t Salt
1 t Chili powder
6 oz Liquid pectin
Makes eight eight-oz. jars.
Wash and seed peppers; chop in food processor or grind
in blender or meat grinder. Add enough pepper pulp to
the vinegar and lemon juice to make four cups. Mix in
a large kettle with sugar, salt, and chili powder.
Bring to a full rolling boil, stirring constantly.
Remove from heat and add liquid pectin.
Return to heat
and boil hard for 1 minute; turn heat down to simmer.
Stir and skim off foam for 5 minutes more as mixture
boils gently. Pack in hot sterilized 8-ounce jars;
seal and let cool on counter top. Store in
refrigerator up to 1 year.
We add a 1/4″ piece of grated fresh ginger root, 1/2 tsp ground
cloves and 1/2 tsp hot pepper powder (we use our home grown
habeneros) to ours and substitute lime juice for the lemon juice.
We’ve also substituted powdered pectin for the liquid with good
results. It sets up semi-soft.
I pack it into half-pint and the little 4 oz decorative jars and
process mine in a boiling water bath for 10 minutes.
I searched for this recipe for several years after having chicken
made with it in one of those ‘hotsy-totsy’ restaurants.
Designs by Roben
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