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Started By
Message
pepper jelly recipe?
Posted on 6/16/26 at 8:35 am
Posted on 6/16/26 at 8:35 am
I’ve got a pile of peppers I need to do something with…jalepenos, poblanos, cayennes, various sweet peppers. I’ve got pectin. I’ve got berries and fruits. I’ve got vinegar. I’ve got sugar.
what I need is a recipe
also if anyone has one for candied jalepenos we like those a lot
Thanks friends
what I need is a recipe
also if anyone has one for candied jalepenos we like those a lot
Thanks friends
5
Posted on 6/16/26 at 10:21 am to cgrand
look inside the pectin box
Posted on 6/16/26 at 12:13 pm to cgrand
I don’t have one but Ball makes a book called I think the Ball Blue Book. It has every recipe you’ll need and it’s usually at any dept store and probably pretty easy to google recipes from it that are actually tested
Posted on 6/16/26 at 12:23 pm to cgrand
You can also use the hotter ones to make your own hot sauce. It's pretty damn easy to do.
Posted on 6/16/26 at 12:29 pm to Blue52
thanks thats what i did
i'll post results shortly
i'll post results shortly
Posted on 6/16/26 at 12:32 pm to cgrand
Good luck. I’m sure there’s one in there for the candied jalapeños too. I’ve done a bunch of jams salsa etc from it they’ve all been good and I haven’t died yet. Also realized some of the family recipes I’ve got aren’t the safest lol
Posted on 6/16/26 at 1:57 pm to Blue52
ok super easy. jelly is canned and processed and cooling on the counter.
recipe called for 1 cup jalapenos i would go 1.5 or 2 next time. also, 5 cups sugar i would cut that down to 4, and add another 0.5 cup vinegar. i dont think theres an upper limit to the amount of sweet peppers you could use, so i'd add more of those as well to make it a little chunkier.
its very good though
recipe called for 1 cup jalapenos i would go 1.5 or 2 next time. also, 5 cups sugar i would cut that down to 4, and add another 0.5 cup vinegar. i dont think theres an upper limit to the amount of sweet peppers you could use, so i'd add more of those as well to make it a little chunkier.
its very good though
Posted on 6/16/26 at 3:00 pm to cgrand
Just make sure you don't let it boil over
I've had it happen a handful of times and ended up having to take a crowbar to my oven to get it unstuck after it cooled off so I could clean between it and the cabinet.
If you have some pepper left, you should do cowboy candy.
I've had it happen a handful of times and ended up having to take a crowbar to my oven to get it unstuck after it cooled off so I could clean between it and the cabinet.
If you have some pepper left, you should do cowboy candy.
Posted on 6/16/26 at 3:57 pm to cgrand
quote:
you should do cowboy candy.
Was going to suggest this too.
Posted on 6/16/26 at 6:45 pm to cgrand
Looks great. I may give that a go myself.
Posted on 6/16/26 at 7:11 pm to cgrand
quote:
also, 5 cups sugar i would cut that down to 4,
Just be careful here. Whether your jelly sets or not depends on the balance of sugar to pectin. Most recipes caution against decreasing the amount of sugar because of this. It can be a delicate balance of sugar, pectin and acid. Next time add some habs and/or seranos and some grated garlic.
This post was edited on 6/16/26 at 9:35 pm
Posted on 6/16/26 at 7:16 pm to DocHolliday1964
quote:thank you i did not know that. this is the first jelly of any kind ive ever made. it set up very nicely with the 5 cups but i did add a couple extra splashes of vinegar. it just needs to be more tart for my taste
Whether your jelly sets or not depends on the balance of sugar to pectin.
maybe no sugar added pectin?
This post was edited on 6/16/26 at 7:18 pm
Posted on 6/16/26 at 7:23 pm to cgrand
You can add more pectin for a firmer set, so I don’t see any reason you couldn’t add pectin and decrease sugar. You just have to experiment a little and be willing to have a failure to set. [There are methods to correct this - adding sugar and maybe pectin and cooking again ]. Anyway, looks good- enjoy. (Hint:add the grated garlic next time. It’s really good.)
This post was edited on 6/16/26 at 7:28 pm
Posted on 6/16/26 at 7:26 pm to DocHolliday1964
Oh, and btw, melt some of that shite with a little butter for a stellar dipping sauce for boudin and sausage
Posted on 6/16/26 at 7:30 pm to DocHolliday1964
Never tried mixing it with butter but pour it over some cream cheese and it makes a great dip with pretzels crackers etc
Posted on 6/16/26 at 7:34 pm to Blue52
No doubt the cream cheese combo is good. This stuff makes a great grill glaze as well as the dipping sauce.
Posted on 6/16/26 at 7:51 pm to DocHolliday1964
quote:on it
melt some of that shite with a little butter for a stellar dipping sauce for boudin
Posted on 6/16/26 at 8:32 pm to DocHolliday1964
Yeah it’s great on wings
Posted on 6/16/26 at 9:37 pm to Blue52
Makes a great Vinegarette salad dressing as well.
Posted on 6/17/26 at 6:04 am to cgrand
Looking at the pics of the jars cooling on the countertop I see the peppers at the top of the jars.
Not sure if you did this or not, but I always flip the jars several times as the jelly cools to keep the peppers evenly distributed in the jelly. As it cools, the bits of pepper will stay suspended throughout.
Not sure if you did this or not, but I always flip the jars several times as the jelly cools to keep the peppers evenly distributed in the jelly. As it cools, the bits of pepper will stay suspended throughout.
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