Your peppers please!

too larry said:

I had to toss a few Jalapenos due to excess rain. Too much going on for me to keep them picked like they should be. {also the fridge is full of peppers}

View attachment 4184666

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macsnax said:

Have you ever made a jalapeno or habanero jelly? Great for appetizers or a glaze on pork or chicken.

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• Prep Time: 15 mins
  
  
• Total Time: 1 1/4 hr

• 2 -4 jalapeno peppers, halved & seeded
  
  
• 1 1/2 cups cranberry juice cocktail
  
  
• 1 cup vinegar
  
  
• 5 cups sugar
  
  
• 3 ounces liquid fruit pectin
  
  
• 5 small fresh red hot peppers (optional)
  
  
• (the only difference from the original recipe is I add ½ can of whole cranberries )

1. 
   In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
   
   Bring to a boil and then reduce heat.
   
   Cover and simmer 10 minutes.
   
   Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
   
   Measure 2 cups liquid.
   
   Discard pulp.
   
   In 4-quart kettle combine the 2 cups liquid and the sugar.
   
   Bring to a full rolling boil over high heat, stirring constantly.
   
   Stir in pectin and if using, add the whole hot peppers.
   
   Return to a full rolling boil; boil 1 minute, stirring constantly.
   
   Remove from heat and quickly skim off foam with a metal spoon.
   
   Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
   
   Wipe rims, adjust lids.
   
   Process in boiling water bath for 5 minutes
2. 
   Cool on wire rack.
   
   Jelly may require 2 to 3 days to set.

too larry said:

@Gbuddy, here is that recipe I was telling you about.


Cranberry-Pepper Jelly (Hot)

• Prep Time: 15 mins
  
  
• Total Time: 1 1/4 hr

Ingredients

• 2 -4 jalapeno peppers, halved & seeded
  
  
• 1 1/2 cups cranberry juice cocktail
  
  
• 1 cup vinegar
  
  
• 5 cups sugar
  
  
• 3 ounces liquid fruit pectin
  
  
• 5 small fresh red hot peppers (optional)
  
  
• (the only difference from the original recipe is I add ½ can of whole cranberries )

Directions

1. 
   In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
   
   Bring to a boil and then reduce heat.
   
   Cover and simmer 10 minutes.
   
   Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
   
   Measure 2 cups liquid.
   
   Discard pulp.
   
   In 4-quart kettle combine the 2 cups liquid and the sugar.
   
   Bring to a full rolling boil over high heat, stirring constantly.
   
   Stir in pectin and if using, add the whole hot peppers.
   
   Return to a full rolling boil; boil 1 minute, stirring constantly.
   
   Remove from heat and quickly skim off foam with a metal spoon.
   
   Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
   
   Wipe rims, adjust lids.
   
   Process in boiling water bath for 5 minutes
2. 
   Cool on wire rack.
   
   Jelly may require 2 to 3 days to set.

Click to expand...

too larry said:

@Gbuddy, here is that recipe I was telling you about.


Cranberry-Pepper Jelly (Hot)

• Prep Time: 15 mins
  
  
• Total Time: 1 1/4 hr

Ingredients

• 2 -4 jalapeno peppers, halved & seeded
  
  
• 1 1/2 cups cranberry juice cocktail
  
  
• 1 cup vinegar
  
  
• 5 cups sugar
  
  
• 3 ounces liquid fruit pectin
  
  
• 5 small fresh red hot peppers (optional)
  
  
• (the only difference from the original recipe is I add ½ can of whole cranberries )

Directions

1. 
   In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
   
   Bring to a boil and then reduce heat.
   
   Cover and simmer 10 minutes.
   
   Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
   
   Measure 2 cups liquid.
   
   Discard pulp.
   
   In 4-quart kettle combine the 2 cups liquid and the sugar.
   
   Bring to a full rolling boil over high heat, stirring constantly.
   
   Stir in pectin and if using, add the whole hot peppers.
   
   Return to a full rolling boil; boil 1 minute, stirring constantly.
   
   Remove from heat and quickly skim off foam with a metal spoon.
   
   Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
   
   Wipe rims, adjust lids.
   
   Process in boiling water bath for 5 minutes
2. 
   Cool on wire rack.
   
   Jelly may require 2 to 3 days to set.

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Gbuddy said:

You are awsome Larry!
Tell the wife thanks from Gbuddy!
Thank you Larry.

The stuff in the jar looks so red and clear.
Do you know if its possible to leave pepper pieces in the jelly or will that cause problems.
I hoped I could leave in a lil bit for the eye and maybe add a small rosemarin branch in the glass. Like in some vinegar bottles.
But dunno if it will not sink while cooling down.

Thank you 1000 times Larry!

And hey EVERYBODY great Thread here!!! Great plants n fruits!!!!

Peace

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too larry said:

No reason you couldn't leave pepper in the jelly. The Jalapeno jam is full of chopped up peppers. It is a challenge to get the whole cranberries to stay off the bottom while the jelly is setting. We would set the jars upside down until it was about halfway jelled.

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BostonHydro said:

Also, any idea what these might be. Not sure what kind of peppers that I have here

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Roger A. Shrubber said:

those are nipple peppers, don't harvest them till they turn pink.

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