REQ: Pepper Jelly

Newsgroups · Joined: 26 Jul 2007 Posts: 2

Hi, folks;

Would anyone have a recipe for pepper jelly? I'm sure I could find some
with a google search, but if you have one that you have been successful with
I'd really appreciate your help. If possible I would like to use a juicing
machine to use the pepper juice and end up with a clear jelly, but don't
know if I can. I'm also concerned about the sugar content and how it would
affect the 'jelling'. Thanks very much.

Bob.

Archived from group: alt>food>diabetic

Stuart Pedazzo · Joined: 26 Jul 2007 Posts: 1

On Mon, 21 Jul 2003 14:20:25 -0400, "Newsgroups"
wrote:

>Hi, folks;
>
>Would anyone have a recipe for pepper jelly? I'm sure I could find some
>with a google search, but if you have one that you have been successful with
>I'd really appreciate your help. If possible I would like to use a juicing
>machine to use the pepper juice and end up with a clear jelly, but don't
>know if I can. I'm also concerned about the sugar content and how it would
>affect the 'jelling'. Thanks very much.
>
>Bob.
>
Here is one I made last year. I left the pulp in and it makes a very
pleasant looking jelly. I used sugar since it was before I was
diagnosed. I don't know if Splenda would work...I do know it would be
expensive. My dietician said sugar free jellies were not needed if I
used the regular kind in moderation. This is spicey enough you can
used just a little and enjoy it alot. I am type 2 and am controlling
it thru diet and excercise.

Habanero Jelly

Ingredients:·
3 large fleshy orange or green bell peppers ·
5 to 10 ripe habanero peppers ·
1 1/2 cups distilled white vinegar ·
7 cups sugar ·
9 fl oz liquid fruit pectin (Certo or equivalent)

Remove stems, seeds and membranes from all peppers (use gloves when
handling the habaneros...yes... seriously... USE GLOVES!). Put peppers
and the vinegar in a blender and process until 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 twenty (20) minutes.
Remove from heat and strain through cheesecloth into another pan. Add
pectin and bring to a full rolling boil while stirring. Boil about one
minute, remove from heat and ladle into sterile jars. Makes 7 half
pints.

Sincerely,

Stuart Pedazzo...but you can call me Stu!

Newsgroups · Joined: 26 Jul 2007 Posts: 2

Thanks very much. I'll give it a try!

Bob.