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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Small Brag
I entered my first County Fair this week. The county is small and the
fair also small. I entered 4 items and won 4 ribbons. First Place for Jalapeño Pepper Jelly Second Places for Tomato Jelly and Temple and Blood Orange Marmalade Third Place for Zucchini Relish I did not make any of these things especially for the fair. In fact, I did not decide until Saturday that I would enter. Took the jars up on Monday afternoon. I will start thinking about fair entries when I make things now. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974 |
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On Wed, 21 Sep 2005 08:33:18 -0500, Melba's Jammin'
> wrote: >In article >, wrote: > >> I entered my first County Fair this week. The county is small and the >> fair also small. I entered 4 items and won 4 ribbons. >> >> First Place for Jalapeño Pepper Jelly >> Second Places for Tomato Jelly and Temple and Blood Orange Marmalade >> Third Place for Zucchini Relish >> >> I did not make any of these things especially for the fair. In fact, >> I did not decide until Saturday that I would enter. Took the jars up >> on Monday afternoon. I will start thinking about fair entries when I >> make things now. > >LOL!!! Good on you! What's your secret recipe for the pepper jelly? >I've only had mixed results with getting the danged stuff to set! Will >you share the recipe, please? And any tips for success. > >AFA entering at the Fair: There's nothing like success to encourage a >person. > >Congratulations! > >-Barb Here is the recipe. It was probably pure luck that it jelled. I managed to find 3 large red peppers for $.99. Used them and one small bell and a red Jalapeño from the garden. I plan to experiment some more with the recipe. * Exported from MasterCook * Jalapeño Pepper Jelly Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 each bell peppers -- Large 3 teaspoons jalapeno chile peppers -- pureed 4 cups sugar 3/4 cup white vinegar 4 dashes hot sauce 3 ounces pectin -- liquid 6 drops food coloring Puree the Bell peppers to 1 1/2 cups. Use as much Jalapeño as you prefer. Mix sugar, vinegar, pepper puree, and hot sauce. Bring to a boil and boil for about 3 to 5 minutes. Add pectin and return to a boil and boil 1 minute. Remove from heat and add food coloring as needed. If clear jelly is desired, strain before pouring to jelly jars. Skim foam, put in jars and put on lids. BWB for 10 minutes. Source: "Daily Press, Newport News, VA, December 11, 1980" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - NOTES : Use what ever color of peppers you prefer. I used red peppers and the jelly is a very bright red with no food coloring. No directions on when to add hot sauce. Think I would rather use a little more Jalapeño. I strained the mixture just before adding the pectin, got 3 1/2 cups and had a clear jelly. I think the next time I will mix peppers and vinegar and boil a few minutes. then strain. Add sugar to juice and bring to a boil. Add pectin and bring back to a boil for 1 minute. Since I had a clear jelly, I did a BWB for 5 minutes. Here are the original instructions, for microwave. "In blender, puree green peppers. Strain liquid reserving 1 1/2 cups of pureed green pepper. Puree seeded Jalapeño peppers, using 2 or 3 teaspoons depending on how hot you desire your jelly. Mix sugar, vinegar, green pepper and Jalapeño pepper. Cover with waxed paper and microwave at HIGH for 10 -12 minutes or until mixture comes to a rolling boil, stirring twice. Remove waxed paper, reduce power setting to MEDIUM HIGH and boil vigorously for 3 minutes. Add pectin; bring to a rolling boil at high for 2 minutes. Add food coloring, skim and pour into four 8-ounce jelly jars; seal. If clear jelly is desired, strain before pouring into jelly jars. Cool at room temperature and then refrigerate." -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974 |
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It's good to read. It promotes preserving as a hobby since it's no longer a necessity. A lot of things that were once necessities are now hobbies. It's a lot nicer when you don't have to do it, and can do it purely for enjoyment. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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I, too, appreciate the recipe! However, Barb, you once sent me a jar of
apricot/pepper jelly that was truly outstanding!!!! (The strawberry/mango/kiwi was great, too, but that was my first ever pepper jelly I'd tried.) I've tried 3 batches of jalapeno jelly this year - the first two weren't quite as *punchy* as I wanted, but set up okay; the last was the perfect taste I was going for, but didn't set up... The first two batches I used powered pectin and the last I used liquid (one pouch) - unaware at the time (at least according to the new Ball Blue Book) that the two were not interchangeable... Cheryl |
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In article >, "clc"
> wrote: > I, too, appreciate the recipe! However, Barb, you once sent me a jar > of apricot/pepper jelly that was truly outstanding!!!! (The > strawberry/mango/kiwi was great, too, but that was my first ever > pepper jelly I'd tried.) I've tried 3 batches of jalapeno jelly this > year - the first two weren't quite as *punchy* as I wanted, but set > up okay; the last was the perfect taste I was going for, but didn't > set up... The first two batches I used powered pectin and the last I > used liquid (one pouch) - unaware at the time (at least according to > the new Ball Blue Book) that the two were not interchangeable... Tsk, tsk, Cheryl. That's a pretty standard thang -- use a recipe developed for the particular pectin you're using. FWIW, I have a bugger of a time with this setting -- I've re-done it with more pectin more than once. This summer I made a Peachy Pepper Jelly -- used an habanero and some jalapeños added to a recipe for peach jelly. Nice stuff and it set right up. :-) > Cheryl * Exported from MasterCook Mac * Apricot-Red Pepper Jelly Recipe By : Sunset Canning Book, p 54, posted again to r.f.preserving by Barb Schaller, 9-22-05. Serving Size : 72 Preparation Time :0:00 Categories : Jelly Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package (about 6 oz.) dried apricots, chopped -- (about 1-1/4 cups) 3/4 cup chopped red bell pepper 1/4 cup seeded, chopped fresh red Fresno chiles or red (or green) jalapeño chiles (4-6 medium-size chiles) 2 1/2 cups cider vinegar 1 1/2 cups water 1 box powdered pectin (1.75 or 2 ounce) 6 cups sugar In a blender or food processor, chop apricots, peppers, and 1-3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy-bottomed 8- to 10-quart pan. Rinse food processor/blender with the 1-1/2 cups water and remaining 3/4 cup vinegar; pour into pan. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil; then boil, stirring for 1 minute. (If using a 2-oz. box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam. Ladle hot jelly into hot sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. Or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids. Let stand for 12 to 24 hours at room temperature; freeze or refrigerate. Makes about 6 half-pints. (More like 9) - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 66 Calories; 0g Fat (0% calories from fat); 0g Protein; 17g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 1 Fruit; 1 Other Carbohydrates NOTES : First Prize at the Fair, 1994 (?) First Prize, 1998! _____ -- -Barb, <http://www.jamlady.eboard.com> Updated 9-19-05 |
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> Tsk, tsk, Cheryl. That's a pretty standard thang -- use a recipe > developed for the particular pectin you're using. I know, I know...but I'm a total novice at this jelly thing - jams & butters I've done, but this is the first year with jelly. Live and learn, huh? But I do love the fact that I don't seem to get the foam with the liquid pectin - "no foam pepper *sauce*"... Cheryl |
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