How about any citrus someone gives me a lot of? 
1 Like
Sounds perfect to me! 
2 Likes
Jelly, not jam here. Two ‘banana’ bags of Concord grapes made 9+ pints of gorgeous jelly. I swear I ate a bunch of the grapes before juicing them. They were so, so darn sweet that I reduced the amount of sugar by 1/4 (just to be sure it would set up) and it did and the jelly was still a bit too sweet for my taste.
5 Likes
Roasted Green Zebra (gifted) and regular old red tomatoes (< a buck a pound) and in a separate jar, there are roasted
red and orange peppers. Put up into the fridge until I made some room in the freezer and pureed each, separately , and froze in 1/4 c. square cubes. So tasty! More to go...red pepps were 98 cents a piece the other day and I bought 12. Roasted them today, will put in fridge and then puree them tomorrow. Saving up for red pepper puree needs this winter. some roasted garlic made it in there, too (small jar). 
1 Like
This is the recipe that i used.
1 Like
Boiled Apple cider, this is a half gallon reduced to a syrupy consistency. I usually use it as a glaze for apple tarts. I let it simmer on medium low until it has reached the consistency of honey.
8 Likes
Clementine jam with Calabrian crushed hot peppers and Spanish pimenton!
Awesome if you like a little heat, I’m quitting baking and going into the jam business 
. This is so darn good!
5 Likes
Ooh intriguing! Do share more!
(This would be great on baked Brie for Thanksgiving — I often use hot pepper jelly.)
1 Like
Oh you are doing wonders with clementine jam. I might want a royalty 
3 Likes
I hear that! It does seem like a great “side hustle” but I know it can’t be ideal.
One “market indicator” is that I never seem to work through my own supply before I need to make space for more!
2 Likes
That was a very tongue in check comment! The extent of my “ business” will be my family…and they don’t pay well!
2 Likes
There are a lot of permutations of TUTTO Calabrian chili peppers/paste, etc. This is the hottest that I have, I used a little more than a quarter teaspoon and a couple of shakes of the pimenton. I started with 220 g Clementine and40% sugar. When I add this to soup/sauce, I use the blunt end of a chopstick, but I recommend a very small amount to start. We are not wimpy hot sauce peeps.
2 Likes
Grilled cheese sandwiches, ham, etc. I’m going to add a little to a vinaigrette for Cole slaw…many uses. I will let all know how it tastes after it mellows a bit, my initial taste was the bottom of the bowl and on a little cracker. My assistant taste tester and I had the same reaction to the heat level.
2 Likes
@Stef_bakes …can’t take credit for the idea, I saw a picture somewhere or other and remembered it as I was making the jam. I put in the hot peppers and pimenton about 3/4 ‘s of the cook time, but royalties will still apply as you started me on the Clementine jam journey!
2 Likes
How many tablespoons in a package of pectin?
The Internet has said so many things!
Right now I’m trying to 1/2 a recipe calling for 4 cups pepper juice, 5 cups sugar, and 1 package regular pectin.
I have a similar recipe calling for 3 cups pepper juice, six cups sugar and 2 1.75 ounce packages of Mes. Wages pectin
This one says 4 TBS in a pouch
This seems to be saying six
This one also says six, and seems specific to this Ball Real fruit Classic pectin I’m using.
Interestingly, for jam not jelly, it claims to work with their regular and low sugar recipes.
Might be easier to weigh the pectin
2 Likes
Of course! 
I’m ready to place an order.
1 Like
Will ramp up production to 2 jars at a time and WLYK!
2 Likes
I tried this with some cream cheese on a cracker…oo la la, it was very good.
In case my production falters, I was thinking that you could just add some hot sauce of your choice to marmalade. I happen to come across a jar of what looks like puréed marmalade from Italy, in my pantry ….would be a good shortcut!
2 Likes
