I probably will later in the summer and will let you know how it turns out. I’ll probably use red jalapeños with another type of red chile perhaps.
1 Like
We make red pepper jam, hot and sweet. We also make pickled pineapple jam from the pineapple stained out of the pineapple-jalapeno shrub. After the pineapple is cooked in the sugar & vinegar it’s really delicious.
4 Likes
Great idea.
Experiment with Specialty Pectins
The Lowdown on Low-Sugar Pectins
Side by Side Comparison of Traditional and Low Sugar Pectin Recipe for Grape Jelly
The Great Pectin Debate - liquid vs. powdered - with Jalapeno Jelly Experiment a
[How to Make Your Own Homemade Pepper Jelly Read more at (https://www.pickyourown.org/pepper_jelly.htm)
One of this year’s batches. Didn’t set as firm as I’d like, but the flavor and heat is perfect.
I made another batch using this Pomona recipe card, and I may reprocess the first one.
Recipe Card 1.pdf (505.1 KB)
This second batch set up with a few bubbles, probably exacerbated by flipping the bottle to distribute the peppers, and might be a bit too firm. I think I used about 4 tsp of pectin and 6 tsp of calcium water with six cups juice and 2 ( or was it 3?) cups sugar. There was also vinegar, fruit juice, lemon and lime juice and a bit of chopped chili.
3 Likes
Stunning!
Thank you! For posterity, the pepper juice was ripe poblano, “rocotillo” (but sort f hot), and urfa.
1 Like
Jam? Wow wow wow! Is there anything you don’t do?
1 Like
Ha ha! A long list ; well done steak, for one!
2 Likes
Has anyone tried shrub jelly? I think I might try starting my jelly juice using shrub instructions.
Also
