Poblano and Aji Amarillo and cubanelle pepper, two red and two yellow pluots, a bit of orange, a bit of vanilla; pluot marmalade, jam, preserve, or conserve?
Roasted and charred more than I intended, and pluot shrub to moisten.
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Any sugar in there? First thought would be to call it a conserve.
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Yes; some sugar to " macerate".
It’s what happened on my way to making pepper jelly.
Green Chile Peach Preserves – Small Batch
ROASTED STONE FRUIT WITH ORANGE & VANILLA
And I got new jars!
I thought I would never need to buy jars again, but the stars aligned in their favor and I did.
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It looks beautiful! Do you like the way it tastes?
I do, but I just tasted a little bit. I try not to eat too much “sugar”, but I also try not to throw much away
These pluots were about to be composted. I seem to recall conserves get better with time. Is that right?
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This says it tells how to keep peppers suspended in jelly instead of floating to the top, but it seems to me they will float again when you process the jars. I do like that it allows me to procrastinate for yet another day, before finishing the whole project.
http://www.thetiffinbox.ca/2013/10/sparkling-sweet-and-spicy-pepper-jelly.html
Here’s another idea.
https://noshingwiththenolands.com/red-and-green-pepper-jelly/
I’m going to try turning the jars upside down for a bit, when the jars cool off a little
These samples were not processed in boiling water.
As they say on My Kitchen Rules, “I’m happy with that”!
These have been processed.
Tastes good!
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When we make pineapple shrubs we strain all the solids out & make pickled pineapple jam.
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That sounds so good!
Last batch of the season.
Why is there vinegar in pepper jelly?
Includes substitutions.
Last batch was too loose, this one, with bottled lemon juice and no pepper pieces, a bit too set.
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Vinegar is acidic - helps the set & is a preservative. Red peppers have like 3zero pectin in them.
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Starting Pepper Jely 10.0 in '22 with this one. ( based on prnted recipes, I think I’ve been working on this since '92).
National Center For Food Preservation Recipe
I like it because it uses pepper juice measures in the recipe.
The ground peppers ( a few red Corno di Toro,
mostly Yellow Corno Di Toro and Quadrati, some Aji Amarillo, some seeded scotch bonnets, one Hot Portugal.
This is the first time I’ve ground the peppers, and it made me wonder about recipes with numbers of peppers, vs volume vs weight.
This was almost 3 cups, and 1 pound 4.5 ounce by weight.
I’m not sure I want to go all vinegar and no juice, and I’d like to use powdered low sugar pectin. I will probably tweak that part.
Maybe finishing like this.
That one also uses a specified amount of juice, alows me to procrastinate, i mean macerate in juice and vinegar overnight.
Im using ACV sparkling apple and peach juice, because thats what I have.
Tasted after vinegar, but before juice, and it could use a lot more heat.
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I ended up using 2 cups juice, 2 cups sugar, 28 grams pectin powder, and a few spoons of the ground pepper. It made about 2 and 3/4 half pint jars. Flavor is perfect, but less pectin would probably have been better. Wish it was crystal clear rather than translucent. Bubbles are still rising from the bottom.
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I scraped the last of the pot into a jar, and it was a bit grainy. I found this.
" Another, in my opinion, more subtle and more likely is that the graininess was caused by excess pectin gelling.
When pectins overgel they pull tight and form small, stiff granules. These are bland and rubbery. Very unlike sugar or fruit particles.
Normal, thermally reversible, pectin does not often over gel. If it does, reheating and possibly adding a little liquid will fix the problem.
LM pectins, on the other hand, can over gel fairly easily and as they are not thermally reversible it is impossible to fix the jam when it happens. See this article about pectin, in particular the 5th page about LM pectins."
But mostly I think it was because I stirred the pectin into hot/boiling juice, and I probably should have stirred it in when cold, so it doesn’t jell so quick. Trying to use stuff from too many recipes.
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I was using…
“Ball has a new pectin product out. It’s a quasi-bulk jar of pectin, 4.7 oz, designed so that you can adjust the amount of pectin easily to the amount of jam you want to make…The lovely paper insert full of recipes that used to be in the box has now been replaced with a sorta-sticky wrap-around label.”
Awesome !
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New link for pepper juice
“To Prepare Pepper Juice —
2. Wash all peppers thoroughly; remove stems and seeds from the peppers. Do not remove the membrane from the hot peppers, since the remaining capsaicin for pepper heat is located there.
3. Place sweet and hot peppers in a blender or food processor. Add enough vinegar to purée the peppers, then purée.
4. Combine the pepper-vinegar purée and remaining vinegar into an 8- or 10-quart saucepan. Heat to a boil; then boil 10 minutes to extract flavors and color.
5. Remove from heat and strain through a jelly bag into a bowl. (The jelly bag is preferred; several layers of cheesecloth may also be used.)”
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Thisthread was in my 10 year old file
I especially appreciated this , From jtight, although I’d like to know how much “mixture” contains the 2 cups of of pepper.
Key things to consider:
- What brand pectin to use (e.g., Certo or Ball) b/c they produce slightly diff. taste when canned
- Pepper preparation. Meaning are you going to slice the pepper or chop for apperance purposes
- How much pepper to put into mixture thus resulting in how much goes into each jar (e.g., 1cup vs. 2cup etc.). I have found 2cups (personal pref) to produce best overall results in that each container receives equal parts pepper/pectin
Once you get this into a repeatable process “what pepper” comes down to two things:
- How hot can I stand taste-wise as flavor becomes intensified due to cooking process (e.g., secretion of oils)
- How much tolerance due I have for smell while cooking b/c when you cook the peppers the smell (pepper combined with vinergar) is VERY powerful. And as the pepper heat level goes up (e.g., bell vs. ghost) so does smell.
And from PubMed ! “…In general, the jellies elaborated with the less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the best suited for processing to jellies with most desirable characteristics consumers acceptability attributes: reddish color, characteristic flavor and aroma, sweet taste, and acceptable pungency.”
This year I’m riffing on this one;
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The peppers macerated in mostly ACF, and I am adding more peppers ( Fresno, Aji Amarillos, and Scotch Bonnet) for aroma and more heat.
Tastes perfect
But at 24 hours, still not set as firm as I would like.
Why can it take so long for pepper jelly to finish setting up?
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