Re: [CH] Jelly recipe question

T. Matthew Evans (matt.evans@ce.gatech.edu)
Fri, 04 Oct 2002 13:19:30 -0400 (EDT) 

Marc --

You need to use TWO packets of liquid pectin for that quantity of jelly.  The 
recipe that you mention at the bottom of your post is one that I sent to the 
list -- it calls for one box of powdered pectin, which is the equivalent of two 
pouches (one box) of liquid pectin.  I have had success with both types of 
pectin.  A couple more notes:

1.  Be sure to bring the mix to a boil for exactly one minute after adding the 
pectin.
2.  After you fill your jars, just turn them upside down to cool -- do not 
process them.
3.  7 cups of sugar sounds like a lot to me (I use 6 and my jelly is plenty 
sweet), but this is personal preference.

Good luck.

Matt

Quoting Marc Saegesser <Marc.Saegesser@apropos.com>:

> Delurking again...
> 
> This is a question for all the jelly experts out there.  I made a
> Habanero
> Jelly recipe that I got off of the Pepper Fool site.  The jelly looks
> wonderful, it has a great orange/amber color, but it didn't set up. 
> Its
> still really runny.  Has anyone else tried this recipe?  This was my
> first
> attempt at making jelly so I could use some advice.  Does the recipe
> look
> wrong or did I most likely mess something up in the preparation?
> 
> I just compared the recipe I used with another I found on the list and
> it
> looks like the one I used had less fruit and more sugar.  Would that
> cause a
> runny jelly?  How long does it usually take for jelly to set?
> 
> Thanks for any help.  Here's the two recipes.
> 
> The recipe I used goes something like this:
> 
> 3 ORANGE bell peppers, large, fleshy 
> 5-10 chiles habaneros, ripe (original comment: "10 makes this stuff
> DEADLY")
> 
> 1.5 C. vinegar, white, distilled 
> 7 C. sugar 
> 1 pkg liquid fruit pectin (Certo or equivalent) 
> 
> 1. Stem/seed the Bell peppers.  Stem the Habs.
> 2. Puree peppers and vinegar.
> 3. Combine pepper puree and sugar.  Bring to a boil.  Reduce heat and
> simmer
> for 20 minutes.
> 4. Strain through cheesecloth into another pan.
> 5. Add pectin.  Bring to a full rolling boil while stirring.  Boil 1
> minute.
> 6. Remove from heat, ladle into jars.
> 
> I subsituted Red bell peppers for the orange and used 9 habs.  I
> couldn't
> find any liquid pectin so I used a package of powder.  Other than that
> I
> followed the recipe exactly.
> 
> I noticed another recipe on this list with these ingredients:
> 
> 3-4 cups seeded, rough chopped chiles (see note)
> 1.5 cups white vinegar
> 6 cups sugar
> 1 box powdered pectin
> dash of kosher salt
> few drops of food coloring (optional)
> 
> The three bells and the 9 habs I used did look like 4 cups to me.
> 
> 
> 
> 
> Marc Saegesser 
> 


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