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Jalapeno Garlic Jelly & Sweet Red Pepper Jelly

13 years ago

I've had requests for this veggie jelly combo but all I can find are recipes for jalapeno jelly and for garlic jelly, but not together. Since both are high pH I am unsure of the veggie to sugar/vinegar ratio to be safe. My daughter suggested we make jalapeno jelly and add dried ground garlic (about 1 Tablespoon?) to a batch. What do you all think, or do you have an approved recipe for this combo? I do not want apricot-based Jalapeno/Habanero Gold type recipe - that stands on its own - so this should be just a sugar based jelly. I would appreciate input so much!

Further requests have been for sweet red pepper jelly. I have several canning books but no time to look one up, because I am up to my eyebrows with the 11 bushels of apples I brought back from the NC mountains and all three refrigerators are full and still some have to sit on the floor - no more room in the chill chests! It is 80 degrees here in the Raleigh area so they ripen and soften as I watch them, and spoil if I turn my back to stir or fill more dehydrator trays! Sheesh Louise, it is the end of October and should be cool and breezy in NC!!! So, if you have used a recipe that you like for sweet red pepper jelly (not relish), would you point me to the page I might find it on in one of the good safe canning books? I would be so very grateful.

P.S., I've never eaten this red jelly so I am even unsure what it is supposed to taste like, sounds delicious though, and I have 20 sweet pepper bushes turning heavily laden fruit to red as we speak. So, I am dependent on you and your refined taste buds to help me find a good recipe. Or, should I just chop them and pop them into the freezer for later when I find a recipe??? I do that with the hot peppers for December canning and it works just fine. Don't know if the sweet peppers would hold their crispness like the green or orange hot ones do, or maybe it makes no diff?

Thanks ever so, y'all.

Nancy - who smells of apple butter spices and has sticky hands from peeling apples for canned pie filling, whose apron is dotted with apple pie jam spurt, and who can't find her hidden bottles of MI maple syrup for Annie's Apple Maple Jam!!!

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Comments (2)

tee_jay
13 years ago
The 2006 Ball Complete Book has a recipe for red pepper and garlic Jelly. Perhaps you could sub jalepenos?

1C red bell peppers
3 large cloves of garlic
3/4 c cider vineagar
3 c granulated sugar
1 pouch liquid pectin.

Its on page 130 if you have this book.
2ajsmama
13 years ago
The Joy of Jams has a jalapeno, garlic and lime jelly called Hot Green Pepper-Lime Jelly (page 257) - mine is just starting to gel (no added pectin) but it was pretty hot.

Same book (page 255) is a Red Pepper Jam (you can omit the hot peppers and use all sweet), page 256 is a Hot Red Pepper Jelly but I would think you could sub sweet peppers for hot. It has 2 3/4C of sugar to 1/3C vinegar (and 2 3/4C homemade apple pectin) so I think it could be sweet.
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I found a recipe for mayhaw pepper jelly that might send me down the right path. I think I could probably substitute the cranberry juice for the mayhaw juice. As for the Ball recipe, you measure 4 cups pepper/vinegar/apple juice. I think I could use the vinegar and juice (total of 3 cups) and add 1 1/2 cups peppers (same proportion as the vinegar). The worst thing that could happen is that I end up with a consistency that isn't right. I'm still interested in adding cranberries if I use the ball recipe. I'm leaning toward the juice substitution in the mayhaw recipe. But, I only bought one 33cl (12oz) bottle of cranberry juice - it was expensive. So, if I make the Ball recipe I can make the whole recipe, if make the mayhaw substitution, I'll have to make a trial batch. But I've also considered using the 100% pomegranate juice since it has a nice strong flavor. I liked the regular jelly that I made with it. Oh, and what do you think of the simmering time? That is unusual. I'd be more likely to follow the regular sure-jell directions. Mayhaw Pepper Jelly with powdered pectin (Good to serve over cream cheese with crakers) 4 cups Mayhaw juice 1 package powdered pectin 5 1/2 cups sugar 1/4 cup fresh, seeded, chopped jalepeno peppers 1/4 cup fresh, seeded, chopped red hot chili peppers (or other red hot peppers) 1/2 cup vinegar Yield: About 6 half-pint jars The recipe came from the Louisianna extension service and was also posted at NCHFP (UGA) site. Procedure: Sterilize canning jars. Add pectin and cup of the sugar to mayhaw juice. Bring to a boil, stirring constantly. Add remainder of sugar and bring to 200Â°F (a simmering boil). Simmer for 15 minutes. Skim foam. Add chopped peppers and vinegar. Simmer for 20 minutes longer. Pour quickly into hot, sterilized jars, leaving Â¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
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The added pectin used in most jellies requires a lot of sugar to set properly. I suggest you look for Pomona pectin, it uses a small amount of calcium solution (included) to firm up the pectin. Technically, you do not need to add any sweeteners. For your own safety I would follow their included tested and shelf safe recipes though. You may find more expert help on canning questions over on the Harvest Forum, a great bunch of knowledgeable folks over there. Here is a link that might be useful: Harvest Forum
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