Orange Hot Pepper Jam (NOT Marmalade)?
MikeUSMC
7 years ago
last modified: 7 years ago
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Hot mulberry jam/jelly?
Comments (3)I found the Mulberry Jam recipe Penn State Food Science Dept sent me years ago. Mulberry Jam 5 1/2 Cups washed Mulberries ( about 3 quarts fully ripe mulberries) 1/2 Cup Lemon Juice 8 1/2 Cups Sugar 1 Package Full Sugar MCP Pectin Boil Jars on rack in a large pot filled with water 10 minutes. Bring to a boil, remove from heat. Let stand in hot water until ready to fill. Drain well Place flat lids in saucuepan with water heat until ready to use. ( do not boil) Throughly crush mulberries one layer at a time. Measure 5 1/2 cups into a 6 or 8 quart saucepot. Add lemon juice. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar. Bring to a full rolling boil and boil hard for 4 minutes, stirring constantly. Remove from heat remove foam with metal spoon. Ladle quickly into prepared jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw down bands. Process 5 minutes in a boiling water bath canner, check seals. (WB all mine now at 10 minutes) Makes 11 (1cup) jars. I have a side note on the paper where I added 1/2 tsp Cinn per batch at one time. That batch recipe was smaller, only 1 quart of mulberries. Best guess for hot pepper flakes might be 1 teaspoon, or to taste. Hope that helps...See MoreQuestion on Hot N Sweet jam
Comments (4)So, I made the above jelly with the following changes to the recipe: Used 1 1/2 cup dried chopped apricots, 1 1/2 cup dried chopped peaches, 1 1/2 cup dried chopped cherries. I also doubled the vinegar and added a little more sugar (mainly cause the fatalli pepper, even though I deseeded half of them, were SOOOOOOO hot). I kept the onion, bell pepper, and hot pepper the same as the original. I also ended up NOT adding pectin since I was going for a glaze consistency, I found the sugar alone was fine. Now, this mix tasted excellent and we used it on chicken thighs as a glaze. It was sweet and fruity and hot all at the same time and the chicken looked beautiful with the chunks of dried fruits and the shiny sugar glaze. However, it was very very chunky since I added all that extra dried fruit. My question this time is can I use commercial fruit juice preps that are not 100% fruit to increase the fruity flavor but not add more chunks of dried fruit to the mix? I think I want to back down the amount of dried fruit (I want more glaze than fruit) but I want to maintain the very fruity flavor I got from the extra fruit. I have black cherry extract (100% cherry) and then I have apricot and peach nectar that are only 45% fruit and have some water and sugar added. I want to mix these, possibly cook down to eliminate volume, add some dried fruit for looks (but not near as much as before), then make the rest of the recipe as written originally? Any problems here? Any suggestions?? thanks Kendra...See Morehot pepper freezer jam?
Comments (1)Here is a recipe from ball's site linked below. And from the surejell site: SURE.JELL® for Less or No Sugar Needed Recipes - Hot Pepper Freezer Jelly Prep Time: 20 min Total Time: 24 hr 20 min Makes: About 8 (1-cup) containers or 128 servings, 1 Tbsp. each 4 cups sugar, measured into separate bowl 1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin 1 cup water 4 cups bottled apple juice 2/3 cup whole pickled jalapeño peppers, drained, seeded and finely chopped (buy one 10-1/4-oz. jar peppers) 2 Tbsp. cider vinegar 1 to 2 drops green food coloring RINSE clean plastic containers and lids with boiling water. Dry thoroughly. MIX sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add remaining ingredients; stir 1 min. or until well blended. FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. 30 Minutes to Homemade SURE.JELL Hot Pepper Freezer Jelly Prep Time: 30 min Total Time: 24 hr 35 min Makes: About 6 (1-cup) containers or 96 servings, 1 Tbsp. each 1 jar (10-1/4 oz.) whole pickled jalapeño peppers, drained, seeded and finely chopped 2-1/2 cups bottled apple juice 1/4 cup cider vinegar 1 drop green or red food coloring 5-1/2 cups sugar, measured into separate bowl 3/4 cup water 1 box SURE.JELL Fruit Pectin RINSE clean plastic containers and lids in boiling water. Dry thoroughly. MEASURE exactly 2/3 cup prepared peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Here is a link that might be useful: http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=159&recipID=&catID=Freezing...See MoreWill sweet Bell peppers and hot peppers X
Comments (13)andyandy: How much heat? Actually, there are many mildly, hot peppers that are sweet if you let them ripen to final color. Jalapeno, serrano, poblano, pasilla, and anaheims to name a few. Hell! Even the Nagas I grew last summer were real sweet. Of course, the focus on flavor went out the door about 30 seconds later...LOL Sunnibel: Yeah. I was just hoping to isolate seed easier. Plant a chinense next to an annuum without the need for netting blooms. Oh well...learn something new every day. Kevin...See MoreMikeUSMC
7 years agolast modified: 7 years agodigdirt2
7 years agoMikeUSMC
7 years agoMikeUSMC
7 years agolast modified: 7 years agodigdirt2
7 years ago
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