Down Mulberry Lane

Spicy Pepper Jelly...

This is one of my best selling jellies at Farmer's Market.  It is good on crackers with cream cheese.  Some use it on cornbread.  Some use it on meats when cooking.    And some just like it on toast.  It is not terribly spicy, but can get warm in your mouth the more you eat.  I will share the original recipe given to me by a friend, Rosanna, who got it from someone else.... we have been enjoying making these with different variations for a couple years now.  I always think of her when I make this jelly. 

I tried to get a picture outside so you could see the contrast of the jelly and the peppers.  The picture is a little blurry.  You should see red, yellow and green bell peppers with jalapeno peppers and seeds floating in a clear yellow jelly.  MMmmmm.....

Pepper Jelly

1 c. finely chopped Jalapeno Peppers

1 3/4 c. finely chopped bell peppers (prettiest with a mix of colors, but not necessary)

6 1/2 c. sugar

1 1/2 c. white vinegar

Optional - green food color (she and I both do not add this in our jellies)

1 pouch Certo liquid pectin

Instructions:

Combine everything except the Certo in a large saucepan.

Bring it to a full boil over high heat.  Continue boiling and stirring for a full 10 minutes.  (may need to slightly decrease heat to keep from boiling over)

Stir in Certo.  Return to a rolling boil for one minute.

Remove from heat and can.

As far as canning goes... the USDA would have directions to wash and boil your jars, heating the lids, and then to water bath the jellies for 10 minutes or whatever is recommended in your area.   I however have done it both ways.  I have just put the hot jelly into hot sterilized jars.  I've heated the lids and cleaned the lip of the jar and placed the lids onto the jars.  I then turn the jelly upside down so the hot jam is against this seal.  I leave it that way 5-10 minutes.  I flip the jelly jars every 5 - 10 minutes so that the peppers appear evenly floated.  If you do not turn your jars, your peppers will almost all be at the top.  Usually after about 15 minutes the jars will pop... may take a little longer, but all of mine usually seal.  If not, I sometimes will take the lid off, rewash the lip of the jar and put the lid back on (wash the lid).  These jars, I will then waterbath. 

I have water bathed several batches and in my honest opinion it messes up the gelling of the jelly.  Sometimes it stays saucy.  Sometimes it takes 2-4 weeks to finally set up.  Sometimes it works... I just never get a similar response with results when I water bath.  I've honestly had the best luck with the batches I did not water bath.   But I would say that you should know where your veggies are coming from if you don't water bath... do you know the farming practices of those who grew the vegetables?   

Ultimately, the safest is to water bath.    I just shared so that if you water bath, you will be aware of the varying results.  If you are making the jelly for home use, feel comfortable with the water bath.   You can wait the 2-4 weeks for it to set up.  I water bathed all my market jellies.  I was frustrated at times, but ultimately most did set up and most were able to be sold eventually, even with late gelling.   Still is good jelly to try.   

Variations:  To make it spicier... add the seeds from the jalapeno peppers to the mix.   Experiment with other peppers... just be careful.  My friend makes it with one habenero (is that how you spell it?) pepper in her batches and she has friends that LOVE it that spicy.... not me.... I like the original recipe.  I found that both this and the one with the seeds included are both sellers at the market.  The one with the seeds is my best seller, aside from my strawberry rhubarb jam.  The milder version listed above is purchased often by those who aren't quite so daring, but who do like the taste... I offer samples on crackers at the market, so they can try. 

As for how hot.... The milder version is like a mild salsa heat.  The spicier version with the jalapeno seeds in it can vary depending on the size of the seeds.  I had small peppers once and the seeds were small... that was like a mild -medium salsa heat, but it can get spicier depending on how many seeds you add and how well developed the seeds are. 

After I posted this, I recalled some tips for "pepper jelly" making that have been useful to know.  IF you chop your peppers in a food processor (it doesn't look as pretty, but is still good) you need to blot away the juice from the pepper...do not add that juice sitting on the bottom of your chopped peppers.... it will keep your jelly from setting up.    A second tip, is to use the apple cider vinegar rather than white vinegar because the thought is the apple part of the vinegar will add some pectin type influence and help with gelling.  Now, I'm not sure if that is unfounded.  I've not tried it, so I cannot say if there is a difference.  I like the taste of my jelly with the white vinegar, so never tried it to see.  Honestly, I have used apple vinegar and never thought it thick enough to have pectin in it... but maybe it would be worth trying if you continue to have troubles with it gelling.  Also, the technique of getting a full boil/rolling boil is very important for gelling in this recipe!  If just a simmered boil or a soft boil... it just doesn't set as well... this 10 minute full boil is a hot process, but one that is necessary for you to stand and watch the jelly... keep it boiling hard and watch so the bottom doesn't burn (done that, walked away and jelly burnt to the bottom and messed up the entire batch!), keep stirring quite often...those peppers sometimes stick to the bottom.  The hard boil helps the sugar get to a gelling stage as well.    Hope those tips help.  With pepper jellies, this seems to be a common trouble, not setting up... the juice is the main complaint, the second is using the apple cider, and lastly I often hear the waterbath complaint.  So, just be aware, there is a learning curve here.  But don't be afraid, it's a good jelly!  It's worth getting to know!

Enjoy!

~Melissa