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Jan 23rd, 2013
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Jap jelly #14584952 01/04/23 01:11 AM
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smooth move Offline OP
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Wife and I eat jalapeño jelly on just about anything. Getting low on it, so I made a batch yesterday. Same recipe as always. Deseeded 5 of the 10 japs like always. This stuff has some pretty serious pop. Still good, but with a bite.

Attached Files 857268DC-BB67-4C01-A4F7-136F24F55BBD.jpeg

es le bon ton roulet
Re: Jap jelly [Re: smooth move] #14585395 01/04/23 02:24 PM
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Big Hopper Offline
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Looks Great.

Do you strain out the Jap pulp? looks pretty clear. I'm thinking about Preserves.

Like the old saying, "Must be Jelly, 'cause Jam don't shake like that."


I'm glad there are wine drinkers in this world ..... it saves more beer for the rest of us.
Hopper
Re: Jap jelly [Re: smooth move] #14585591 01/04/23 04:42 PM
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Looks good


Save our planet it's the only one with beer
ESTO VIR
Re: Jap jelly [Re: Big Hopper] #14585966 01/04/23 10:34 PM
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smooth move Offline OP
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Originally Posted by Big Hopper
Looks Great.

Do you strain out the Jap pulp? looks pretty clear. I'm thinking about Preserves.

Like the old saying, "Must be Jelly, 'cause Jam don't shake like that."

i run the peppers thru a food processor, then strain the liquid off. i left it in the processor longer this time. i think i like it with a little pulp better.


es le bon ton roulet
Re: Jap jelly [Re: smooth move] #14585976 01/04/23 10:39 PM
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I bet you do. The core or 'pulp' is where the strongest heat' is.


It looks good. I can only guess at the bite.

Re: Jap jelly [Re: smooth move] #14586093 01/05/23 12:33 AM
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Can you share recipe? I would like to try a batch.

Thanks

Re: Jap jelly [Re: wupbass] #14587196 01/06/23 12:10 AM
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Originally Posted by wupbass
Can you share recipe? I would like to try a batch.

Thanks

10 japs, 5 deseeded, 5 not
1 red bell pepper
1 green bell pepper
5 1/2 cups sugar
1/2 tsp salt
2 1/2 oz pectin
1 1/2 cup vinegar

process the peppers
strain the juice
put pepper mix and sugar and salt and vinegar in pot and boil for 10 min
add pectin and boil for another min or two
pour into jars up to the top, put the lid on and let cool
.
i don't know how long it will last on the shelf. we put one jar at a time in the fridge.

pretty easy for a very good jelly. if it doesn't gel real good, add more pectin next time.

don't be tempted to do a bigger batch. for some reason, small batches are better. if you do a bigger batch and it works, please let me know what you did.

Last edited by smooth move; 01/06/23 12:13 AM. Reason: after thought.

es le bon ton roulet
Re: Jap jelly [Re: smooth move] #14587304 01/06/23 01:37 AM
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Outstanding!
Thank you Sir.

Re: Jap jelly [Re: smooth move] #14589793 01/08/23 02:31 PM
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pop r Online Content
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thumb food

Re: Jap jelly [Re: smooth move] #14590905 01/09/23 12:30 PM
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That is how we make ours too. Love it!. Down to 1.5 jars left from last batch. cheers


Bobby Barnett





Re: Jap jelly [Re: smooth move] #14592216 01/10/23 03:25 AM
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