red pepper jelly

There's an on-going thread on that very subject further down this page, PattyPan. You can find it at http://www.cheftalk.com/forum/thread/63179/chilli-jam#post_333021

 

Are you talking about a clear gel that can be cut into cubes?

 

I would chop some (red) chillies/peppers, put in water and simmer. I would add salt too; taste!!! If you add chilliseeds or flakes, the solution will get stronger the longer you cook them. Sieve through a cheesecloth without pushing on the pulp to keep the solution clear. If necessary color with a drop of foodsafe color or natural beetroot juice.

Bring to a simmer again. Add agar-agar powder. Pour on a tray, let cool and cut in cubes. BTW, you can mix these cubes to turn into a paste and work with that too.

Agar-agar is a vegetable gelatine made from seeweed. Available in asian shops in powder or branches of dried weed. Go for powder. You only need a very tiny amount. Let's say a teaspoon is enough to thicken a cup of liquid.

 

I normally think of jelly as being made with juice, and jam with pulp. What would happen if you ran the peppers through a juicer? Barring that, a steam juicer would produce pure juice.

But the Ball Blue Book has a recipe for Jalapeno Jelly that uses the chilies pureed in vinegar as the base. Would that work for you?

 

Yes I was also thinking of agar agar but not really sure what the OP's requirements are yet. You could clarify some red pepper water with agar the same way you would with gelatine then add the chilli flakes before setting it.

 

Very true Bazza. Maybe the OP goes for a sweet or sweet/sour chilli gely? I just saw it's a pastry chef..

 

Jalapeno Jelly

yield: about 5 half pints

3/4 lb jalapeno peppers

2 cups cider vinegar, divided

6 cups sugar

2 pouches liquid pectin

Green food coloring (optional)

Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in a food processor or blender. Combine puree, 1 cup vinegar and sugar in a large saucepot. Bring to a boil; boil 10 minutes, stirring constantly. Stir in liquid pectin. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skin foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes ina boiling water canner.

Recipe courtesy the Ball Blue Book of Preserving

 

I made the red pepper relish from the Ball book (years old) and wasted all my peppers because all it had in it was peppers, sugar, salt and vinegar and the recipe said to cook it til it was thick and it turned to jam which I am now stuck with.

So you could always do the same. It's actually pretty good.