red pepper jelly

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Joined Dec 12, 2010
I want to make some red pepper jelly about medium heat.Does anyone have a good recipe?
 
18
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Joined Dec 12, 2010
thanks, I saw those but these recipes sound more like jam or chutney  what I am looking for is a clear jelly with maybe some chili flakes/seeds in it.
 
2,270
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Joined Oct 2, 2010
thanks, I saw those but these recipes sound more like jam or chutney  what I am looking for is a clear jelly with maybe some chili flakes/seeds in it.
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.
 
6,367
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Joined Feb 1, 2007
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?
 
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Joined Apr 2, 2007
thanks, I saw those but these recipes sound more like jam or chutney  what I am looking for is a clear jelly with maybe some chili flakes/seeds in it.
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.
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.
 
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18
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Joined Dec 12, 2010
thank you for your help. I think the ball blue book one sounds like what I am after.I gave away my ball blue book when I retired so, unless you want to post the recipe I will see if I can find a copy.

I love this site and am learning a lot .Everyone is so helpful.
 
6,367
128
Joined Feb 1, 2007
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
 
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Joined Dec 12, 2010
the red pepper jelly is great.I used red jalapenos and a bit of red bell pepper for colour.

its spicy and has a lovely flavour and colour.Thanks for the help.
 
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Joined Sep 14, 2012
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.
 
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