Hot Pepper Jelly General Solutions

I've seen a number of recipes for hot pepper jellies. They're usually fairly specific about what kinds and numbers/amounts of peppers to use. I combined several of these into a recipe which you can use for any combination of peppers you want.

For purposes of estimating quantities of whole peppers: each cup of actual volume of peppers can be assumed to be mostly water, with a weight of half a pound. Stems and seeds might add 50%, depending on the variety of peppers. The amount of peppers I used for Recipe 2, below, was about 1/12 bushel or 2 2/3 quarts dry volume of whole peppers.

Take whatever peppers you want to use and chop coarsely. Remember that much of the "hotness" is in the seeds and in the membranes that they're attached to; include this or not as you wish.

Measure the actual volume of the peppers, minus the air space. (Do this by measuring the total volume of a container with the peppers and filled with water, then separating the peppers and water and measuring the water. The volume of the peppers is the total volume minus the volume of the water.) Or estimate: the actual volume of the peppers is about 2/3 of the total volume of peppers + air space.

 

Recipe 1:

For each 1 1/2 c of peppers by actual volume (about 2 1/4 cups including air), you will need:
1 1/2 c vinegar
1 pkg pectin
4 c sugar

 

Recipe 2:

For each 3 c of peppers by actual volume (about 4 1/2 cups including air), you will need:
Grated zest of 2 medium limes
Pulp and juice of 5 medium limes
1 c water
1 pkg pectin
5 c sugar

 

Process ingredients apart from pectin and sugar in blender or food processor until pureed, then bring to a boil. Add pectin, simmer 5 minutes. Add sugar, and bring to rolling boil. Pour into jars and seal by water process or paraffin.

Copyright (C) 1997 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5

jpolowinXYZZy@sympatico.ca but remove the XYZZy it's a little magic to baffle the spambots.

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