Need a pepper jelly recipe

[Wifezilla]

I am looking around for a pepper jelly recipe and not finding what I need.

On-hand...
I have a packet of dry sure-jel. It is the no sugar required kind.
I have many nuclear hot chilitepin peppers, some almost nuclear serano peppers (both from my garden), and some jalapenos from the farmer's market.
I also have a LOT of honey
I can get some red peppers or gypsy peppers when I go to restock my market cart.

I would like to make the jelly without buying stuff like sugar but I am having a hard time finding a recipe that uses honey instead of sugar. Anyone have one?

Also, I found some recipes that sound good even though they don't fit my requirements. I am going to post them in this thread as well.

This sounds delicious, but I don't have cranberries on hand...
http://simplyrecipes.com/recipes/jalapeno_pepper_jelly/

Could I just add hot peppers to this??
"Honey Jelly
Mix honey and water, heat to boiling quickly and add pectin at once, stirring constantly. Then heat to a full rolling boil and immediately remove from heat. Skim; pour quickly into sterile jelly glasses and seal with paraffin at once. Makes about 5 (6 oz.) glasses. Vicki Cresson

* 3 cups (2 1/3 lbs.) strained honey
* 1 cup water
* cup ( bottle) pectin

If i ever figure out how to make it, this site tells me ways to use it...
http://www.seriouseats.com/2010/04/pepper-jelly-jam-and-cream-cheese-recipes.html
http://www.honeyflowfarm.com/honeyrecipes.php

 

[Wifezilla]

This one has potential. I can pick some of my apples. There are some with blemishes (hail damage) that are mostly good...

"Crab Apple Hot Pepper Jelly

2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup sweet green bell peppers
1/3 cup hot peppers (mix and match hot peppers for color and preferred degree of heat)


In a Dutch oven, combine crabapples with water.
Cover and bring slowly to simmer.
Cook until crabapples are very soft.
Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
Weight down with a saucer and heavy can.
Let stand until dripping stops.
Discard pulp.
Pour collected juice into a liquid measure.
Add enough vinegar to make 3 cups.
Combine in a saucepan with sugar.
Bring to a boil, stirring constantly.
Add peppers, then boil briskly for 8 to 10 minutes or until set.
Stir for 7 minutes to prevent floating peppers.
Pour jelly into hot, sterilized 8-ounce canning jars.
Seal with two-piece canning lids.
Let cool, then refrigerate.
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

NOTE: To test for set, remove pan from heat.
Dip a cold metal spoon into the liquid and hold well above the steam.
Turn spoon sideways and let liquid run off.
When it forms two drops that run together and drip from edge of spoon, jelling point has been reached"
http://www.recipesecrets.net/forums/ingredient-forum/2180-crabapple-recipes.html

 

[Wifezilla]

I think I can use this recipe and instead of boiling the hot peppers in water, I can boil them in honey and skip the sugar. What do you guys think?

"Clear Hot Pepper Jelly with Powdered Pectin

Ingredients :
1 cup ground bell pepper including juice
2 tbl coarsely-chopped jalapeno peppers ground
3/4 cup cider vinegar, 5% acidity
1/2 cup water
1 pch salt
FOR THE JELLY
2 cup pepper liquid from above
2 tbl strained lemon juice
1 box powdered pectin
2 1/2 cup sugar
2 dsh green food color - (to 3)

How to cook :

Wash and remove seeds from fresh peppers, or use frozen ones.
Grind or process with steel blade in food processor.
Add vinegar, water, and salt and boil about 5 minutes.
Cool and strain, pressing out all the juice.
Measure liquid, adding water to make 2 cups total.
In a medium saucepan (about 4-quart size) add pepper juice, lemon juice, powdered pectin, and food color.
Mix well. Bring quickly to a hard boil, stirring occasionally.
At once add sugar, stirring well.
Bring quickly to a full rolling boil (that foams near the top and cannot be stirred down).
Boil one minute, stirring constantly.
Remove from heat, skim off foam with a metal spoon.
Pour at once into sterilized half-pint canning jars, leaving 1/8-inch headspace.
Wipe sealing edge clean with a damp cloth.
Seal and process 5 minutes in boiling water.
Remove jars; cool and store.
This recipe yields 2 to 3 half-pint jars.
Yield: 2 to 3 half-pints."

http://www.yum-recipes.com/Recipe/U...ar_Hot_Pepper_Jelly_With_Powdered_Pectin.html

 

[TanksHill]

Not sure if this will help but I will tell you what I do. Every year I have excess of some type of fruit. Last year it was the loquats this year nectarines. I just make a regular jam and add pureed jalapenos. I use the no sugar pectin and add just a bit of sugar depending on the fruit. For this years batch I used 4 jalapenos seeded and one whole. Pureed them in a blender and added to the mix. I think it could have used a bit more peppers. The next batch will be closer to 6 or 8 peppers.

I hope this helps.

gina

 

[Wifezilla]

The problem is I don't have that much fruit on hand...yet. I will have plenty of grapes in a month or so, but for now my hot peppers runeth over.

 

[Wifezilla]

This one sounds good, but there is a load of sugar in this...
http://www.kraftrecipes.com/recipes/surejell-hot-pepper-jelly-51962.aspx?

 

[Wifezilla]

Here is what I am making...

Ingredients :
5 medium red and 2 yellow gypsy peppers
10 whole chilitepin peppers
1 cup Braggs Apple Cider Vinegar
3/4 cup raw honey
1 pch celtic salt
1 1/2 cups water

FOR THE JELLY
2 cup pepper liquid from above
2 tbsp lime juice
1 box no sugar needed powdered pectin

I'll let you know how it turns out. I tasted the blended peppers and WOW! Hot hot hot...LOL I think with the rest of the ingredients it will calm down to just hot. I hope

 

[mrbstephens]

After trial and error I've found this to be the BEST recipe!

http://www.recipetips.com/recipe-cards/t--1870/red-pepper-jam.asp

 

[Wifezilla]

Well the pepper jelly jar sealed. Not sure if it will set though. Turns out the stock pots hubby bought at a garage sale had a canner bottom for one of the pots. I used bbq tongs to pull the jar out of the bath

So after I slaved and slaved and ended up with one 16oz jar of pepper jelly , I had a couple of cups of pepper pulp. The pulp was pretty tasty and seemed like a stupid thing to waste. So I took the pulp and made pepper jam.

Hot pepper jam
2 cups pepper pulp mix (combination of red peppers, hot peppers, gypsy peppers, a few apricots that were getting soft, one plumb and some ground cherries) with excess liquid drained.

1/2 cup braggs apple cider vinegar

1/4-1/2 cup honey (depends on how much fruit is in your pulp mix)

2 tbsp no sugar required pectin

When you make the pepper pulp, remove veins and seeds in the peppers. Pulse in a food processor until very finely diced. Add chopped, peeled fruit if you want. Allow excess liquid to drain for about 10 minutes in a strainer. Don't squeeze or smash the pulp...just let it drain naturally.

Cook the pepper pulp until it thickens. Add honey and vinegar. Stir well. Add pectin a little at a time while you stir. Bring to a boil stirring the whole time. Put in sterile jelly jars and water bath process.