I used to chop my veggies in a food processor to save time. They had a shredded look to them. I appreciate how you patiently chopped them into cubes. They have a much better finished product. Now I know why my pepper jelly never came out as perfect as grandmas. It does now!
Oh, thank you! Well, I just got my first food processor from my son about a year go and I've still not used it for many things. I guess now I can save myself from even bothering to try it for the pepper jelly. I'll take your word for it that dicing it up turns out better. Thanks for the tip!
@@OldTimeKnowledge I do use a big food processor in the fall when I have bushels of canning to do, but on a relaxed Saturday in early spring it was therapeutic to hand dice =)
@@cut-- What are some of your favorite things to can? I've been all about canning soups lately. I'm pretty well stocked on meats, but I just feel like I can never have enough soup ready to go.
I love your recipe and the fact that you do measurements like some other ones don’t do measurements they just said three peppers or four pepper, so whatever peppers but not the measurements as cups. Thank you for doing that. It always helps when you do measurements.
Thank you for sharing this video! It's hard finding a recipe for pepper jelly with powdered pectin. We have over 100 jalapeños from our garden & this is definitely one way I'm going to use them.
I'm new to your channel and I have to say, you are an absolute delight to watch and listen to. I look forward to continuing to binge-watch and build momentum to make the things you do. Thus far, this jelly, bisquits, and your apple butter are on my to-do list.
@@OldTimeKnowledge Definitely not too kind; you deserve all the accolades, beautiful soul. I resonate with you, your vibe, and your accent so much!! I'm chomping at the bit to make this jelly. We have so many peppers (sweet and hot), I can't think of a better way to enjoy them. I appreciate you and the knowledge you're inspiring within me.
I just lowered my jars into the water-bath canner. Smells great and looks beautiful. Now to figure out how to make the same consistency with more peppers.
I’m not sure what to tell you about that. I do know that you’ll want to make sure that it is acidic enough for a water bath canning so you don’t want to add so much pepper that it throws off the acidity of the final product. But I also know that you can obviously can whole jars of pickles or pickled peppers and so forth as long as there’s enough vinegar in it then it should be fine. Maybe just look around for other pepper jelly recipes and see if you see any that call for a greater quantity of peppers. I’ll be interested in what you find out!
Well, there's no reason why you shouldn't be able to make these with only hot peppers, but if you do, this jelly is going to be HOT 🔥, and since the recipe also has vinegar, I suspect that might intensify the heat. 🥵 By all means try it out! Let me know how it goes. 😃
Just made this. We LOVE IT!!! thanks for sharing the recipe & I’ll definitely be making this regularly bc when my hubby really likes something he is all in & it won’t take too long for it to be gone 😀😀
Good work there. I like the video. You done well. I will try with the new peppers. I'm not a big bell pepper fan. I like the information on canning. God speed
I'll be honest, I'm not really sure! I would think you could double the recipe, but if it were me, I think I might do one batch first just to make sure I'm pleased with the end product and then do the second. I hope you enjoy this pepper jelly!
You'll have to come back and let me know what you think! I've never had this with anything but cream cheese and crackers, but if you try it a different way, let me know. Have a Happy New Year!
Hmm... it's possible you used too much Sure Jel, or maybe too much diced peppers? Occasionally, I'll have a jam or jelly come out a bit too thick, but usually, it's when it's a no added pectin recipe and I overcook it. I did this a couple of years ago with strawberry jam.
I don’t think the amount of sugar or type of pectin is going to impact the safety of this because of how much vinegar is used. You might look up other pepper jelly recipes that use reduced sugar pectin just to see what others have to say. The main thing is make sure you have plenty of vinegar as written because that is what keeps it acidic enough to make it safe for water bath canning.
Unfortunately, I have no idea what that is. I suggest going to the website for the National Center of Home Food Preservation. They have many canning recipes.
I could just tell the jelly wasn't setting like it should. The best way to know is to test a bit on a plate and put it in the freezer for a couple of minutes. See if it is still super runny and liquid, or if it is clinging to the plate. Also, welcome to the channel! I'm glad you're here. Thank you for watching and taking time to comment!
@@OldTimeKnowledge okay, gotcha. I’ve only canned apple butter and onion glaze (or something like that) I’ve never used pectin. Thanks for replying back to me.
You can water bath something like this in any pot that’s deep enough to put the jars in and cover them with at least an inch or two of water. It’s also important that your jars aren’t sitting directly on the bottom of the pot so you’ll either want to fashion some sort of rack on the bottom or I’ve heard some people will even use a dish towel at the bottom of the pot, although I’ve not tried that myself. The main thing is you just not want the bottoms of the jars bumping against the bottom of the pot because that direct heat is just too much for the glass.
Well, looking at my jars, it does seem like they stay more to the top half of the jar, although there are a few that got suspended in the jelly down lower. I've always seen these canned in these little 4 oz. jars, though, so it almost doesn't matter. This isn't like Jello... it really is more like a jam once you pour it out.
Oh gracious, it's been months since I made this. I'm pretty sure that I realized as soon as they were done that they needed more pectin, so I added more and then processed the jars.
I made this, needed more pectin, so how much extra did you add? Recipe only called for 1 1/2 boxes of Sure Gel way to thin! First batch, wonderful flavor and color, but it did not set up!
You shouldn’t need more than that, but to fix jelly or jam that didn’t set the first time, you can use the instructions here: www.pickyourown.org/how_to_fix_runny_jam.htm You might want to give it 24 to 48 hours, first, to make sure it doesn’t set further. Sometimes it can take that long for a jam or jelly to fully set.
And yet you not only watched it, but also took time to leave a comment! Amazing! 😂 Fortunately there are lots of other channels on RU-vid that might help you find content suited to your preferences!
