I’m one of your ‘keto’ fans. Going to keto this. My grandmother used to make green pepper, jalapeño & corn cob jellies to sell at the Covered Bridge Festival in Rockville, Indiana probably 50 yrs ago. I’m 76. You brought back memories. Mamz
Great recipe -- thank you for sharing! I would have used the 1 cup of reserved vinegar to rinse out the container that you whizzed the jalapenos in... must get every little bit of goodness into that pot! 😉
Lol, you are so right about the pitcher!!! Why has no one else mentioned this. I've watched about 30 pepper jelly vids and you're the only 1, very glad to have found you. Hello from Delaware
Hi there :) I believe that Hatch Chilies are a bit more mild then Jalapeños. They are thought of as having sweet and heat, That being said, if you wanted to add some sweet then you could add some blueberries. If you added candy like I did the first thing I thought of is butterscotch or watermelon candies. They also pair well with Tequila. You could add red hots, that sounds like a good idea too. I often take a recipe and then twist it into what ever I like to eat, like if I want to taste a certain flavor or if I've ever been wanting to experiment with a new idea. I also google things that are similar to what I'm cooking to draw inspiration, like from a similar region or culture. I hope that you let me know what you ended up with :)
@@TwinCitiesAdventures well I have some green Chile's that I already made into a salsa, but I got some plums I'm going to add to my jalapeno jam .😬😬 Idk how that'll turn out but the plums I have are super sweet and juicy. We shall see
That sounds really good too. I love talking food and sharing ideas with fellow enthusiast :) If You want to share a picture of your cooking, my email is twincitiesadventures@gmail.com
I like the peppermint candy addition, genius ! Question about the jelly, I was expecting it to be more firm like a jell-o and not a bit runny. Would less liquid make it more firm?
First of all, I make up all of my recipes myself. You can try anything, it’s really whatever the taste you like. I would go for it and see how it turns out and then if you want to alter it next time go ahead. That’s how I do everything in my kitchen.
@@TwinCitiesAdventures My mom canned for years and she always put the jars upside down to cool. The old canning books that she had also said to cool them upside down. Personally I think it was to see if the seal was good and no leaking occurred. My mother in law used to put a layer of canning wax on her jellies before putting the lids on. Don't know why cuz I never thought to ask.
I'm going absolutely insane. I've tried googling my problem and there's zero results. My issue is that I waited too long to put my jelly mixture into my jars and it started to set in the pot. Now it's all chunky and bubbly because I didn't can it while it was still liquid. How can I fix this!??! Everytime I google my issue, no matter how I word it, the only results I get is how to fix runny jelly. Not how to fix jelly that's set too quickly before I could jar it. Can I reheat the jelly to turn it liquid and then re-can it? (I used liquid pectin). Help!!!
I’ve never had that problem before but if it was me I would just put it in your jars and then give it a 10 minute water bath in boiling water then it’ll melt down and probably become a consistent texture afterwards. Once again I’ve never had this problem but if it happened to me that’s what I would do. Also I never use liquid pectin because sometimes I can’t get it to set properly. Good luck and let me know what happens.
@@TwinCitiesAdventures I recently made my very first batch of Chocolate Mint Jelly only to find it didn't gel a few days later. I followed the directions on the information sheet inside the box to the letter (boil for 1 minute) but what I did not know is that altitude (above or below sea level) plays a part in how long you boil your jelly mixture in order for it set properly. So I had no clue I had to add time on based on altitude for my area. Long story short I ending up boiling for 15-20 minutes for my 4th batch based on the altitude readings for my area. Tonight I re-boiled my first batch that was more like a syrup or a very runny jelly. Tasty and good on ice cream and cooking with as a sauce but not what I was hoping for. lol. So in answer to all my students, yes you do you do need math (to figure out how long to boil for) when ,making Jelly. It all worked out in the end once I figured out I just needed to boil it longer. I also learned that you can test your mixture by putting a small amount on a spoon/plate or a drop in cold water to see if it gels properly. you can also measure the temperature with a candy thermometer. Ug. Lol. Apparently there is a whole science behind the process. That'll learn me! i hope you had/have fun and a better experience than I did first time around. Thanks to Twin Cities for the fabulous recipe! Mint is one of my favorite jelly making flavors along with hot peppers. Keep those recipes coming!
To test when jelly is ready it will “sheet” from a spoon. Humidity, air temp and batch size all play a role in how long jelly should boil. Take a large metal spoon and dip in jelly after cooking time, bring the spoon up and hold sideways, the jelly should form two drips and as they drip from the spoon they should come together and “sheet” off the spoon, when that happens, you are ready to jar your jelly 🥰 The spoon needs to be clean and dry each time you test it. I owned a homemade jam, jelly and pie shop and that is how I tested every batch. Best of luck to you !!!
