Hello everybody,
i need some help. I'm tring to make chilli jelly, but i always end up with chilli jam :-\ I'm using shop bought pectin and sugar, i pct of pectin to i pack sugar, can anybody help, do i just add more pectin.
cheers all
Woody
:-\
Totally ignorant myself, but love chilli jelly! Googled and found this one, I know it has other fuit in it, but that would be one way to avoid having to muck about with pectin? I know it's not strictly Chilli...but maybe you could adapt it?
???
hmmm can't see any link? but i too have googled and made different styles but it never ever sets right, i suppose its try try again, i'll have another surf.
Cheers
Woody
Woody, I make my Chilli Jelly by starting with apple jelly, enough chillies in there and they won't taste the apple! ;) ;)
If I remember correctly didn't EJ have a chilli Jelly thread going??
cheers doris,
i'll have a search :-*
:-[
Doh! Sorry, on nights and was brain dead when I posted before!
http://www.thechilliking.com/Recipes/ChilliAppleJelly.shtml
I do a jalapeno jelly.I mince the jalapenos and simmer till very soft then strain through muslin,then coffee filters,you will end up with a fairly clear very hot pungent liquid,then depending on the amount of heat you want you can dilute it down. Then take that liquid and proceed to make jelly,I add a few drops of food colouring, scim the top and it is crystal clear when finished, very sweet and very very hot.
I did make this recipe for sale when I lived abroad and it was a favourite seller, however as I would make a very big batch of the chili jiuce which I froze and used as and when I needed it , it would be difficult to give you an exact recipe for the juice in smaller quantities.
You do have to use Certo pectin as they is no natural pectin in the juice. I did not put regular green peppers in it by the way, just jalapenos.
I think if I read your question right though you were looking for a way of getting jelly rather than jam,if you prepare your peppers as above whatever you put in it will do the job for you.I hope this makes sense XX Jeannine
Woody, I know this is a little of topic, but my OH loves Chilli and mint jelly - he eats it on avery type of roast dinner, I guess you could make it similar to Jeannine's recipe, but add fresh mint
Kathi
i've decided to use geletene and not pectin, i'll let you know in the morning if its set, as its for commercial use i need a quick jelly.
Following a recipe from this site, I used Bramley apples as the base (pips skin and all). Jelly formed very well.
it set yehaaaaaaaa,
had to use geletene but at least it now wobbles, i would love to crack the pectin way but for now i am happy, thanks guys and girls
Just a word of caution if using gelatine. Once it's made up, it doesn't take kindly to long term storage, especially if the ambient temperature is warm-ish. I know that in theory it's "thermo-reversible", but in practice (at least IME ;D ) it isn't.
I suspect that the proteins break down in some way, but I don't really know.
I am a bit confused.I thought you wanted to make a jelly as in jams and jellies,one that would keep a long time rather than a jelly that you would have with custard? ( I know you wouldn't have chilli jelly with custard)
I am interested in knowing more ??
XX Jeannine
also hate to put a damper on it, vegetarians will not eat a gelatin based product, unless vegetarian gelatin has been used..............sorry!
cheers all,
just need something quick to make that sets and tastes great for the stall, don't need all that jelly bag stuff :P
gelateen starts to break down after 3 days and in warm it is quicker and does not freeze.
Woody - you're obviously a person with a bit of get up and go, and obviously want to make a success of your business.
WORD OF ADVICE - from someone that's been there, done that etc etc.
It's not wise to use quick fixes to put something on your stall to sell. You end up with an inferior product, and believe me, it just isn't worth it long term. You'll lose customers that you may already have, and they aren't going to recommend you.
Far better to make a chilli jelly in the conventional way - NOT with gelatine.
don't worry unless its the best ever its not for sale ;D i made some with geletene and its already gone a bit mushy so i will try again with the pectin, the stall is my baby and everything i sell is first class, its not a quick fix i'm after just quick to make :P
From what i can gather there is different types of pectin, i think i just need to find another source ::)
Cheers all
Try the liquid Certo pectin,I find it is very easy to work with and they have a site Certo UK.
When I use my chili juice to make my jelly, I measure out the correct amount of juice, sugar and Certo. As there is no natural pectin in what I am making the amount of Certo is higher. Bear in mind you don't need natural pectin to get it to set. It is possible to make jelly without when using Certo,I also make a por wine jelly which has none either and the Certo sets it no trouble.
The reason my Red Hot Jalapeno sold so well,and I might add it was expensive compared to my other jellies, was because it was pure jalapeno, without any filler fruit . That is what the customers wanted.
I could make it with habernero etc, once I had the balance of heat right from the original liquid, this is the bit you have to play with,
XX Jeannine
Thanks,
your a star jeannine, i wil try certo uk. I will send you a jar when i have perfected it.............a huge thanks for everybody, what a great site, down my lottie to weed today, i will take my camera.
Speak later
woody
Woody, I can give you my recipe for making the jelly, but you would have to make the juice first,again I can tell you how to make it but what I can't tell you is how strong to make it as I don't know how hot you want it, you would have to experiment to get it to your taste.
i would love your recipie,
its just got to be cost effective.......i'll give it a go and see, i have some bonnets in the freezer :D
Okay, as Doris Pinks named dropped, here is my recipe which has been very successful and my love takes it by the crate full to work for the lads. They have it on toast, in their sandwiches and the clever wives use it in cooking. It is great when making a chilli or a spag bol, in fact, I add it to most tomato sauce based dishes. It is also fabulous smeared over pizza base before adding the tomato sauce.
The recipe has no measurements.
A sack full of apples. I use whatever I have from the trees on my allotment, one is an eater, one a cooker and I mix. When I have needed to make more out of apple season, I pick up whatever apples are available on the cheap counter in the supermarket.
A handfull of chillis, as many as you like to make it as hot as you like.
Chop up the apples, skins, pips the lot and put in a huge pan. Add water, just enough to cover the fruit and cook for 30 or 40 minutes until you have a pan of apple pulp. If worried about the set, then I add a lemon or 2, just cut in half and chucked in to the apples. It also keeps the apple pulp slightly clearer rather than it discolouring. You can also bung a couple of good hot chillis in with this mush to cook, again, just cut in half. The resulting liquid will be infused and warming, but watch your eyes and lips, if using scotch bonnets for example, it will BURN!
I then pour this pulp firstly through a course seive, then the course liquid goes through a jelly bag or muslin. It is up to you if you want to give the bag a squeeze - it depends how clear you want it. I am impatient and squeeze. I do try to do this first stage in the afternoon so I can leave the bag to drip overnight.
I use one pound of sugar for every pint of liquid. Add the liquid back into a huge pan and bring to a rolling boil, take it off the heat and stir in the sugar stirring until it is all dissolved. Now add the chillis. You can chop them, mince them, leave them chunky, it is up to you. I leave the seeds in as I want it powerful. The heat is up to you. You can always test a little towards the end of cooking and if you want it hotter, then you can add some more. With the chillis in I now bring it back to a rolling boil, stick the themometer in and begin to stir and watch it like a hawk until it reaches setting point. Once there I bottle immediately into sterile warm jars and seal them. You can poke a couple of whole chillis in for effect if you like. The chillis will all float to the top, unless you have put in hundreds, so after an hour or 2 I give each jar a shake to encorporate the chillis throughout. I keep doing this until they stay put in the jelly. You should have a clear pinkish coloured jelly speckled with chilli flesh. It looks great if you use all different colour chillis.
I can't make enough to keep up with demand and have to hide some for me as the old man would steal the lot and take it to work. I have never had it not set even without using lemons. In fact sometimes it has set almost to firmly and it has been a bugger to spread! This is my most favourite preserve, with curried rhubarb chutney and Supersprouts green tomato mango chutney coming a close second.
so.......does a lemon or fresh lemon juice help with the "setting " of the mixture
thanks for the recipie ;D you can have 2 weeks on my yacht in a few years :-*
Thanks for the Chilli recipe EJ
it it possible to post the curry rhubarb recipe please. Or you can pm me with it. I am stocking up on my recipes hoping that I get enough produce to make a couple of lovley bottles this year.
Already made pickled lemons last night but cheated and bought organic ones from the shops and used dried chillis from last season.
Thanks
Jitterbug