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Jalapeno jelly making for wedding favor

post #1 of 8
Thread Starter 

One of my sons is getting married in September and his bride-to-be requested jalapeno jelly for wedding favors. So, today we made and "canned" 84 4oz jars plus some 8 and 10 ounce "extras". The extras are pretty much already spoken for!

 

Initial staging. 

Large measuring bowl in bell pepper juice. Quart jar is jalapeno juice, etc.

DSCN0548.JPG

 

Outdoors jalapeno juicing station!

DSCN0544.JPG

 

Some of the finished product. These were "extra" jars and already spoken for.

DSCN0549.JPG

 

 

post #2 of 8

Looks like fun I'm sure lots of people are gonna enjoy it

post #3 of 8

Great now I got to get a juicer. icon_rolleyes.gif                            bluesbros.gif

post #4 of 8
Thread Starter 

That juicer was a $2.00 find in a thrift shop. I got tired of doing the dice and blend thing in the blender.

 

For "normal" batches of jelly I only need to juice out 3/4 cup of bell pepper and 1/4 cup of jalapeno (or other hot pepper) juice.

I have found I can juice and then strain into the measuring cup and this removes a lot of the "solids" resulting in a more clear jelly. You could certainly leave the floaties or fine dice some peppers for color and texture.

 

I don't use food coloring in my jelly, thus the yellowish color. 

Using red bells and red peppers like serranos will definately color the jelly.

 

I've got a bout 14 jars that are going to need to be re-heated and additional pectin added. Not sure if I spazzed or not. Sometimes a batch of the pepper jelly just remains a bit "loose".

 

It was fun.

post #5 of 8

The jars that are "loose" as you put it makes awesome Icecream topping.....

post #6 of 8

jalapeno jelly is great especially over cream cheese...

post #7 of 8

Looks great from here. Congrats on the upcoming wedding too

post #8 of 8
Quote:
Originally Posted by ChadInClw View Post

That juicer was a $2.00 find in a thrift shop. I got tired of doing the dice and blend thing in the blender.

 

For "normal" batches of jelly I only need to juice out 3/4 cup of bell pepper and 1/4 cup of jalapeno (or other hot pepper) juice.

I have found I can juice and then strain into the measuring cup and this removes a lot of the "solids" resulting in a more clear jelly. You could certainly leave the floaties or fine dice some peppers for color and texture.

 

I don't use food coloring in my jelly, thus the yellowish color. 

Using red bells and red peppers like serranos will definately color the jelly.

 

I've got a bout 14 jars that are going to need to be re-heated and additional pectin added. Not sure if I spazzed or not. Sometimes a batch of the pepper jelly just remains a bit "loose".

 

It was fun.


Thrift shops...........great idea! yahoo.gif

 

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