Easy Hot Pepper Jelly Recipe • foolproof! (2024)

FAQs

How to fix pepper jelly that didn't set? ›

To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination.

Take off the heat and let cool completely, stirring every so often. Cover and leave for about 4 - 6 hours, or overnight. This will stop the peppers from floating to the top when canning.

The biggest difference between jelly, jam, and preserves is how much of the original fruit is used to make them. Hogeback goes on to describe jelly as having that tell-tale smooth consistency. He explains jam is made by crushing fruit, leaving bits and pieces of the fruits in the spread.

The vinegar does a couple of functions in this jelly recipe. First, peppers area low in acid and acid is needed to react with the pectin and sugar to help the jelly set. Without the vinegar, your jelly won't set up as firm. Second, the acid in the vinegar makes the jelly safe when it is canned and kept for a long time.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

If you simply take fruit and cook it with some sugar to sweeten it a little, it will get thick enough to turn into jam by the naturally occurring pectin in the fruit and the process of reduction. Reduction occurs when we simmer the fruit, and the liquid turns to steam and evaporates, which thickens the jam.

Jellies and jams do not need to go in the fridge because they have a water activity of around 0.80, and their pH is usually around 3. So they don't have enough moisture to support bacteria and are too acidic for them as well. Conclusion: Keep your jams and jellies wherever you want to.

This is easy to correct. Simply return all of the jelly to a heavy-bottomed pot and bring it back to a boil. If it was too thin, let it boil for about 5 minutes to thicken. If it was too thick, add about some additional water (⅓ cup should be about right for one batch) and boil just for 1 minute.

Jars should seal fairly quickly after processing. If the jam starts to separate after the lids have sealed, gently turn the jars upside down. In an hour, gently turn them right-side up. Continue this process until it is evident that the jam will not separate.

Our Hot Pepper Jelly is the epitome of Southern charm and culinary craftsmanship. Born from a family recipe that has been lovingly preserved through generations, this jelly embodies the spirit of Kentucky's rich gastronomic culture.

What's a good substitute for pepper jelly? ›

Fruit preserves: Fruit preserves such as raspberry or strawberry jam can be used as a substitute for pepper jelly. They will add a similar sweet and tangy flavor to dishes.

What happened? If you stir the pectin powder into an amount of sweetener that is beyond the range shown in our recipes, or have too much sweetener already added to the fruit, the pectin powder will be inhibited from dissolving and may go grainy.

The first option is to unseal your jars and re-cook the jelly. Add more sugar, add some pectin, and you'll get your gel. Resterilize your jars, top with new lids, and process again.

How do you keep peppers from floating in the jelly? The flakes of peppers will automatically float to the top as the jam cools and jells. Though controversial I will flip the jam every half hour or so while it cools - upside-down, then right-side up.

A: For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time.

This is easy to correct. Simply return all of the jelly to a heavy-bottomed pot and bring it back to a boil. If it was too thin, let it boil for about 5 minutes to thicken. If it was too thick, add about some additional water (⅓ cup should be about right for one batch) and boil just for 1 minute.

Wipe off rims of filled jars with damp clean cloth, then firmly screw on lids and bands. Put jars in a water bath canner and boil for 15 minutes (30 min for larger jars). Remove and cool. Jelly will thicken as it cools.

Pectin is needed for the setting process and if you have used just regular sugar or preserving sugar then the jam will not set, though could be used as a sweet chilli sauce. It could also be that you have put the jam into jars before it has had time to cool slightly and thicken.

For any unfamiliar with this method, you sterilize the jars by leaving them in a 250 F oven for 30 minutes, add the hot jam, put on the lids and return the jars to the oven for 15 minutes more. Once removed from the oven, the seals on the jars activate.