I would like to make some very stout jalapeno jelly, and I would like to use apple juice and wine. Has anyone ever made anything like this? I would like the peppers to be minced fresh and suspended in a nice, zingy jelly base. NO BELL PEPPER! My family can't tollerate those... So it will be jalapeno, straight up... that's why I want to use juice and wine to stretch it out. Any thoughts on this from pro canners?
The vinegar helps preserve the peppers (they're a low-acid food). I've seen a few recipes for jalapeno jelly that call for white vinegar instead - is that what you're looking for?
--CM
Originally Posted by CM
Well not really... I don't want a vinegar taste to my jelly, just sweet... but what about lemon juice? That would raise the acid content pretty well. And wouldn't Pinto Grigio be fairly high acid as well?
Oh and i just looked up Ph levels (the lower the number, more acidic)-
cider vinegar = 3.02 avg
apple juice = 2.9 to 3.3
pinto grigio = 3.2
orange juice = 4.2 (who knew? I would have thought it would be higher than any of these)
lemon juice = 2.3
So arguably wouldn't any of the things with similar acidity work about as well in bringing down the Ph of the peppers in order to make acceptable jelly? Sorry to sound so contrary, but I guess I'm kind of finicky about vinegar and sugar together.. the flavor just reminds me of sweet pickles, and those things gross me out!
Yes, I understand what you mean regarding a vinegary/acetic taste, but I believe that the vinegar in jalapeno jelly yields a traditional taste that people are actually aiming for, which is why it's so prevalent (it is no doubt an acquired taste). We've been having this discussion about vinegar a good deal lately, and the fact that is might have a taste that some people don't appreciate, but I'd recommend trying a more expensive vinegar (a small winery label, or a Kosher, Italian or organic brand made from real grapes, or else try making your own). Some of the big company store-bought brands are best saved for cleaning windows!
Here's a recipe shared by one of our visitors that uses lemon juice - I can't vouch for it since I haven't tried it personally. I wouldn't recommend canning with Jello, although I've heard of a number of people who do it regularly. I'd rather use pectin than Jello, but normally, when I am making jelly, I prefer not to add pectin. I boil down apple peels instead and/or add some apple juice or other high pectin fruit to the mix.
If you're making a larger batch than can be stored in the refrigerator, you might want to process them in a boiling water bath for 10 minutes for longer keeping.
JALAPENO JELLY
2 1/2 cups jalapeno (when chopping wear gloves) about 1 1/2 lbs.
3 1/2 cups chopped bell peppers (about 6 large)
6 cups sugar
1/2 cup lemon juice
1 lg. can crushed pineapple
1 pack apricot Jello
1 pk Sure-jell
Mix all ingredients except Sure-jell and Jello; let come to a boil. Cook 30 minutes. Add Sure-jell. Cook 5 minutes more.Remove from from heat; add Jello and stir until cool (about 10 to 15 minutes). Pour into sterilized jars.
Makes about 8 half pint (8 oz) jars.
Refrigerate jars overnight. Store on shelf.
Eat with toast or crackers. This is not very hot. My granddaughter eats this all the time.
Submitted by: WANDA HUDSON
--CM
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