Homemade Jelly and Jams

[Chickie'sMoma]

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are you talking about hot peppers or red sweet bell peppers? i let my dh make the hot pepper jelly since he can tolerate the heat from the habaneros he uses. so i would have to check it with him for his recipe.

 

[mrbstephens]

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Just made some today! This is for red pepper JAM.

4 lbs red BELL peppers (about 12)
1 Tbsp salt
3 cups sugar
2 cups white vinegar

core and seed the peppers then chop them up in a food processor. Sprinkle the chopped peppers with the salt and allow to drain in a colander for several hours. Mix the peppers, sugar, and vinegar in a large stainless steel pot. Bring to a boil and simmer for about an hour, till it has the consistency of jam. If your canning it process it in hot water bath in sterilized jars for 15 minutes.

 

[mrbstephens]

I make:

Peach jam
Strawberry jam
Strawberry peach jam
Mulberry jam
Straw-Mulberry jam
Blueberry peach jam
Blackberry peach jam
Strawberry Rhubarb jam
BEACH PLUM JAM (my favorite!)
Apple Butter
Crabapple Butter
Cranberry Jam

I give jam as Christmas gifts every year. Beach plums grow wild where I live. So do cranberries. I have a mulberry tree and a crabapple tree in my yard. Strawberries and peaches are cheap during the growing season. I load up on those and freeze them. That way I can mix them with the more expensive berries when they are in season.

 

[tdkmom]

Never heard of carmel apple jelly but boy does it sound good!!!

 

[Chickie'sMoma]

i have a recipe for kiwi pineapple jam-more like a soft spread due to the pineapple enzyme. but still thick and jam like.

8 kiwi pealed
1 fresh pineapple pealed and cored
1 pouch liquid pectin
for every cup of fruit add one cup of sugar.

i usually like to make sure there is an equal amount of kiwi to pineapple mixed together.

mix fruit together and place in processor, pulse it until desired texture reached. place fruit in pot and add sugar till it dissolves. heat on high untill an 'angry' boil reached, continue stirring for 5 minutes when this has started or the mix starts to feel and look like it has thinkened. add the liquid pectin and stir till it reaches an 'angry' boil again. put timer on for 1 minute and keep stirring till jam gets to a gelling point. when it forms sheets on the spoon or on a cold dish it is ready to remove from heat and ladle into jars. leave 1/4'' headspace. Process in water bath for 10 minutes.

 

[ChikeeMomma]

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You can find the recipe at www.suzannemcminn.com. Click on the Farmhouse table tab and then canning or food preservation (can't remember which it says). I haven't made any yet, but it sounds heavenly!