tag:blogger.com,1999:blog-2787698713835410146.post1404584593965608688..comments2023-09-06T11:28:01.234-04:00Comments on The Table of Promise: One Family's Search for a Better Meal: Hot Pepper-Apple JellyCOBhttp://www.blogger.com/profile/08917301601937658471noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2787698713835410146.post-72327695563411589962010-10-05T17:04:36.327-04:002010-10-05T17:04:36.327-04:00I just came to visit from Fed Up with Lunch. You ...I just came to visit from Fed Up with Lunch. You got me with the hot pepper jelly post. I guess it was a good year for peppers! My CSA has given me several year's worth. I dried some. I put some in a jar of cider vinegar to use later. And today I made my first ever jelly! I used two cups of ground up hot peppers, bell peppers and pear (no apples in my house or I'd have chosen as you did) 3.5 c. sugar (less might have been fine) 3/4 c. cider vinegar and a pack of sure jell. It seems to have turned out good, altho the jars are still warm.<br /><br />Oh, and I too am a Practical Real Food Person.My Kids' Momhttps://www.blogger.com/profile/07568872428132909098noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-87481342188980454742010-10-02T21:09:38.320-04:002010-10-02T21:09:38.320-04:00I like your comment Dianna. I think there are thre...I like your comment Dianna. I think there are three things going on with all jams and jellies. The first is pectin. Lots of fruits have it but apples have alot which is why I put apples in everything and why I leave the peels on. I read that once but check out this cool blog post where she makes homemade pectin from apple peels- http://figjamandlimecordial.com/2009/03/09/homemade-pectin/<br />Secondly-sugar. I am under the impression that sugar doesn't help anything to gel, it helps it to preserve on the shelf. I admit. I am nervous about limiting the sugars, but whenever I open a can of jelly or jam that has been put up I always check it to make sure there is no growth and no bulging out the top. So far I have been lucky. I also attribute this to the number of low sugar canning recipes you can find on the web. <br />Thirdly-water content. If you boil down jam until it is very thick it will probably be thick and jam like without the use of too much pectin. That was how the pepper jam was. It was very very thick while it was still cool, and pectin doesn't really set up until it's cold. Pectin is for sure more important for jelly than jam because you are only boiling the juice and not the meat of the fruit. But when I made my grape jelly earlier this summer I had a feeling that i didn't boil it down enough. But I was greedy and wanted a full jar of jelly. Which really I didn't have enough pectin to make a full jar of jelly--I needed to boil more water out.COBhttps://www.blogger.com/profile/08917301601937658471noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-88113062711735427932010-10-02T19:06:52.629-04:002010-10-02T19:06:52.629-04:00I was wondering about the jelly/jam thing when you...I was wondering about the jelly/jam thing when you posted about it last time. I remember watching the Good Eats episode where he talks about canning, and how some fruits have the pectin, but not the sugar, and others vice versa. How do you know which are which and whether it will set? I would love to cut back on the sugar/pectin I throw into jams/jellies/marmalades, but I am scared for it not to come out. I don't really have the time to redo a mistake (which I have had to do once, though I think it was a bad recipe).Dianna Hostettlerhttps://www.blogger.com/profile/14531482163518795457noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-57619432988277372042010-10-02T08:52:25.789-04:002010-10-02T08:52:25.789-04:00Cool! Yum!Cool! Yum!Anonymoushttps://www.blogger.com/profile/10605202466534621868noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-33932218096663637542010-10-01T17:23:43.934-04:002010-10-01T17:23:43.934-04:00I definitely don't like green peppers but red,...I definitely don't like green peppers but red, yellow, and orange peppers are good, especially cooked into things (I like them less when they are the star). I also like hot peppers.Annehueserhttps://www.blogger.com/profile/10933138074579131499noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-43937362249847596362010-10-01T07:17:15.962-04:002010-10-01T07:17:15.962-04:00Ok, so I am the SAME WAY when it comes to peppers....Ok, so I am the SAME WAY when it comes to peppers. Love hot peppers, hate sweet peppers. They dominate whatever dish they are in to the point that you can't taste anything else. As an adult I have discovered that I can tolerate them when they are the star of the dish, when they are supposed to dominate, like stuffed peppers, or grilled peppers...but overall I still prefer hot peppers. <br /><br />TQAnonymousnoreply@blogger.com