03-07-2015, 07:52 AM
Sure Dreamoutloud.
I tweeked all these formulas so as to use home grown peppers and fruit, and reduced sugar. They all set, but I do use liquid pectin. Amazon sells 4 packs for half of what you'd pay here.
If I may make a couple of suggestions, start your clean jars sterilizing, covered in water at the same time you start the jelly cooking. That way, they have 10 minutes to boil and can be removed from hot water when the jelly's ready to pour into them.
Boiling is when you can't stir down bubbles, 220 deg. F.
Processing (sterilizing the batch) After the jelly is in the jars, clean lip of jar, put caps and band on. Put back in jar sterilization water and bring to a boil. Boil 10 minutes. Turn off stove and let them sit in hot water 10 minutes, then remove jars and cool.
Lilikoi Jelly
3 cups lilikoi juice (we strain through stainless steel wire thing with handle, and freeze til we have 3 cups)
1 cup water
6 1/2 (6 works) sugar
Bring to boil, while stiring..boil one minute,
stir in 1 box of pectin (2 packets in box)
Bring back to boil, boil for 1 min.
ready for jars and processing unless you're going to freeze.
Hawaiian Chili Pepper Jelly (You can use whatever kind of peppers you like or grow, and as many/few as you like)
1 1/2 cups apple cider vinegar
1/4 cup Seeded Hawaiian Chili Peppers (I wear gloves for seeding and they're easier to seed if they've been frozen. Just squeeze them from bottom to top and they pop out)
1 Bell pepper
Whiz in blender til chopped
pour in pan, and add
6-6 1/2 cups sugar
Bring to boil, boil one minute
stir in 1 packet liquid pectin1 (2 in box)
bring back to a boil and boil for one minute.
ready to go into jars
We're still experimenting with white pineapple. Haven't reached perfect consistency yet, but every batch tastes good. Most of the time it's like chunky pineapple syrup like you'd put on a banana split. Processing really captures the flavor of the pineapples though. It's amazing..
We're experimenting with different sizes of diced pineapple, wondering if the pectin needs to touch more fruit surface. Will let you know if we ever get it consistant.
And the Meyer lemon Marmalade was my daughter's experiment. She used the lemon peels for their pectin and it worked. She also put most of the lemon peel in cheesecloth, so it wasn't all in the jam. I liked it better than the really lemon peel kind. I'll have to ask her how much of everything she used.
Once I harvest all the Jaboticaba, well try that! Last time I did it, I had gallons of beautiful syrup, but it didn't set.
Our jelly motto: If at first you don't succeed, try,try again.
I tweeked all these formulas so as to use home grown peppers and fruit, and reduced sugar. They all set, but I do use liquid pectin. Amazon sells 4 packs for half of what you'd pay here.
If I may make a couple of suggestions, start your clean jars sterilizing, covered in water at the same time you start the jelly cooking. That way, they have 10 minutes to boil and can be removed from hot water when the jelly's ready to pour into them.
Boiling is when you can't stir down bubbles, 220 deg. F.
Processing (sterilizing the batch) After the jelly is in the jars, clean lip of jar, put caps and band on. Put back in jar sterilization water and bring to a boil. Boil 10 minutes. Turn off stove and let them sit in hot water 10 minutes, then remove jars and cool.
Lilikoi Jelly
3 cups lilikoi juice (we strain through stainless steel wire thing with handle, and freeze til we have 3 cups)
1 cup water
6 1/2 (6 works) sugar
Bring to boil, while stiring..boil one minute,
stir in 1 box of pectin (2 packets in box)
Bring back to boil, boil for 1 min.
ready for jars and processing unless you're going to freeze.
Hawaiian Chili Pepper Jelly (You can use whatever kind of peppers you like or grow, and as many/few as you like)
1 1/2 cups apple cider vinegar
1/4 cup Seeded Hawaiian Chili Peppers (I wear gloves for seeding and they're easier to seed if they've been frozen. Just squeeze them from bottom to top and they pop out)
1 Bell pepper
Whiz in blender til chopped
pour in pan, and add
6-6 1/2 cups sugar
Bring to boil, boil one minute
stir in 1 packet liquid pectin1 (2 in box)
bring back to a boil and boil for one minute.
ready to go into jars
We're still experimenting with white pineapple. Haven't reached perfect consistency yet, but every batch tastes good. Most of the time it's like chunky pineapple syrup like you'd put on a banana split. Processing really captures the flavor of the pineapples though. It's amazing..
We're experimenting with different sizes of diced pineapple, wondering if the pectin needs to touch more fruit surface. Will let you know if we ever get it consistant.
And the Meyer lemon Marmalade was my daughter's experiment. She used the lemon peels for their pectin and it worked. She also put most of the lemon peel in cheesecloth, so it wasn't all in the jam. I liked it better than the really lemon peel kind. I'll have to ask her how much of everything she used.
Once I harvest all the Jaboticaba, well try that! Last time I did it, I had gallons of beautiful syrup, but it didn't set.
Our jelly motto: If at first you don't succeed, try,try again.