Vacation time is over. If one can call all the doings in September a vacation, frankly I am glad it is over. Risking sharing too much with the wide wide internets – I am calling September a vacation because my husband wasn’t working. It wasn’t voluntary on his part, and I am ecstatic he is back to work. The less said about that the better.
But because of the vacation I found I needed to concentrate on things other than blogging. But now that I have some time to myself – the blog has returned! Just in time for October’s Can Jam.
Pepper jelly is nothing new, not even for this blog. And I really didn’t feel like making it yesterday. But you know what I did feel like? I felt like eating it for the coming months. There is no way I am actually going to go and buy pepper jelly – so a canning we will go.
Lucky for me I have a next door neighbor who is a true Southern Gentleman. An older Gentleman who has been planting “gardens” all his life. “Gardens” that run into the acre plus size range. Now that he is older he does not need the food he grows, nor does he have the desire to even harvest the food he grows. But he likes growing it, so I oblige him by harvesting some of that which would normally go to the critters.
See how I turned that around there? Like I was doing him a favor. In reality I am spoiled rotten by his generosity and try to get him to take as many jars as I can – but he lives alone and won’t take much. But I try. He also seems to like to keep my life interesting, because as I was harvesting the pepper plants he said – “Oh, be careful. There are some hot ones in there.”
For this year’s batch of pepper jelly I decided to try something different – Pomona’s Universal Pectin. Since I cannot bring myself to bust into a jar that I just canned – we don’t know how things worked out texture and flavor wise. But I can show you the most obvious difference right away.
The calcium makes the jelly “cloudy”. You cannot get the crystal clear set jelly like you can with regular pectin, or using apples. Oh well, guess I won’t be winning the State Fair. Please pardon the weirdness of the photograph. My computer is pushing up daisies and I am having to make do with unfamiliar editing software. Holy color burn batman.
Whatever Pepper You Have Jelly
The Hardware: See the Canning Thing, about 7 pint jars for a double recipe, or a combo of jars to hold 7 pints and fit in your canner in one go.
The Software: this is the basic recipe with regular commercial pectin
3 C Peppers – finely chopped
1 1/2 C Apple Cider Vinegar
6 1/2 C Sugar
1 Pouch Liquid Pectin
1 T Butter
Wash, stem and seed peppers – WEAR YOUR GLOVES REGARDLESS OF HOW MANLY YOU ARE – cut into largish chunks and then toss in food processor to make wee bits. Put peppers, sugar and vinegar into a big pot and bring to an aggressive simmer. Cook for 5 minutes then crank the heat up to get a full rolling boil. Add butter.
While you are waiting for this, take your pouch of pectin and cut the top off, place it in a small glass so that it can sit upright and not ooze all over every-which-way. You’ll need your mad lightening fast kitchen skillz soon.
After you have reached a full boil, grab that handily pre-opened pouch and squeeze the whole thing into your pot – stirring maniacally. Back off on the stirring a bit when you realize that you are overdoing it. Return to a rolling boil and time for 1 full minute then turn off the heat. Do the canning thing, 1/4 inch Head space and BWB process for 10 minutes if you live on the beach. And if you live on the beach I kinda hate you because I don’t. Add a 5 minute penalty for every 1,000 miles in altitude you live above the beach.
Cha, cha, cha, changes …..
The bonus of the universal pectin is that it does not require sugar to set. Regular commercial pectin sets by a reaction of the pectin, acid and sugar content of your mix. If you get any of this off then your set is in danger. There are low sugar setting pectins available, but there isn’t much wiggle room in them either. The universal pectin sets by the chemical reaction between the pectin and calcium. Your package comes with both and instructions on how to make the calcium water.
It also comes with the encouragement to “make your own recipe”. Holy CRAP when does a canning recipe ever say that? And I am sure they mean within safe acid guidelines.
So, here are all the changes I made to use the pectin and some bonehead issues that I faced. And I doubled the recipe. Heh.
Fancy Pectin Banana Pepper Jelly
6 C Banana Peppers, chopped small
4 C Apple Cider Vinegar
9 1/2 C Sugar
5 1/2 t Powdered Universal Pectin
2 T Calcium water
1 T Butter
There are a few changes to the process, you need to measure out a separate bowl with 1/2 C sugar in it and mix the pectin in with that. Put the peppers, vinegar and calcium water in at the start and cook as stated above. When you reach the boil, back off a wee bit and then add the sugar with pectin – stir well until everything is dissolved (at least a minute or 2) then when you are back at a boil, add the rest of the sugar (stirring maniacally) and bring back up to a boil. Add the butter after you get all of the sugar stirred in. Watch for big freaking lumps.
Process as usual.
No clue. It appears to have set up, but it is possible that it is rock hard. Last year’s batch I used a combination of Banana Peppers and Jalapenos, this year I had only the Bananas (with possible stealth spicy Bananas). We will see … we will see.
Do y’all want to know how I use pepper jelly in my cuisine? I have some secrets.