<![CDATA[Pepper Jelly]]>I’ve made jalapeno jelly and love it on fresh biscuits. Was wondering if anyone has made hatch pepper jelly. There are a couple of recipes on the web, nothing really that noteworthy.

]]>https://waltonsdev.nodebb.com/topic/2567/pepper-jellyRSS for NodeThu, 10 Sep 2026 22:27:00 GMTSat, 15 Aug 2020 19:18:26 GMT60<![CDATA[Reply to Pepper Jelly on Wed, 19 Aug 2020 08:25:47 GMT]]>This look fairly simple, maybe substitute with hatch chilis?

https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/

]]>https://waltonsdev.nodebb.com/post/20739https://waltonsdev.nodebb.com/post/20739Wed, 19 Aug 2020 08:25:47 GMT<![CDATA[Reply to Pepper Jelly on Mon, 17 Aug 2020 17:55:36 GMT]]>TexLaw It is good to clarify beer!

]]>https://waltonsdev.nodebb.com/post/20684https://waltonsdev.nodebb.com/post/20684Mon, 17 Aug 2020 17:55:36 GMT<![CDATA[Reply to Pepper Jelly on Mon, 17 Aug 2020 17:11:55 GMT]]>Tex_77 Citric acid does have a flavor, rather tangy. It’s a large flavor component in citrus juice, but it’s a flavor that so many of us are familiar with that we just sort of tune it out. It’s almost like a white noise when it comes to many drinks, jellies, dips, etc.

I played around with that when teaching a judging class. I added citric, lactic, malic, and phosphoric acid to samples of the same (light) beer to teach picking each of them out.

]]>https://waltonsdev.nodebb.com/post/20681https://waltonsdev.nodebb.com/post/20681Mon, 17 Aug 2020 17:11:55 GMT<![CDATA[Reply to Pepper Jelly on Mon, 17 Aug 2020 13:54:25 GMT]]>Tex_77 In the food industry, citric acid is very popular because it is the cheapest of all preservatives. It is in so many things we buy. In foods that we like that critic, like lemon lime type flavors, it works well. I’t really is a matter of taste as to what people like.

]]>https://waltonsdev.nodebb.com/post/20669https://waltonsdev.nodebb.com/post/20669Mon, 17 Aug 2020 13:54:25 GMT<![CDATA[Reply to Pepper Jelly on Mon, 17 Aug 2020 13:02:28 GMT]]>Chef Interesting because in my experience using it hasn’t changed the flavor of anything I have made. I did some quick research and from what I found it looks like people say that citric acid is the preferred acidifier for many things, because it does not change the flavor.

]]>https://waltonsdev.nodebb.com/post/20668https://waltonsdev.nodebb.com/post/20668Mon, 17 Aug 2020 13:02:28 GMT<![CDATA[Reply to Pepper Jelly on Mon, 17 Aug 2020 12:19:28 GMT]]>yes, it would help, but is will shift the flavor

]]>https://waltonsdev.nodebb.com/post/20667https://waltonsdev.nodebb.com/post/20667Mon, 17 Aug 2020 12:19:28 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 23:11:57 GMT]]>Chef one could also just add citric acid correct?

]]>https://waltonsdev.nodebb.com/post/20651https://waltonsdev.nodebb.com/post/20651Sun, 16 Aug 2020 23:11:57 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 22:24:05 GMT]]>TexLaw without the pressure, I would increase the acidity with the vinegar. with even 10 pounds of pressure, I would leave out the vinegar. Acid foods do can at lower the requirements pressures or water baths. Another thing you could do is to can with a water bath and then prior to sealing it, top it with a paraffin wax of about 1/4 inch. A very old fashion way to can.

]]>https://waltonsdev.nodebb.com/post/20644https://waltonsdev.nodebb.com/post/20644Sun, 16 Aug 2020 22:24:05 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 22:11:16 GMT]]>Chef Thanks for the input on that. I would can it by water bath (I’m waiting for that pressure canner).

What would you go with for vinegar if you were canning by water bath, if you are comfortable answering?

]]>https://waltonsdev.nodebb.com/post/20641https://waltonsdev.nodebb.com/post/20641Sun, 16 Aug 2020 22:11:16 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 22:01:34 GMT]]>TexLaw Looks reasonable, a bit hi on the vinegar, but that is likely due to them not using proper canning procedures. Worth a try.

]]>https://waltonsdev.nodebb.com/post/20637https://waltonsdev.nodebb.com/post/20637Sun, 16 Aug 2020 22:01:34 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 21:55:24 GMT]]>I came across this recipe. It sounds good, but I know so little about making jelly or jam that I don’t really know. Do you have any comments?

https://jesspryles.com/recipe/fire-roasted-green-chile-jam/

]]>https://waltonsdev.nodebb.com/post/20636https://waltonsdev.nodebb.com/post/20636Sun, 16 Aug 2020 21:55:24 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 21:35:08 GMT]]>Chef I think the only real difference between the two is the title of the recipe.

]]>https://waltonsdev.nodebb.com/post/20632https://waltonsdev.nodebb.com/post/20632Sun, 16 Aug 2020 21:35:08 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 14:17:22 GMT]]>Might try the Hatch, but wife makes Habanero jelly. It’s great just enough heat but doesn’t linger very long.

]]>https://waltonsdev.nodebb.com/post/20620https://waltonsdev.nodebb.com/post/20620Sun, 16 Aug 2020 14:17:22 GMT<![CDATA[Reply to Pepper Jelly on Sun, 16 Aug 2020 03:22:36 GMT]]>TexLaw Sounds great, haven’t made scones, but I know great on biscuits

]]>https://waltonsdev.nodebb.com/post/20618https://waltonsdev.nodebb.com/post/20618Sun, 16 Aug 2020 03:22:36 GMT<![CDATA[Reply to Pepper Jelly on Sat, 15 Aug 2020 20:57:06 GMT]]>I just made some cheese scones this morning. Man, some pepper jelly would go very well with them.

]]>https://waltonsdev.nodebb.com/post/20612https://waltonsdev.nodebb.com/post/20612Sat, 15 Aug 2020 20:57:06 GMT<![CDATA[Reply to Pepper Jelly on Sat, 15 Aug 2020 20:51:25 GMT]]>Tex_77 I have never heard of cowboy candy. Had to look that one up. Does look good. There are a few recipes on line so I’ll have to try it.

]]>https://waltonsdev.nodebb.com/post/20611https://waltonsdev.nodebb.com/post/20611Sat, 15 Aug 2020 20:51:25 GMT<![CDATA[Reply to Pepper Jelly on Sat, 15 Aug 2020 19:31:33 GMT]]>Chef I thought i might use some in making cowboy candy.

]]>https://waltonsdev.nodebb.com/post/20610https://waltonsdev.nodebb.com/post/20610Sat, 15 Aug 2020 19:31:33 GMT