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Canning Food
Give this a try, Norm.  I can't say how good it is because I haven't tried it yet.

Quote:4 pounds green grapes
1 cup water
2 jalapeños, split
1 teaspoon sugar
3 tablespoons low sugar pectin
jam jars

Directions
Wash and drain the grapes and remove from the bunches. Set aside 1 pound.
Crush the remaining 3 pounds and combine with water and the jalapeño in large saucepot.
Bring to a boil, add sugar and simmer for 1 minute.
Strain juice through three layers of cheesecloth or a damp “jelly bag”. Discard solids.
Measure out 4 cups of juice and add pectin. Bring to a boil, and remove from heat.
Slice remaining 1 pound of grapes in half. Distribute halved grapes evenly to each jar.
Ladle the juice into each jar, cover with lids and seals and process in boiling water for 10 minutes.
Let cool at room temperature overnight, then tighten jars. Label and date the jars. Can be stored unopened at room temperature for 12 months.

http://thelatinkitchen.com/r/recipe/jala...y-jalapeno
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I made some of this over the weekend.  I deviated from the above recipe.

Used Niagara grapes (they're green)
strained the grapes only
minced up 4 jalapeños / 2 red peppers (for color) / 1 onion & garlic
added that relish with grape halves to the grape juice
accidentally put in a tablespoon of sugar instead of a teaspoon
(As far as I can tell no harm no foul there)

It looks good in the jar and samples taken in the process were really good.
Not overly hot but enough to let you know it'll burn you're ass if you eat too much.
I have to wait for the pectin to set up to try it in it's final form.
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(10-13-2017, 02:52 PM)P89 Wrote: Will do but will use some ghost peppers.

Give this a try, Norm.  I can't say how good it is because I haven't tried it yet.

Quote:4 pounds green grapes
1 cup water
2 jalapeños, split
1 teaspoon sugar
3 tablespoons low sugar pectin
jam jars

Directions
Wash and drain the grapes and remove from the bunches. Set aside 1 pound.
Crush the remaining 3 pounds and combine with water and the jalapeño in large saucepot.
Bring to a boil, add sugar and simmer for 1 minute.
Strain juice through three layers of cheesecloth or a damp “jelly bag”. Discard solids.
Measure out 4 cups of juice and add pectin. Bring to a boil, and remove from heat.
Slice remaining 1 pound of grapes in half. Distribute halved grapes evenly to each jar.
Ladle the juice into each jar, cover with lids and seals and process in boiling water for 10 minutes.
Let cool at room temperature overnight, then tighten jars. Label and date the jars. Can be stored unopened at room temperature for 12 months.

http://thelatinkitchen.com/r/recipe/jala...y-jalapeno
[Image: image.php?type=sigpic&userid=2638&dateline=1255032341][Image: 180-180-allied-light.png]

Trolls will be trolls. You know who you are.

Normanvin, proud to be a member of pa2a.org since Sep 2012.
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I don't think there's a wrong pepper to use.
My wife and I made some of this too and it is oh so good.

Ingredients
  • 6 cups Peach, peeled and chopped
  • 3 tablespoons Lemon Juice
  • 2 tablespoons Hot Pepper, finely diced (use your favorite pepper, and make sure to remove seeds for less heat if desired)
  • 1/2 tablespoon habanero pepper sea salt
  • 1 3/4 ounces Powdered Pectin
  • 6 cups Granulated Sugar
Directions
  1. In a large sauce pan, crush the chopped peaches. Add in the lemon juice, diced pepper, and habanero pepper sea salt. Bring to a boil and then let simmer, stirring frequently.
  2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
  3. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
  4. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
  5. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
  6. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you'll hear a popping noise as they do). Makes 7 eight-ounce jars
https://www.foodfanatic.com/2014/08/hot-...e-a-punch/
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Yesterday my wife made some grape jelly. She found a recipe that used grape juice instead of starting with grapes. So she split four ghost peppers and steeped them in the use. After a while she had me taste the juice to check the hotness. She then removed the peppers and finished the recipe.

I think next time we will chop and leave a pepper in the concoction when bottled. 

What we have now is a nice grape jelly with a slow burn.
[Image: image.php?type=sigpic&userid=2638&dateline=1255032341][Image: 180-180-allied-light.png]

Trolls will be trolls. You know who you are.

Normanvin, proud to be a member of pa2a.org since Sep 2012.
Reply






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