|08-27-2004, 06:48 PM||#1|
Senior LCF Member
Join Date: Feb 2004
Need a recipe for SF Hot Pepper Jelly
I think I could use a regular recipe and substitute splenda. However, you have to use liquid pectin with pepper jelly or it won't set up. None of those are recommended for SF recipes. Could I use plain gelatin in place of pectin? I hate to waste that much liquid splenda if it's not going to set up. Thanks for any help on this.
|08-28-2004, 07:05 AM||#2|
Senior LCF Member
Join Date: Jun 2003
Start Date: April 1, 2013
Hye...I was looking for a sugar free jelly recipe the other day....there are products out there that don't require sugar with the pectin to set it up. I can't remember the name off the top of my head but one was Mrs. somebody;s and the other was Pomade or something along those lines. Try doing a search on google for the pectin without sugar and you should find them!
|09-16-2004, 09:39 AM||#4|
Senior LCF Member
Join Date: Jan 2003
Location: Southern California
Stats: Highest =202 (post-pregnancy 1 of 2)/142.6, 5'8"
WOE: LC, hcg, JUDDD
sounds like an interesting food, but...er...how do you eat it? :blush: i'm not familiar with pepper jelly. is it used in cooking? eaten on something?
do tell! do tell!
|09-17-2004, 12:12 PM||#8|
I make a red pepper jam recipe would that help?
I also canned a pineapple mint jelly this summer. But you need pinapple mint leaves.
If you want it just holler. I use Pamona Universal Pectin cjack. This is great stuff. You can make jelly or jam.
|09-17-2004, 12:50 PM||#10|
Very Gabby LCF Member!!!
Join Date: Mar 2003
I am so sorry but last night I looked in my book titled "Canning and Preserving Without Sugar" and it did have a recipe for mint jelly. I meant to bring the book with me this morning (I don't have Internet access at home) and post the recipe but I forgot it.
I know that you would need some tweaking because it used apple juice but I was thinking that you might could use some Lorann's apple flavoring mixed with liquid splenda and water. It didn't specify Pomona pectin but it did called for the same type ingredients that are used in it.
I will post the recipe Monday.
I don't know what I was thinking, I just reread the first post and saw that you were looking for hot pepper jelly. Where did I get mint? I check my book again this weekend.
Last edited by PaminKY; 09-17-2004 at 12:52 PM..
|09-17-2004, 03:48 PM||#11|
I made this one many time it's wonderful. Here ya go:
Red Pepper Jam
6 chopped red peppers ( cook a little to soften)
1 c. vineagar
2 tsp. cinnamon
sweetner to equal 3 c. of sugar ( I use more than one for syngery effect)
1 c. water
3 tsp. pamona pectin
4 tsp. calcium water
Put soften pepper in large sauce pan, add sweetners, vinegar, cinnamon, and calcium water, cook for 10 mins. Now take 1 c. of water & boil, pour into blender and the pectin, whirl until completely dissolved. Pour into saucepan with peppers and stir until completely mixed.
Pour into jars and process for 10 mins. Makes 3 pints
This has a great taste.
|09-19-2004, 06:07 PM||#15|
Cjack....It comes in the Pamona Universal pectin box. It's a combination of pectin and calcium for the no sugar jam recipes.
It's kinda pricey ( $4.oo a box) but it make 3 to 4 recipes from 1 box.
I just made some jelly from the Hoods countdown juice. It's very tasty and easy.
|09-23-2004, 08:53 AM||#17|
Cocapelle I'm with you, I don't like what I can buy in the stores.
I made all kinds of homemade jams and jellys and some unconvential ones.
Chocolate mint made from the leaves
A lot of Tea leaves.
They really came out great.
|09-23-2004, 09:26 AM||#19|
The Low Carb Chef
Join Date: Sep 2004
Location: South Florida
I make this all the time, and yes I use Splenda, there is also a no sugar pectrin and it works perfect, It does not require the properties of sugar to allow it ot set.
|09-23-2004, 01:26 PM||#20|
Senior LCF Member
Join Date: Jun 2003
Location: Treasure Island, FL
Start Date: July 21, 2003
Please, please. please post your recipe using the Hoods Countdown Juice. I've never made jam/jelly. but this sounds so good. Very detailed instructions needed. TIA
|11-11-2013, 06:15 AM||#22|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
WOE: JUDDD calorie cycling plan w/Lower Carbs
Glade that's an interesting challenge
There's no reason you can't cook your peppers down in water and sweetener (or something like sugar free torani orange syrup as a flavoring and sweetener?) then use unflavored gelatin to set it up
|11-11-2013, 06:30 AM||#23|
Very Gabby LCF Member!!!
Join Date: Dec 2006
Start Date: September 2000
This is the recipe I use. It's a tweaked version of Diana's. I use Pomona Pectin, which I love. We use Thai chilies because that's what we can get around here.
Hot Pepper Jelly Soobee
2 red peppers, chunked and seeded
1 ½ cup Thai red chiles, split and seeded and ribs removed
½ tsp. sucralose
1/3 cup powdered erythritol
5/6 cup cider vinegar
2 tsp. calcium water
2 tsp. pectin
3 drops red food coloring
Put prepared peppers, calcium and vinegar in Vitamix. Blend until smooth. Put all ingredients in a saucepan. Boil for 2 minutes.
Here's Diana's original recipe.
Hot Pepper Jelly Dianafoot5 cups finely ground cayennes and habaneros or hot peppers of your choice
1 large red bell pepper
7-8 cups sweetener: I used a blend of half xylitol, half erythritol, and about 10 drops of EZsweetz to replace the sugar.
2 1/2 cups apple cider vinegar
2 packets of no-sugar-needed pectin
6-7 drops of red food coloring, optional
Slit the peppers in half and remove the seeds and ribs. Chop the peppers in the food processor about 1 cup at a time, until very finely pulverized. Boil the peppers and vinegar together for 2-3 minutes to soften the peppers. Sprinkle in the pectin while stirring vigorously. Bring to a full rolling boil that can't be stirred down, and boil for one minute. Taste and adjust sweeteners. Ladle into clean, sterile jars, wipe the rims, and put on the clean lids and screw the bands on lightly. Process in a boiling water bath for 10 minutes. Let cool, making sure all lids seal, and store in a cool, dry place.
|11-11-2013, 07:52 AM||#24|
Here is Diana recipe
I had so many peppers last summer: habaneros, jalapenos, and cayennes--that I made loads of pepper jellies. Here's the recipe that I came up with, including adjustments for the diffferent kinds of peppers:
Diana’s Hot Pepper Jelly
I finally got the time to make hot pepper jelly with my huge crop of cayennes, jalapenos, and habaneros. Oh man, is it good!!! I experimented with the ratio of peppers, vinegar, and sweetener, and I like this more than any I have had, commercial or homemade.
• 5 cups finely ground cayennes or hot peppers of your choice
• 1 large red bell pepper (I used a yellow bell for habanero jelly, and a green one for jalapeno jelly)
• 7-8 cups sweetener: I used a blend of half xylitol, half erythritol, and about 10 drops of EZsweetz to replace the sugar.
• 2 1/2 cups apple cider vinegar
• 2 packets of no-sugar-needed pectin
• 6-7 drops of red (or yellow or green) food coloring (optional, it gives it a deeper glowing color)
1. Slit the peppers in half and remove the seeds and ribs*.
2. Chop the peppers in the food processor about 1 cup at a time, until very finely pulverized.
3. Boil the peppers and vinegar and sweeteners together for 2-3 minutes to soften the peppers and dissolve the sweeteners.
4. Sprinkle in the pectin while stirring vigorously.
5. Bring to a full rolling boil that can't be stirred down, and boil for one minute.
6. Taste and adjust sweeteners
7. Ladle into clean, sterile jars, wipe the rims, and put on the clean lids and screw the bands on lightly.
8. Process in a boiling water bath for 10 minutes.
9. Let cool, making sure all lids seal, and store in a cool, dry place.
This made a soft jelly at first, but it firmed up nicely on sitting. It will crystalize after being opened and refrigerated, but it will go back to normal if microwaved for a minute until liquidy, then allowed to cool.
I don't like the cloudy look of jellies canned with Splenda, but with the E and X as sweeteners, it came out clear and beautiful. I also think E and X, boosted with the concentrated sucralose from EZsweetz, has a much better flavor than Splenda alone.
*Discard, or simmer the ribs and seeds in a cup of vinegar and strain, for the hottest pepper vinegar you have ever tasted (wonderful on barbecue, in hot and sour soup, etc. Just be careful, it’ll pop your eyes right out of your Head!
Here is Pami
Low-er Carb Apricot Habanero Jam
Yield: 5 cups
1/2 pound Habanero chiles
1/2 medium red onion, chopped
1 cup cider vinegar
29 ounces apricot halves in juice
1/4 cup juice from apricots
1 drop red food coloring (original recipe called for more; I think it's too red)
6 drops yellow food coloring
2 cups Kevinpa's sweetener blend
1 teaspoon liquid Splenda
1 3/4 ounces SureJell premium fruit pectin for less or no sugar needed recipes
Cut off stem ends of peppers and blend together with chopped onions, vinegar, apricots, apricot juice, and food coloring. Pour the pepper mixture into a large non-aluminum pan and bring to a simmer.
Stir in the sweetener and the pectin, and bring to a hard boil. Boil exactly one minute; remove from heat
Let mixture stand long enough to be able to stir down the boil, then pour into hot sterilized jars, leaving 1/8" headspace. Wipe down rim of jar and place lids. Screw rings on and leave to cool. Once cooled, store in refrigerator.
You may want to shake containers occasionally to keep bits of peppers from settling to the bottom.
ALTERNATIVELY: Remove from heat and let cool slightly. Pour into plastic containers, seal and let stand at room temperature for as long as 24 hours. Freeze and enjoy all winter long.
Per Serving (one teaspoon): 6 Calories; trace Fat (0.2% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.
There are about 52 habaneros per pound- I just counted out 26 as I was picking them. This is close enough.
Each serving (teaspoonful) contains 3g Sugar Alcohols.
I don't know if they are refidgerator jelly , jam but it might work.