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Old 10-01-2012, 07:26 AM   #1
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Eye-popping Hot Pepper Jelly!



This'll make you jump and cry!

I finally got the time to make hot pepper jelly with my huge crop of cayennes and a few habaneros thrown in for fire. 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.

Ingredients:
• 5 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, it gives it a deeper glowing color)

Directions
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 together for 2-3 minutes to soften the peppers.
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 (I haven't tried it refrigerated, it might firm up a little more, but I like it this way to spread on cream cheese). 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 them 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!)

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Old 10-01-2012, 11:11 AM   #2
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oh my,,, I have been looking everywehre to buy SF hot pepper jelly and cant find it anywhere.. this looks great,, too bad I do not have all those peppers though..
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Old 10-01-2012, 12:06 PM   #3
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diana,those look so pretty! Since I've never canned before, do you think I could use freezer containers and store in the freezer? I have tons of peppers, too. I thought about giving some away to friends and neighbors, but I like your idea of making pepper jelly to have on hand.
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Old 10-01-2012, 01:37 PM   #4
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oh my,,, I have been looking everywehre to buy SF hot pepper jelly and cant find it anywhere.. this looks great,, too bad I do not have all those peppers though..
this time of the year, peppers are really cheap at the farmer's markets. I would buy some (about 2 pounds) and make the jelly--it's truly worth it! Except for portion control, I am happy happy happy to have some sugar free hot pepper jelly!
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Old 10-01-2012, 01:38 PM   #5
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diana,those look so pretty! Since I've never canned before, do you think I could use freezer containers and store in the freezer? I have tons of peppers, too. I thought about giving some away to friends and neighbors, but I like your idea of making pepper jelly to have on hand.
I'd try looking at the directions for making freezer jelly and go for it!
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Old 10-01-2012, 02:43 PM   #6
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Oh MAN that looks KILLER! I've got to try this. Will probably use jalapenos so it's not TOO hot. Thanks!!!
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Old 10-01-2012, 04:10 PM   #7
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Me too, Charski, I have about a hundred jalapenos and I'm going to make green pepper jelly next!
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Old 10-01-2012, 04:13 PM   #8
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droooooooool!!!

Pretty for Christmas - half green, then the other half red, poured over block of cream cheese, crackers (LC of course!) for scooping up the yumminess. MMMMMM!
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Old 10-01-2012, 04:19 PM   #9
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This is GORGEOUS!

Oh boy Diana, you have outdone yourself. Christmas gifts lovely.
I can just see the green jalapeno along side your red ones.
So clear. Thanks for a great job and sharing the recipe with us.
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Old 10-02-2012, 01:03 PM   #10
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Looks good and the pic is sure pretty, Diana. My mom used to make pepper jelly when I was growing up, but being a kid, I wouldn't try it. Daddy loved it though. Hubby had it before we got married and isn't fond but I may make some one day and see if my adult palate likes it.
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Old 10-03-2012, 04:48 AM   #11
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Thanks Diana!
We love hot pepper jelly. I have been using splenda and I can't wait to try your sweetner combo!
Leigh
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Old 11-01-2012, 10:49 PM   #12
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trials of a novice canner

Hi Diana - I have never canned before. I decided to try your eye popping pepper jelly as we have loads of hot peppers from our garden. I was fine until I got done stirring in the pectin then...didn't know when to add the sugar substitute. I added it after I boiled the pectin and ended up with a goopy lump. I raised it to boiling, but only for a few seconds then filled my jars. They lids popped down (yippy) and all looked good. Then I put my partial jar in the frig. It turned white and hard and crystal-ish. I'm guessing I should have added the sugar with the pectin? The taste is awesome and we definitely want to try it again. Just need a little guidance! Also, can I add the stuff I've made back into the next batch or should we just eat it as is?

Thanks!!! Angie
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Old 11-02-2012, 09:06 AM   #13
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Originally Posted by aparra View Post
Hi Diana - I have never canned before. I decided to try your eye popping pepper jelly as we have loads of hot peppers from our garden. I was fine until I got done stirring in the pectin then...didn't know when to add the sugar substitute. I added it after I boiled the pectin and ended up with a goopy lump. I raised it to boiling, but only for a few seconds then filled my jars. They lids popped down (yippy) and all looked good. Then I put my partial jar in the frig. It turned white and hard and crystal-ish. I'm guessing I should have added the sugar with the pectin? The taste is awesome and we definitely want to try it again. Just need a little guidance! Also, can I add the stuff I've made back into the next batch or should we just eat it as is?

Thanks!!! Angie


While reading this recipe I wondered how it stood up after setting for awhile. My experience with using erythritol is this type of recipe is that it will recrystallize after a while and will turn into like what you experienced. I wonder if the addition of the xylitol helped with that problem or if powdering the E helps. I just made some homemade dried cranberries that I sweetened with powdered E and some other things and I did still get a bit of recrystallization but it's not bad and the cranberries are great. I made a different type jam/jelly last year only using E and stevia and had to throw it out.

Anybody know?

Last edited by PaminKY; 11-02-2012 at 09:08 AM..
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Old 11-03-2012, 03:25 PM   #14
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I add the sweetener mixture with the boiling vinegar and let it boil for a minute or two to dissolve the sweeteners. then I add the pectin, boil for one minute and decant.

The jelly stays jelled for as long as the jars stay sealed. Once opened, if they sit in the refrigerator for a few days, they will start to crystalize. I have solved this problem by putting the jar in the microwave just until everything melts, then let it cool on the counter and it gels right back up. I will even pour it lukewarm over a block of cream cheese or over goat cheese and let it gel on top. Another thing I decided to do was to put it up in the little half-pint jars. Once it's opened it gets eaten up pretty fast!

Hope that helps, and if anybody comes up with a recipe that won't gel when it sits opened in the fridge for awhile, please let me know. Monin O'free syrups have erythritol in them and they don't crystalize, so at least somebody has the secret!

Last edited by dianafoot; 11-03-2012 at 03:27 PM..
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Old 11-03-2012, 04:41 PM   #15
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I always add my sweeteners to the pectin first to incorporate it in well.

Diana your recipe is lovely. I made it using jalapenos , It's great on roast beef. Yum.

Last edited by rosethorns; 11-03-2012 at 04:44 PM..
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Old 11-03-2012, 08:27 PM   #16
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I add the sweetener mixture with the boiling vinegar and let it boil for a minute or two to dissolve the sweeteners. then I add the pectin, boil for one minute and decant.

The jelly stays jelled for as long as the jars stay sealed. Once opened, if they sit in the refrigerator for a few days, they will start to crystalize. I have solved this problem by putting the jar in the microwave just until everything melts, then let it cool on the counter and it gels right back up. I will even pour it lukewarm over a block of cream cheese or over goat cheese and let it gel on top. Another thing I decided to do was to put it up in the little half-pint jars. Once it's opened it gets eaten up pretty fast!

Hope that helps, and if anybody comes up with a recipe that won't gel when it sits opened in the fridge for awhile, please let me know. Monin O'free syrups have erythritol in them and they don't crystalize, so at least somebody has the secret!
oops, I meant won't crystallize.
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Old 11-05-2012, 09:58 AM   #17
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Originally Posted by dianafoot View Post
I add the sweetener mixture with the boiling vinegar and let it boil for a minute or two to dissolve the sweeteners. then I add the pectin, boil for one minute and decant.

The jelly stays jelled for as long as the jars stay sealed. Once opened, if they sit in the refrigerator for a few days, they will start to crystalize. I have solved this problem by putting the jar in the microwave just until everything melts, then let it cool on the counter and it gels right back up. I will even pour it lukewarm over a block of cream cheese or over goat cheese and let it gel on top. Another thing I decided to do was to put it up in the little half-pint jars. Once it's opened it gets eaten up pretty fast!

Hope that helps, and if anybody comes up with a recipe that won't gel when it sits opened in the fridge for awhile, please let me know. Monin O'free syrups have erythritol in them and they don't crystalize, so at least somebody has the secret!

Thanks for the advice. I think I'll use the smaller jars too. What are the other ingredients in the Monin syrups. I'm wondering if the addition of glucomannan or xanthum or some other type gum would help.

Last edited by PaminKY; 11-05-2012 at 10:00 AM..
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Old 11-05-2012, 12:48 PM   #18
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Thanks. Until recently I had never had pepper jelly before in my life (didn't sound appealing), but as I get older I'm really starting to appreciate the sweet/savory combo. Recently I had a tapas plate at a restaurant that included a pepper jelly and goat cheese spread. So good. I broke down and bought some (sugared) pepper jelly from Trader Joe's, which I've been using in miniscule amounts on creamy cheeses.

I know nothing about canning at ALL but it seems like I might need to learn. Thanks!
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Old 11-06-2012, 02:50 PM   #19
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Thanks for the advice. I think I'll use the smaller jars too. What are the other ingredients in the Monin syrups. I'm wondering if the addition of glucomannan or xanthum or some other type gum would help.
The very thing that puts me off of most sugar free jellies is the addition of xanthum gum to them. Even in the smallest amounts, I don't like the slimy gummy texture they impart. That said, I've found that I don't mind nuking the jelly for a few seconds if it has started to crystallize.
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Old 11-06-2012, 03:16 PM   #20
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The very thing that puts me off of most sugar free jellies is the addition of xanthum gum to them. Even in the smallest amounts, I don't like the slimy gummy texture they impart. That said, I've found that I don't mind nuking the jelly for a few seconds if it has started to crystallize.
I agree with you on the xanthum, about the only thing I do like it in is low-carb ice cream, that's the only application where I prefer xanthum over glucomannan. Of course nuking it wouldn't be a problem for me either since most things I make that use pepper jelly are served warm.

Thanks again for the recipe.
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Old 11-06-2012, 06:55 PM   #21
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Thanks. Until recently I had never had pepper jelly before in my life (didn't sound appealing), but as I get older I'm really starting to appreciate the sweet/savory combo. Recently I had a tapas plate at a restaurant that included a pepper jelly and goat cheese spread. So good. I broke down and bought some (sugared) pepper jelly from Trader Joe's, which I've been using in miniscule amounts on creamy cheeses.

I know nothing about canning at ALL but it seems like I might need to learn. Thanks!
I didn't know about the goat cheese application of this before just trying it to appease my DH who claims he doesn't like cream cheese--we in the South spread pepper jelly on a block of cream cheese and mound it on Ritz crackers, and eat it until we're sick, it's so good.

When I could not eat sugar any more, I tried to develop a recipe for hot pepper jelly that didn't use sugar and a recipe for low carb crackers and finally some more sophisticated version of the cheese. I love the goat cheese, Joseph's Lavash bread made into crackers and the sugar-free pepper jelly--seems like we've all worked together to make a killer appetizer!

Last edited by dianafoot; 11-06-2012 at 06:59 PM..
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Old 11-07-2012, 01:38 AM   #22
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MMm I love pepper jelly with cream cheese on crackers! I've been wanting a sf version minus the crackers unless I find an low carb option.
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Old 11-07-2012, 08:05 AM   #23
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Here we go -- a trio of pepper jellies: cayenne for the red, habanero for the gold, and just-finished jalapeno for the green.



and with goat cheese and low carb crackers


Last edited by dianafoot; 11-07-2012 at 08:09 AM..
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Old 11-07-2012, 09:35 AM   #24
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OH MAN I want to lick the screen! DROOOOOL!
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Old 11-07-2012, 10:21 AM   #25
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You can probably tell how thrilled I am to be able to have hot pepper jelly once again! I ended up making 12-20 jars of each kind, a sugar-free version and a version with sugar for each flavor. I have a lot of Christmas presents on hand! And potluck appetizers tied up for the year.

It was so easy and fun to make, I'm tempted to just buy the peppers next year if my pepper bushes don't produce like they did this summer.
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Old 11-07-2012, 04:16 PM   #26
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Omg i want to make some! I just got back from the store and bought 20 jalapenos to make some jalapeno poppers and I finally saw no sugar pectin there for the first time (never knew where to look for it) and now I'm kicking myself for not picking up some. I guess I'll have to take another trip to the store.

Last edited by babycakez; 11-07-2012 at 04:17 PM..
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Old 11-07-2012, 04:26 PM   #27
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I love green pepper jelly with cream cheese on Ritz crackers! It's gourmet food in the south. What's that cracker in the picture?
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Old 11-07-2012, 07:34 PM   #28
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I love green pepper jelly with cream cheese on Ritz crackers! It's gourmet food in the south. What's that cracker in the picture?
I made crackers with Joseph's Lavash Bread. Just spray with non-stick cooking spray, score with a pizza cutter into cracker-sized pieces and bake for about 10 minutes or until golden and crispy. Most WalMarts carry Joseph's Lavash bread.
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Old 11-08-2012, 06:43 AM   #29
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I made a small amount of your recipe yesterday. Very delicious and VERY hot. I used mostly sucralose and a little erythritol. No recrystalization. I also used Pomona Universal Pectin. I don't know it that makes a difference. But thanks for the idea. I can see lots of uses for this product. I can't wait to try them all.
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Old 11-08-2012, 10:31 AM   #30
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I love the goat cheese, Joseph's Lavash bread made into crackers and the sugar-free pepper jelly--seems like we've all worked together to make a killer appetizer!
Needless to say I'll be looking up the lavash bread crackers.

Also, I had no idea this was a southern thing. Although the restaurant I mentioned above is in Durham, NC.
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