Sandra I just received my order of the original and raspberry thyme jelly. OMG I love them! I also appreciated the special note and recipes. Lorri in Northern California ✨❤️✨
The foam on any jelly I've ever made was very tasty. We scoop it out and put in a jar of it's own and put in fridge.....the kids would eat it on home made bread and it was gone before supper☺️
I love adding a lemon, which I have never done before. Thank you for the tip. When I first learned to make jellies and jams (a very long time ago) an elderly woman told me her secret to prevent foaming. Just add a small pat of real butter. It works every time without interfering with setting up. I also use only liquid pectin. I also make a “sweet” pepper jelly with red bell peppers. Sweet is just no spicy heat.
I agree with adding the pat of butter to avoid foaming. I disagree with not providing the amount of pectin and sugar to the pulverized peppers but can figure it out myself. I prefer hot red pepper jelly and use Habanero peppers when available. I will experiment with this recipe!
Deborah, I can understand her not wanting to reveal the amounts because it is a family recipe and one that her business is based on. I worked hard on creating a pound cake recipe and sold the cakes for many years. I haven’t shared my recipe either. 😊
I just finished making a batch of pepper jelly. I have made it many times over the years but this time I only added a half of a lemon since my recipe makes a smaller batch than yours and I use liquid pectin - Certo. I have to say the addition of the lemon is a game changer. I haven’t seen a recipe yet that calls for the lemon. It makes it so fresh tasting. I’m glad I came across your video.
I love watching a woman cook who moves around her kitchen with confidence and obviously enjoys what she is doing. This video is better than any movie. Thanks so much. I like the idea of putting the peppers through the food processor.
I would have loved to know why she thinks the food processor does a better job than the blender. Is it because she does not own a high speed blender like a Vitamix/Blendtec/Raw/NutriBullet Rx 1700W? Or does she want it more chunky? Would have been great if she could share, so we can make the best choice based on what we have. I just have a FP that goes on top of a little Bosch mixer, so it is not that strong. But I have a pro quality 4 horsepower Raw blender and also the NutriBullet Rx 1700W - both of these will sure not leave any seeds, it will be chopped super fine, not «grainy» at all. So if super fine is good for such jelly, I would no doubt go for the blender❗️😊
@@lottatroublemaker6130 i think she explained her reasons very well. (Coming from someone who rountinely burns out blenders within their warranty period)!
@@lottatroublemaker6130 more likely that she's burned a few "blenders" out...like I have ALWAYS right when I need it least! Aka: can't afford to loose the danged thing! But im fortunate, ive got a guy less than a block away from me who always has overstock, cheap...and will offer a warranty(enen to me whom he KNOWS will make use of that warranty!) So I can grab a cheap/rebuilt blender +/-20$ to finish whatever I was working on, within about 5 minutes...and when I'm done with it, I can either wash it out REALLY WELL and return it or play with it until I burn it out...and THEN return it..either way, I get my money back. And, since he knows this, I'll usually get my way with returning a slightly used, impeccably cleaned, appliance the first time. 😘💞🤷♀️ that way, we're both happ(ier). No fuss, no muss..
Loved watching you work in your own kitchen with no editing. It was like being in a friend's kitchen. Loved your natural conversation for tips. Wish I could be tasting that pepper jelly right now on a cracker with some cream cheese.
I am just so happy that I discovered this video (4 years ago) - I watch this video every year to give me the confidence I need to begin processing. Even though I have made jellies for a few years now, I still feel like a beginner. Thank you for helping newbies like me get the confidence to try! Here I go - I cant wait!
It is so generous of you to share a family recipe, measurements included or not. Don't listen to the naysayers, I don't know anyone that works for free and therefore, why should you, right? It looks incredible and it really shows your passion and commitment to your craft. Furthermore, I love the way you talk through the process and the comments that you make, you are one amusing lady with a heck of a presence!. I think I've never watched a 40+ minute cooking video on TH-cam before but I thoroughly enjoy this one! Thank you, Sandra. PS. nice kitchen!
Who knew making jalapeno jelly could be so intriguing? I was captivated watching you sharing your jello recipe. As you went to through the steps, I was envisioning dishes that I could utilize them with as well as how I make a make a habanero and mango variety. So, thanks for sharing. I'm encouraged when a chef (yes, CHEF) is willing to pass her knowledge to others. Again, thanks for the lesson. I haven't canned in years, but today I was inspired. ❤👩🏽🍳🌶
I make pineapple mango habanero jelly and cherry jalapeno jelly that are my family's favorites. It is great on grilled chicken and fish, especially on the charcoal grill. Be careful the glaze doesn't char.
Your description starts out with, "Learn how to make delicious pepper jelly, the way I make it, with no steps skipped. " So, how can we make this if you don't disclose all the measurements of the ingredients? Why make the video? How does this help us? Other than keeping the measurements of sugar and pectin a secret, I enjoyed the video. It just left me feeling like, "Well, what good was that?" Sorry, it's how I feel.
My grandmother used to make Bell Pepper Jelly, but she used red bell peppers... not green ones. She also used to make jars of Pickled Watermelon Rind... Mmm, Mmm Good! Thanks for this recipe.
I’m 8 years late to the wonderful world of pepper jelly production😂. I will most definitely purchase several of your products soon. They look so delicious and I’m pretty sure it’ll pair nicely with any protein, veggie or fruit. I’m gonna try some on some smoked pork ribs whenever I get mine❤️. I really enjoyed your video, it was very informative and easy enough for this oilfield roughneck to follow the instructions 😂😂😂 much love, respect and blessings from south Texas. God bless you and yours Mrs.Sandra
Thanks for the video. I am an avid gardener, cook and bread baker. I also love making jewelry/Metalsmithing. First thing I noticed was your cool earrings. Kudos to the jeweler.
I like your clear distinct speaking with specific vocabulary. Very good kitchen technique. I personally would not put my fingers inside a jar...the Health Dept. here would not approve. I live on a working farm in Central America and I have for decades processed much of our own produce. Almost 40 yrs ago I developed a two fruit jelly without pectin. Now I can buy commercial pectin and the jelly is not the same! Only my family knows the secret recipe for Casiguayaba jelly! I thank you for your very very good video.
During Christmas, I would use red bell peppers just to go with the theme...I usually add some figs to keep with traditional jelly...Pepper jelly is amazing on pork sandwiches and steaks....
This was my first time watching and I must say I’m in love. Your personality comes across so warm, loving, nurturing and inviting ! I loved when you were making faces at the camera as well and I learned a lot. I will be trying the recipe .
I'm back ! It's not summer yet but I am anxiously waiting for the new crop of peppers to come in. I watched your video five or so years ago and decided to make pepper jelly, too, for the first time! Your instructions were perfect and I am here as a refresher course to make more. I am down to my last three jars and need a lot more this time. I give them out on holidays, as a thank you to technicians who work on my furnace, yard, etc. And I have a neighbor who brings over venison two or three times a year and I always send him home with a jar or two of jelly. I made the original recipe batch with green peppers and jalapenos and a second batch using yellow peppers and jalapeno juice. This year I am going to add some small whole red peppers in the yellow to make it look festive! I might even make orange and red. I don't know if I can put pineapple in the yellow pepper jelly but I am going to try. So much fun. I just wanted to say thank you for encouraging me to try this.
The most interesting kitchen related post I have ever seen... What a pleasurable learning process this turned out to be and I have been at it for the best part of 50 yrs. Much appreciated.
This video inspires me to make some of this type of jelly which I have never made before. Im so sorry to see some of the ugly comments here. Your title is quite clear about no measurements. I find that even though you don’t give specific measurements, there is so much other very helpful information to make someone comfortable making THEIR OWN recipe and your kitchen is adorable. The camera work was good enough for me. I hope you continue to post videos to help those who want to learn. This jelly looks so yummy!! 😋
Exactly. I didn't watch for entertainment, I watched for the process, and recipe. I plan to try this. I have not used the lemon this way, I have only used the juice.
I'm watching your video just now in 2020 July ist. So as I understand, you do not provide the amount of sugar and pectin. Correct? My next question is if I can replace green with red peppers, and last of all, do I need to add other peppers so that the canned product will not lose the heat?
Thank you so much for showing us how you make your jalapeño jelly. Could you please tell us the accurate amount of pectin and sugar you used. I’m a beginner and want to give this to my sisters in a gift basket for Xmas. Thanks so much.
@@samueltaylor4989 on the pectin is a sure guess, that’s a 1/4cup measuring cup, x3=3/4 cup give or take. As for the sugar, Mrs Wages says to use 9 cups of sugar, on another box it’s 6 cups. I guess it depends on how sweet you like it. I buy a Hot Pepper Jelly from D&R Market and it’s delicious! I’ve made pepper jam b4 and tomatoe jam, which is also delicious.
Your kitchen is so cozy.....love the red....i will be orderig some in next few months...im type 2 diabetus...your jellies look so rich...and most healthy ingredients...
If you are type 2 diabetic do not order this jelly - make it yourself using monk fruit or stevia or erythritol or a blend, or pay someone to make you a keto version!
Even utensils used, like spoons, spatulas, funnels were always sterilized in boiling water with the lids. We used tongs to remove jars, lids, never put fingers in jars at all. And hand washing meant using soap not rinsing in the faucet water. I may be old fashion but we never got ill doing our canning.
I just received your package with 5 different varieties. We immediately opened up the Cherry Noir and Hot Apricot Pepper Jellies. OHHH MY! These are absolutely divine! You now have a customer for life. Not only will I be repurchasing for myself, but, I will be buying as gifts too. Thanks so much for an awesome product. Take care and God bless! 😍🥰
Never tasted any pepper jellies, but it sounds soooo yummy! Here (Norway) many make jellies (clear jellies, looking like jello) with herbs/spices added. It is common to use apple as the base, then add e.g. oregano, basil, thyme, rosemary etc - whatever you fancy, I guess. I can’t remember exactly which ones I have had (never tried making it), but all I tried were soooooooo delicious❗️ If you e.g. have apple trees, it is a great thing to make for gifts or even to sell at fair etc...
Hi Sandra, I didn't think I'd watch all forty minutes, but once I started, I couldn't stop. I've heard of pepper jelly but never tried it. I subscribed to your channel and I will be watching more. Thank you.
Can you half that recipe? New to your channel. I love that you get right to business. You're prepared and don't talk about anything except the task at hand. Wonderful
I'm a seasoned cook and I just pitched my piece o' chit kitchenaid food processor, just like yours. Amazing how you omit the amount of most important ingredient-the pectin.
This is so interesting. I was also glad to learn that there are so many more uses for lemon than I imagined. I sadly forgo purchasing them because I hate to see them go bad. Thank you for sharing!
Thank you for this video Sandra !!! That looked so delicious !!! I think I'll make some,,, I have so many peppers that I don't know what to do with ! New friend here !!! Love, love, love your kitchen !
While watching your delightful video, I remembered the time I helped my wonderful Grandmother, ‘SugarCane,’ make beautiful Jalapeño & Green Pepper jelly. What a delightful view and trip down memory lane.
One thing I really pay attention to is hand washing. So many of these videos it just isn't done. Every time you did anything you were washing your hands. Thank you!!
@Ami Riegel no, they don't. And I don't understand the nasty remarks. Grow up? -- I'm retired from the food industry for more years than I'd like to admit to. Have some respect!
I make cooking videos, too. I wash my hands between each step or anytime I touch the actual food, but I edit it out. Sometimes it takes me longer to edit the small stuff than it did to film a whole video. I do this because I am so very thankful that people watch my videos that I do not want to waste any of their precious time.
I could eat a jar of that right now! Was really surprising to me that you food processed the peppers until smooth, also the lemon and rind. I will try making some. This week I made pineapple jam from another on-line site. Thank you. Had absolutely no problem with your camera filming.
When you were cutting up and working with the jalapenos, I caught myself not itching my eyes and face until I realized it was just on video and then I felt kinda dumb, lol. Thanks for the video and info. God bless
Thanks for showing, And I for my third time made my pepper jelly and although I don't have hardly any other experience in the kitchen but wife's medical problems well after 45 years we take care of each other. I did review this video over many times and love using the measure cup in place of the dipper as I first did .I also over heated my second batch after doing the first runny , But watching your video I watched the thermometer and slow down the heat to let it heat and cook and raise steady watching and control the heat not passing 120 degrees. No recipe but it's a great learning experience, I also added some lemon . Thanks for the teaching Lady
Thank you for an enjoyable and informative video. Despite what the whining trolls have said, this video is very valuable, for the reason that watching someone go through all the steps takes a great deal of the mystery (hence, fear) out of the process. If they need measurements, then they can do research.
PLEASE DONT GO COMPLETELY BY THIS IT IS MY GUESS FOR THE RECIPE (Not trying to yell just putting a disclaimer) 2 cups jalapeno after pureed and 6 cups bell pepper after pureed 1 whole lemon seeded and purred 2 cups apple cider vinegar put a little into the processor to help with the mincing of the lemon Toss the lemon into the pot before adding all the vinegar that was not added with the processed lemon put it in the mixer to get the leftover tidbits I saw 5 scoops of pectin so maybe about a cup I think could be 3/4 of a cup cook it to a boil and make sure the pectin is dissolved As far as sugar I think she did around 3 to 5 lbs of pure cane sugar take it to a hard boil making sure you don't have lumps Continuously stir on the mixture while the sugar is in and make sure it is dissolving thuroughly. Make sure it gets to where it is at a rolling boil while being stirred. Take off the foam if it develops and just laidel it into your clean and sterilized jars. Expect the jelly to be liquid before it cools just let them set for about a day and then after it has been jarred eat at your own leisure. If I am wrong I am sorry, I just thought I would try.
Absolutely loved this video! Learned new techniques and the general information provided will allow me to make pepper jelly to add to my homemade cranberry sauce! 💕
I did make a pepper jelly, but not with Jalapenos (too hot for me)!! I used a Ball recipe that used White Pepper instead. It came out delicious, & everyone I gave it to loved it & wants me to make more (including me)!!
My mom made it like this all her life. For her the jam is preserved bec. of very hot filling into the jar. Lots of sugar content /50 % and she turns the jar upside down and it creates a vacuum. It lasts really long if you used fruits without damage. This is how they did it last century. So the sugar is preserving!!
I would like the measurements for the sugar and pectin as well. Please let us know if you have decided to withhold the measurements so that we do not keep waiting. Thanks.
Does anybody have e idea how much of each she uses to make this jelly? Doesn't make sense to make this video and not share that but want us to help her with her business..... Right??
When you are cooking with peppers if you put a fan in the window drawing the fumes out it helps a good deal.I also do it with other things that are super strong.
Thank you sooo much for this awesome video!! Im definitely going to try and make it. Also, dont worry about trolls a true cook doesnt need quanities and there is nothing wrong with keeping a family secret!! 💖💖💞💞
I made pepper jelly last year for the first time and i love it. I have planted my own peppers this year so I will be trying this recipe! I loved the video and will continue to follow you! Thank you for sharing and I will be adding lemon to my pepper jellies!
I am loving your techniques. It looks so easy. Ive been canning for years and itll be my first time making a pepper jelly. Thanks so much for this clip! Xo!! (:
I received my mandarin ginger, mango, pepper jellies and gotta say i am more than satisfied. I really appreciated the HANDWRITTEN thank you note that was included. Packaging was perfect. Thank You very much and i will be ordering more. Myrian from Ft Lauderdale (Tamarac)
LOVE this recipe and your video is so pleasant to watch, very helpful. I do not care for peppers but love this - I followed what you did as closely as I could with no recipe and mine came out so well - Yours must be fantastic! Thank you so very much for sharing. I'm looking forward to more videos from you.
Thank you so much for your sharing of how to make one of my favorite jellies! Speaking of jelly I am so “jelly”over your kitchen! I could live in there! Thank you again
I am shocked at how hateful these people are. Please keep offering tips you feel helpful. Thank you for your time, giving advice on what works for you and might be able to help us. It looks yummy an I am so thankful you have contributed to help in the making of our own or to purchase one of yours!!
Opps!! I did something similar to that. My husband and I got up early one morning to harvest out garden goodies. We spent an entire day harvesting our jalapeños and tomatoes, (to make our hot salsa), from our garden. As we were finishing up, we looked over to our table and counters and admired all of our hard work. That night I went to take my contacts out and OHHHHHHH LORDY!😱 I had to throw them away!!! Now I make sure I always use my glasses. Lesson learned.😉
Use a ninja blender. It will work circles around your food processor. It has three sets blades running up the length of the pitcher. You will be amazed at how fast and well they work.
Just got done making this and I hope it turns out great !! I'm really excited 😆 Your video was very helpful thank you very much !! I didn't add as much sugar as you did im sure, I used 4 cups, I didn't want it too sweet. It tasted yummy while I was jarring but we'll see 🤷♀️
Sandra I just received my order of the original and raspberry thyme jelly. OMG I love them! I also appreciated the special note and recipes. Lorri in Northern California ✨❤️✨
You are so welcome! Thank you!
Grey Goose Gourmet four pepper 10 jalapeños?
@@greygoosegourmet7366 +
@@greygoosegourmet7366 Please invest in a quality wooden chopping board. Youre granite counter tops and knives will thank you.
I didn’t get the amount of pectin and sugar ratio! Can you post them?
The foam on any jelly I've ever made was very tasty.
We scoop it out and put in a jar of it's own and put in fridge.....the kids would eat it on home made bread and it was gone before supper☺️
I love adding a lemon, which I have never done before. Thank you for the tip.
When I first learned to make jellies and jams (a very long time ago) an elderly woman told me her secret to prevent foaming. Just add a small pat of real butter. It works every time without interfering with setting up. I also use only liquid pectin. I also make a “sweet” pepper jelly with red bell peppers. Sweet is just no spicy heat.
I agree with adding the pat of butter to avoid foaming. I disagree with not providing the amount of pectin and sugar to the pulverized peppers but can figure it out myself. I prefer hot red pepper jelly and use Habanero peppers when available. I will experiment with this recipe!
Deborah, I can understand her not wanting to reveal the amounts because it is a family recipe and one that her business is based on. I worked hard on creating a pound cake recipe and sold the cakes for many years. I haven’t shared my recipe either. 😊
you can add the lemon to fig jelly and also some in your pear jelly
OP - at which stage do u addthr pat of butter?
Okay but can we talk about how perfectly clean and satisfying your pouring skills are?! 👏👏
I just finished making a batch of pepper jelly. I have made it many times over the years but this time I only added a half of a lemon since my recipe makes a smaller batch than yours and I use liquid pectin - Certo. I have to say the addition of the lemon is a game changer. I haven’t seen a recipe yet that calls for the lemon. It makes it so fresh tasting. I’m glad I came across your video.
Thank you, I couldn't agree more. :)
I'm just coming into how to make preserves now, so I'm watching most different kinds I find on here. But I have to ask what pepper jelly is used with
I love watching a woman cook who moves around her kitchen with confidence and obviously enjoys what she is doing. This video is better than any movie. Thanks so much. I like the idea of putting the peppers through the food processor.
I would have loved to know why she thinks the food processor does a better job than the blender. Is it because she does not own a high speed blender like a Vitamix/Blendtec/Raw/NutriBullet Rx 1700W? Or does she want it more chunky? Would have been great if she could share, so we can make the best choice based on what we have. I just have a FP that goes on top of a little Bosch mixer, so it is not that strong. But I have a pro quality 4 horsepower Raw blender and also the NutriBullet Rx 1700W - both of these will sure not leave any seeds, it will be chopped super fine, not «grainy» at all. So if super fine is good for such jelly, I would no doubt go for the blender❗️😊
@@lottatroublemaker6130 i think she explained her reasons very well. (Coming from someone who rountinely burns out blenders within their warranty period)!
@@lottatroublemaker6130 more likely that she's burned a few "blenders" out...like I have ALWAYS right when I need it least! Aka: can't afford to loose the danged thing! But im fortunate, ive got a guy less than a block away from me who always has overstock, cheap...and will offer a warranty(enen to me whom he KNOWS will make use of that warranty!) So I can grab a cheap/rebuilt blender +/-20$ to finish whatever I was working on, within about 5 minutes...and when I'm done with it, I can either wash it out REALLY WELL and return it or play with it until I burn it out...and THEN return it..either way, I get my money back. And, since he knows this, I'll usually get my way with returning a slightly used, impeccably cleaned, appliance the first time. 😘💞🤷♀️ that way, we're both happ(ier). No fuss, no muss..
@@highstandards6226 mo
High standards in
I hope you never take this down
This video has inspired me several times
Love using the lemon
Thankyou for your time and sharing your expertise
Loved watching you work in your own kitchen with no editing. It was like being in a friend's kitchen. Loved your natural conversation for tips. Wish I could be tasting that pepper jelly right now on a cracker with some cream cheese.
I am just so happy that I discovered this video (4 years ago) - I watch this video every year to give me the confidence I need to begin processing. Even though I have made jellies for a few years now, I still feel like a beginner. Thank you for helping newbies like me get the confidence to try! Here I go - I cant wait!
It is so generous of you to share a family recipe, measurements included or not. Don't listen to the naysayers, I don't know anyone that works for free and therefore, why should you, right? It looks incredible and it really shows your passion and commitment to your craft. Furthermore, I love the way you talk through the process and the comments that you make, you are one amusing lady with a heck of a presence!. I think I've never watched a 40+ minute cooking video on TH-cam before but I thoroughly enjoy this one! Thank you, Sandra. PS. nice kitchen!
You are so welcome! And thank you so much for your kind words. I am most appreciative.
@@greygoosegourmet7366 how can we order recipes?
Who knew making jalapeno jelly could be so intriguing? I was captivated watching you sharing your jello recipe. As you went to through the steps, I was envisioning dishes that I could utilize them with as well as how I make a make a habanero and mango variety. So, thanks for sharing. I'm encouraged when a chef (yes, CHEF) is willing to pass her knowledge to others. Again, thanks for the lesson. I haven't canned in years, but today I was inspired. ❤👩🏽🍳🌶
I make pineapple mango habanero jelly and cherry jalapeno jelly that are my family's favorites. It is great on grilled chicken and fish, especially on the charcoal grill. Be careful the glaze doesn't char.
It's so nice to hear. Thank you so much for sharing this :)
Your description starts out with, "Learn how to make delicious pepper jelly, the way I make it, with no steps skipped. " So, how can we make this if you don't disclose all the measurements of the ingredients? Why make the video? How does this help us? Other than keeping the measurements of sugar and pectin a secret, I enjoyed the video. It just left me feeling like, "Well, what good was that?" Sorry, it's how I feel.
Feels the same way
Agree thanks for saving me that time. Moving on
Sandra, I have watched this video multiple times. I love it.
Thank you! The addition of lemon is a game changer. Wonderful flavor!
I like that your recipe does not strain off the pepper chunks and waste them like the recipe I have made. Thank you for sharing.
My grandmother used to make Bell Pepper Jelly, but she used red bell peppers... not green ones. She also used to make jars of Pickled Watermelon Rind... Mmm, Mmm Good! Thanks for this recipe.
Sounds delicious👍
I’m 8 years late to the wonderful world of pepper jelly production😂. I will most definitely purchase several of your products soon. They look so delicious and I’m pretty sure it’ll pair nicely with any protein, veggie or fruit. I’m gonna try some on some smoked pork ribs whenever I get mine❤️. I really enjoyed your video, it was very informative and easy enough for this oilfield roughneck to follow the instructions 😂😂😂 much love, respect and blessings from south Texas. God bless you and yours Mrs.Sandra
Thanks for the video. I am an avid gardener, cook and bread baker. I also love making jewelry/Metalsmithing. First thing I noticed was your cool earrings. Kudos to the jeweler.
I like your clear distinct speaking with specific vocabulary. Very good kitchen technique. I personally would not put my fingers inside a jar...the Health Dept. here would not approve. I live on a working farm in Central America and I have for decades processed much of our own produce. Almost 40 yrs ago I developed a two fruit jelly without pectin. Now I can buy commercial pectin and the jelly is not the same! Only my family knows the secret recipe for Casiguayaba jelly! I thank you for your very very good video.
During Christmas, I would use red bell peppers just to go with the theme...I usually add some figs to keep with traditional jelly...Pepper jelly is amazing on pork sandwiches and steaks....
Can anyone explain the “figs to keep with traditional jelly” to me. I would love to understand.
This was my first time watching and I must say I’m in love. Your personality comes across so warm, loving, nurturing and inviting ! I loved when you were making faces at the camera as well and I learned a lot. I will be trying the recipe .
Same for me and I'll agree 100%!! Well said 🤗
👌. 👍
Ditto
Thank you mam. Just harvest 8lbs of fresh jalapeños from ma garden and I don’t want any to go to waste. This will work perfect for some of them
Great video! I make pepper jelly every year and just love all the compliments! Ive never used a whole lemon before, but I will now!
Sounds great! And thank you!
I'm back ! It's not summer yet but I am anxiously waiting for the new crop of peppers to come in. I watched your video five or so years ago and decided to make pepper jelly, too, for the first time! Your instructions were perfect and I am here as a refresher course to make more. I am down to my last three jars and need a lot more this time. I give them out on holidays, as a thank you to technicians who work on my furnace, yard, etc. And I have a neighbor who brings over venison two or three times a year and I always send him home with a jar or two of jelly. I made the original recipe batch with green peppers and jalapenos and a second batch using yellow peppers and jalapeno juice. This year I am going to add some small whole red peppers in the yellow to make it look festive! I might even make orange and red. I don't know if I can put pineapple in the yellow pepper jelly but I am going to try. So much fun. I just wanted to say thank you for encouraging me to try this.
Great video, love to watch a lady organized when cooking, she knows what she is doing. That jelly looks yummy, must try some.
I used my common sense, with the info you gave, and mine came out great! Best I've ever made! Thank you so much. You are the Jelly Queen!!
Great video! I love pepper jelly on a ceacker with cream cheese.
Thz i was wondering what to use it with.
The most interesting kitchen related post I have ever seen... What a pleasurable learning process this turned out to be and I have been at it for the best part of 50 yrs. Much appreciated.
This video inspires me to make some of this type of jelly which I have never made before. Im so sorry to see some of the ugly comments here. Your title is quite clear about no measurements. I find that even though you don’t give specific measurements, there is so much other very helpful information to make someone comfortable making THEIR OWN recipe and your kitchen is adorable. The camera work was good enough for me. I hope you continue to post videos to help those who want to learn. This jelly looks so yummy!! 😋
Some of the title is cut off on the screen I am using to watch this.
Exactly. I didn't watch for entertainment, I watched for the process, and recipe. I plan to try this. I have not used the lemon this way, I have only used the juice.
@@lisafeck1537 Me too. I will definitely be trying this the next time I try pepper jelly.
I totally agree with you Jannette!
I'm watching your video just now in 2020 July ist. So as I understand, you do not provide the amount of sugar and pectin. Correct? My next question is if I can replace green with red peppers, and last of all, do I need to add other peppers so that the canned product will not lose the heat?
Mom. Sandra thank you for tutorials
Of your peperjelly.
Good for the health.
Thank you so much for showing us how you make your jalapeño jelly. Could you please tell us the accurate amount of pectin and sugar you used. I’m a beginner and want to give this to my sisters in a gift basket for Xmas. Thanks so much.
" I do not give measurements because my recipe is a family secret handed down to me from my grandmother"
My best guess is 1 1/4 cup pectin and 12 cups sugar.
@@samueltaylor4989 on the pectin is a sure guess, that’s a 1/4cup measuring cup, x3=3/4 cup give or take. As for the sugar, Mrs Wages says to use 9 cups of sugar, on another box it’s 6 cups. I guess it depends on how sweet you like it. I buy a Hot Pepper Jelly from D&R Market and it’s delicious! I’ve made pepper jam b4 and tomatoe jam, which is also delicious.
Thank you for sharing your helpful pepper jelly video❤
Your kitchen is so cozy.....love the red....i will be orderig some in next few months...im type 2 diabetus...your jellies look so rich...and most healthy ingredients...
If you are type 2 diabetic do not order this jelly - make it yourself using monk fruit or stevia or erythritol or a blend, or pay someone to make you a keto version!
Even utensils used, like spoons, spatulas, funnels were always sterilized in boiling water with the lids. We used tongs to remove jars, lids, never put fingers in jars at all. And hand washing meant using soap not rinsing in the faucet water. I may be old fashion but we never got ill doing our canning.
You're being a little extreme. Stop telling her what to do.
I just received your package with 5 different varieties. We immediately opened up the Cherry Noir and Hot Apricot Pepper Jellies. OHHH MY! These are absolutely divine! You now have a customer for life. Not only will I be repurchasing for myself, but, I will be buying as gifts too. Thanks so much for an awesome product. Take care and God bless! 😍🥰
Also, thank you so much for the sweet card and recipe booklet. That was above and beyond customer service!
That's wonderful! Thank you sooo much! I am very grateful:)
I gave you a thumbs up & I subscribed , I love pepper jelly's . So glad I found you Sandra .
Never tasted any pepper jellies, but it sounds soooo yummy! Here (Norway) many make jellies (clear jellies, looking like jello) with herbs/spices added. It is common to use apple as the base, then add e.g. oregano, basil, thyme, rosemary etc - whatever you fancy, I guess. I can’t remember exactly which ones I have had (never tried making it), but all I tried were soooooooo delicious❗️ If you e.g. have apple trees, it is a great thing to make for gifts or even to sell at fair etc...
Thanks for your tips and tricks on making pepper jelly. Lots of good information.
i like the seeds give it character as well as taste too
Hi Sandra, I didn't think I'd watch all forty minutes, but once I started, I couldn't stop. I've heard of pepper jelly but never tried it. I subscribed to your channel and I will be watching more. Thank you.
Mom used to save the foam for us to use on toast. I'm going to try this. Thank you for your time and experience. xox
Yea,,
Don't waste anything...!
Not even the foam.
My mother grew up during the depression...!
The foam is the best part
Can you half that recipe? New to your channel. I love that you get right to business. You're prepared and don't talk about anything except the task at hand. Wonderful
Looks delicious, I actually don’t use liquid or powder pectin in most of my jams and never have a problem gelling .
So what did you use so they jelled up?
I'm a seasoned cook and I just pitched my piece o' chit kitchenaid food processor, just like yours. Amazing how you omit the amount of most important ingredient-the pectin.
It looked like she used a quarter measuring cup and dipped into the pectin 5 times= 1.25 cups pectin.
This is so interesting. I was also glad to learn that there are so many more uses for lemon than I imagined. I sadly forgo purchasing them because I hate to see them go bad. Thank you for sharing!
Stick them whole in your freezer. They last ages. Can grate frozen or defrost in refrigerator
@@SandiRemedios1 not stupid... You didn't know. I also didn't but learned from someone else xx
👋 I chop my lemon before I freeze then use as an ‘ice cube’ in a cold drink or to flavour a green tea. 👌. 🐢
Wonderful video, Sandra I have watched this vide many times!
Thank you for this video Sandra !!! That looked so delicious !!! I think I'll make some,,, I have so many peppers that I don't know what to do with ! New friend here !!! Love, love, love your kitchen !
Me too. I'm fired up and I'm going to being planning on making your pepper jelly for myself!!! Thank you for sharing. God bless you and your family.
How do you use pepper jelly?
@@claraguice1911 ~~~~ Just like any other jelly, however it has a delicious kick to it. It's not totally hot !
I also over the summer i made blueberry hot pepper jelly so good
This was a lovely watch. Thanks for sharing your process and wisdom!
While watching your delightful video, I remembered the time I helped my wonderful Grandmother, ‘SugarCane,’ make beautiful Jalapeño & Green Pepper jelly. What a delightful view and trip down memory lane.
One thing I really pay attention to is hand washing. So many of these videos it just isn't done. Every time you did anything you were washing your hands. Thank you!!
@Ami Riegel no, they don't. And I don't understand the nasty remarks. Grow up? -- I'm retired from the food industry for more years than I'd like to admit to. Have some respect!
I make cooking videos, too. I wash my hands between each step or anytime I touch the actual food, but I edit it out. Sometimes it takes me longer to edit the small stuff than it did to film a whole video. I do this because I am so very thankful that people watch my videos that I do not want to waste any of their precious time.
now that covid is here - this is about all we hear.....wash your hands, wash your hands, wash your hands.....
I have enjoyed watching this video had never heard of pepper jelly but I liked the idea.
love your method . I see on the back of a liquid pectin the recipe is very similar. Thanks for all your tips.
I love your common-sense approach to jelly making. Thank you for this informative video.
I could eat a jar of that right now! Was really surprising to me that you food processed the peppers until smooth, also the lemon and rind. I will try making some. This week I made pineapple jam from another on-line site. Thank you. Had absolutely no problem with your camera filming.
Would love your pineapple 🍍 recipe!
Thank you so much! Glad you enjoyed it :)
Your technique is spot on. Can't see why anyone could say anything negative about this. 😊❤
Loved the video! Hope you will be at the Jay/Livermore Falls Lions Club Home Show again this year so we can sample and purchase your wonderful jelly!!
How much sugar?
How much pectin?
Great video and very clear instructions ! Pepper jelly is also good on fresh butter beans, peas, turnips, kale, and collards.
Thank you so much for your kind words and sharing this! We like to roast vegetables with some of the pepper jellies as well. Delicious 😋
When you were cutting up and working with the jalapenos, I caught myself not itching my eyes and face until I realized it was just on video and then I felt kinda dumb, lol.
Thanks for the video and info.
God bless
🌶️Didn't inhale much when she chopped or opened food processor, still burned my nostrils a little, ha.
Thanks for showing, And I for my third time made my pepper jelly and although I don't have hardly any other experience in the kitchen but wife's medical problems well after 45 years we take care of each other.
I did review this video over many times and love using the measure cup in place of the dipper as I first did .I also over heated my second batch after doing the first runny , But watching your video I watched the thermometer and slow down the heat to let it heat and cook and raise steady watching and control the heat not passing 120 degrees.
No recipe but it's a great learning experience, I also added some lemon .
Thanks for the teaching Lady
Thank you for an enjoyable and informative video. Despite what the whining trolls have said, this video is very valuable, for the reason that watching someone go through all the steps takes a great deal of the mystery (hence, fear) out of the process. If they need measurements, then they can do research.
Your tips are great, and I've learned well from your teaching.
I'm finding useing scales in grams seems easier for my thich head.
Thanks, Lady.
PLEASE DONT GO COMPLETELY BY THIS IT IS MY GUESS FOR THE RECIPE (Not trying to yell just putting a disclaimer)
2 cups jalapeno after pureed and 6 cups bell pepper after pureed
1 whole lemon seeded and purred
2 cups apple cider vinegar put a little into the processor to help with the mincing of the lemon
Toss the lemon into the pot before adding all the vinegar that was not added with the processed lemon put it in the mixer to get the leftover tidbits
I saw 5 scoops of pectin so maybe about a cup I think could be 3/4 of a cup cook it to a boil and make sure the pectin is dissolved
As far as sugar I think she did around 3 to 5 lbs of pure cane sugar take it to a hard boil making sure you don't have lumps
Continuously stir on the mixture while the sugar is in and make sure it is dissolving thuroughly. Make sure it gets to where it is at a rolling boil while being stirred. Take off the foam if it develops and just laidel it into your clean and sterilized jars.
Expect the jelly to be liquid before it cools just let them set for about a day and then after it has been jarred eat at your own leisure.
If I am wrong I am sorry, I just thought I would try.
about 1 cup pectin and 7 cups of sugar
it's loads of sugar lol
How totally sweet of you to guess and share. That was so cool. Thank you. You should start your own business LOL
Julie Miller that’s how jam is made!
I swapped out for sweetener tastes lovely everyone says thank you x
Thanks for sharing I love jalapeno and bell pepper jelly and Thanks for watching stay conn 👍
This is my favorite jelly love to watch you thank you
I have a lemon tree in the back yard. Now I know what to do with the lemons. Thank you for sharing. I really enjoyed your video.
Absolutely loved this video! Learned new techniques and the general information provided will allow me to make pepper jelly to add to my homemade cranberry sauce! 💕
Glad it was helpful! Sounds yummy.
I'll be making pepper jelly for my first time. Thank you Sandra for this video.
Wishing you the best! :)
I love the jelly and I'm happy to see some of the behind the scenes work!
Aberdine Donaldson
Thank you very much!
How much sugar did you use?
Very nice video! I have made jelly before but have to try your way adding the lemon is interesting! They look great!! Thanks
I did make a pepper jelly, but not with Jalapenos (too hot for me)!! I used a Ball recipe that used White Pepper instead. It came out delicious, & everyone I gave it to loved it & wants me to make more (including me)!!
I love it. Great video. Very detailed instructions. I am ready to make the jelly.
Thank you..
Ahmad Khatri
You're welcome!
I love that u use the whole lemon . Pith and peel too.
It gets wasted a lot.
I didnt know you could get shelf stable jelly without processing in a water bath. Looks delicious!
Sounds like a recipe for disaster, especially with her putting cooled jelly (end of batch) into jars she just had her fingers in.
My mom made it like this all her life. For her the jam is preserved bec. of very hot filling into the jar. Lots of sugar content /50 % and she turns the jar upside down and it creates a vacuum. It lasts really long if you used fruits without damage. This is how they did it last century. So the sugar is preserving!!
I love this stuff, i did mk. It and it was so good thanks for sharing it with us.
I'd really like to know how much pectin and how much sugar you used in this recipe it's my favorite jelly
I would like the measurements for the sugar and pectin as well. Please let us know if you have decided to withhold the measurements so that we do not keep waiting. Thanks.
@@alanacarleton6016 She said she doesn't give the measurements because the recipe is a family secret.
.Mr and Mrs Luther Faniel
I counted 5 Tbs of Pectin I had to guess on the sugar Approx 8 or 9 cups
Does anybody have e idea how much of each she uses to make this jelly? Doesn't make sense to make this video and not share that but want us to help her with her business..... Right??
When you are cooking with peppers if you put a fan in the window drawing the fumes out it helps a good deal.I also do it with other things that are super strong.
Thank you sooo much for this awesome video!! Im definitely going to try and make it. Also, dont worry about trolls a true cook doesnt need quanities and there is nothing wrong with keeping a family secret!! 💖💖💞💞
Thank you so much!
I made pepper jelly last year for the first time and i love it. I have planted my own peppers this year so I will be trying this recipe! I loved the video and will continue to follow you! Thank you for sharing and I will be adding lemon to my pepper jellies!
Thank you! Best of luck and enjoy the pepper jelly goodness 😊
I am loving your techniques. It looks so easy. Ive been canning for years and itll be my first time making a pepper jelly. Thanks so much for this clip! Xo!! (:
Your kitchen is my dream kitchen, beautiful, colourful and functional. I enjoyed watching you make your recipe. Thanks for the video.
Thank you so much 😊
I use red peppers for sweet jelly.
Avinelle Orr
I use both.
I received my mandarin ginger, mango, pepper jellies and gotta say i am more than satisfied. I really appreciated the HANDWRITTEN thank you note that was included. Packaging was perfect. Thank You very much and i will be ordering more. Myrian from Ft Lauderdale (Tamarac)
Wonderful! So glad to hear this and thank you for sharing, Myrian.
Awsome thank you for sharing I'm be making this in a bit!
LOVE this recipe and your video is so pleasant to watch, very helpful. I do not care for peppers but love this - I followed what you did as closely as I could with no recipe and mine came out so well - Yours must be fantastic!
Thank you so very much for sharing. I'm looking forward to more videos from you.
Thank you so much for your sharing of how to make one of my favorite jellies! Speaking of jelly I am so “jelly”over your kitchen! I could live in there! Thank you again
You are so welcome!
I am shocked at how hateful these people are. Please keep offering tips you feel helpful. Thank you for your time, giving advice on what works for you and might be able to help us. It looks yummy an I am so thankful you have contributed to help in the making of our own or to purchase one of yours!!
Came yesterday. Quick shipping. Oh my goodness. It tastes really good.
So glad to see this !!! I always seed my jalepenos but never again!
I'm looking forward to trying this! It looks delicious!!
I just found your channel and i love your video, i could listen to you talk all day
She's right about wearing gloves! Im a guy and i was cutting hot peppers this time. And then i had to "pee"! I wont make that mistake again!
Opps!!
I did something similar to that. My husband and I got up early one morning to harvest out garden goodies. We spent an entire day harvesting our jalapeños and tomatoes, (to make our hot salsa), from our garden. As we were finishing up, we looked over to our table and counters and admired all of our hard work.
That night I went to take my contacts out and OHHHHHHH LORDY!😱 I had to throw them away!!!
Now I make sure I always use my glasses. Lesson learned.😉
Ouch!😳
Been there, done that. 🙃🤣😣 Pour milk on a rag for relief! Lol
I normally wash my hands with yogurt to relieved the burning sensation
Mark Heppleston Oooouch! 😩
I must have watched this 10+ times. Such a great recipe. Please do more videos.
This was amazing! I could watch you all day.. I’d LOVE to order some jelly!
I've used this video as the foundation of now 3 seasons of great hot pepper jams !!
Thank you so much for sharing this with me Sandra. I have wanted to make pepper jelly and you have properly inspired me 😍
Thank you very much for making this informative video. I cant wait to make own pepper jelly!
Use a ninja blender. It will work circles around your food processor. It has three sets blades running up the length of the pitcher. You will be amazed at how fast and well they work.
Steve Ss
I have a Ninja Food processor and Blender. The BEST!
I now use a Vitamix blender, it's great.
That pepper jelly looks wonderful. I need to try this.
1.love hot pepper jelly! 2.Sandra is like the living embodiment of The Empress tarot card! 3.thank you for a lovely and informative video!
You are so welcome and thank you!
Just got done making this and I hope it turns out great !! I'm really excited 😆 Your video was very helpful thank you very much !! I didn't add as much sugar as you did im sure, I used 4 cups, I didn't want it too sweet. It tasted yummy while I was jarring but we'll see 🤷♀️
That is great to hear, Anita! I hope you have lots of yummy pepper jelly to enjoy :) Thank you so much for reaching out to me and sharing this.
Like the jars! Where can we purchase the jars! I make pineapple serrano jalapeno jelly for holiday gifts.
CinnamonGirl'sCafe
Happy New Year! I get my jars from Yarmouth, ME...New England Quality Containers, a small jar distributor.
The Jar Store... straight sided jars and twist off lids
WALMART