I used to chop my veggies in a food processor to save time. They had a shredded look to them. I appreciate how you patiently chopped them into cubes. They have a much better finished product. Now I know why my pepper jelly never came out as perfect as grandmas. It does now!
Oh, thank you! Well, I just got my first food processor from my son about a year go and I've still not used it for many things. I guess now I can save myself from even bothering to try it for the pepper jelly. I'll take your word for it that dicing it up turns out better. Thanks for the tip!
@@OldTimeKnowledge I do use a big food processor in the fall when I have bushels of canning to do, but on a relaxed Saturday in early spring it was therapeutic to hand dice =)
@@cut-- What are some of your favorite things to can? I've been all about canning soups lately. I'm pretty well stocked on meats, but I just feel like I can never have enough soup ready to go.
I love your recipe and the fact that you do measurements like some other ones don’t do measurements they just said three peppers or four pepper, so whatever peppers but not the measurements as cups. Thank you for doing that. It always helps when you do measurements.
Thank you for sharing this video! It's hard finding a recipe for pepper jelly with powdered pectin. We have over 100 jalapeños from our garden & this is definitely one way I'm going to use them.
I'm new to your channel and I have to say, you are an absolute delight to watch and listen to. I look forward to continuing to binge-watch and build momentum to make the things you do. Thus far, this jelly, bisquits, and your apple butter are on my to-do list.
@@OldTimeKnowledge Definitely not too kind; you deserve all the accolades, beautiful soul. I resonate with you, your vibe, and your accent so much!! I'm chomping at the bit to make this jelly. We have so many peppers (sweet and hot), I can't think of a better way to enjoy them. I appreciate you and the knowledge you're inspiring within me.
Good work there. I like the video. You done well. I will try with the new peppers. I'm not a big bell pepper fan. I like the information on canning. God speed
I just lowered my jars into the water-bath canner. Smells great and looks beautiful. Now to figure out how to make the same consistency with more peppers.
I’m not sure what to tell you about that. I do know that you’ll want to make sure that it is acidic enough for a water bath canning so you don’t want to add so much pepper that it throws off the acidity of the final product. But I also know that you can obviously can whole jars of pickles or pickled peppers and so forth as long as there’s enough vinegar in it then it should be fine. Maybe just look around for other pepper jelly recipes and see if you see any that call for a greater quantity of peppers. I’ll be interested in what you find out!
Well, there's no reason why you shouldn't be able to make these with only hot peppers, but if you do, this jelly is going to be HOT 🔥, and since the recipe also has vinegar, I suspect that might intensify the heat. 🥵 By all means try it out! Let me know how it goes. 😃
Just made this. We LOVE IT!!! thanks for sharing the recipe & I’ll definitely be making this regularly bc when my hubby really likes something he is all in & it won’t take too long for it to be gone 😀😀
I'll be honest, I'm not really sure! I would think you could double the recipe, but if it were me, I think I might do one batch first just to make sure I'm pleased with the end product and then do the second. I hope you enjoy this pepper jelly!
I don’t think the amount of sugar or type of pectin is going to impact the safety of this because of how much vinegar is used. You might look up other pepper jelly recipes that use reduced sugar pectin just to see what others have to say. The main thing is make sure you have plenty of vinegar as written because that is what keeps it acidic enough to make it safe for water bath canning.
Unfortunately, I have no idea what that is. I suggest going to the website for the National Center of Home Food Preservation. They have many canning recipes.
You can water bath something like this in any pot that’s deep enough to put the jars in and cover them with at least an inch or two of water. It’s also important that your jars aren’t sitting directly on the bottom of the pot so you’ll either want to fashion some sort of rack on the bottom or I’ve heard some people will even use a dish towel at the bottom of the pot, although I’ve not tried that myself. The main thing is you just not want the bottoms of the jars bumping against the bottom of the pot because that direct heat is just too much for the glass.
Hmm... it's possible you used too much Sure Jel, or maybe too much diced peppers? Occasionally, I'll have a jam or jelly come out a bit too thick, but usually, it's when it's a no added pectin recipe and I overcook it. I did this a couple of years ago with strawberry jam.
I could just tell the jelly wasn't setting like it should. The best way to know is to test a bit on a plate and put it in the freezer for a couple of minutes. See if it is still super runny and liquid, or if it is clinging to the plate. Also, welcome to the channel! I'm glad you're here. Thank you for watching and taking time to comment!
@@OldTimeKnowledge okay, gotcha. I’ve only canned apple butter and onion glaze (or something like that) I’ve never used pectin. Thanks for replying back to me.
Well, looking at my jars, it does seem like they stay more to the top half of the jar, although there are a few that got suspended in the jelly down lower. I've always seen these canned in these little 4 oz. jars, though, so it almost doesn't matter. This isn't like Jello... it really is more like a jam once you pour it out.
I made this, needed more pectin, so how much extra did you add? Recipe only called for 1 1/2 boxes of Sure Gel way to thin! First batch, wonderful flavor and color, but it did not set up!
You shouldn’t need more than that, but to fix jelly or jam that didn’t set the first time, you can use the instructions here: www.pickyourown.org/how_to_fix_runny_jam.htm You might want to give it 24 to 48 hours, first, to make sure it doesn’t set further. Sometimes it can take that long for a jam or jelly to fully set.
Oh gracious, it's been months since I made this. I'm pretty sure that I realized as soon as they were done that they needed more pectin, so I added more and then processed the jars.
You'll have to come back and let me know what you think! I've never had this with anything but cream cheese and crackers, but if you try it a different way, let me know. Have a Happy New Year!
And yet you not only watched it, but also took time to leave a comment! Amazing! 😂 Fortunately there are lots of other channels on TH-cam that might help you find content suited to your preferences!
Check out my entire Holiday Series with recipes for Thanksgiving, Christmas, and New Year's
th-cam.com/play/PLcyZYj2Dr9a4wv2xCsN8zZXYZWqSVFfWC.html
Your Holiday Series is fantastic. All of our favorites. Thank you.
Best presentation . Great job
I love making it recipe
My second time making
My family love it
Thank you for sharing this video
I used to chop my veggies in a food processor to save time. They had a shredded look to them. I appreciate how you patiently chopped them into cubes. They have a much better finished product. Now I know why my pepper jelly never came out as perfect as grandmas. It does now!
Oh, thank you! Well, I just got my first food processor from my son about a year go and I've still not used it for many things. I guess now I can save myself from even bothering to try it for the pepper jelly. I'll take your word for it that dicing it up turns out better. Thanks for the tip!
@@OldTimeKnowledge I do use a big food processor in the fall when I have bushels of canning to do, but on a relaxed Saturday in early spring it was therapeutic to hand dice =)
@@cut-- What are some of your favorite things to can? I've been all about canning soups lately. I'm pretty well stocked on meats, but I just feel like I can never have enough soup ready to go.
I love your recipe and the fact that you do measurements like some other ones don’t do measurements they just said three peppers or four pepper, so whatever peppers but not the measurements as cups. Thank you for doing that. It always helps when you do measurements.
I'm glad you enjoyed the recipe! Thanks for watching!
We tried this recipe and everyone who tasted it loved it. Thanks for sharing
@@bertm6156 Oh I’m so glad to hear you enjoyed it!
Wonderful!!! Thank you!!!
Thank you for watching!
I made this jelly today for the first time. I used fresh peppers from our garden. It’s awesome! Thank you for this great recipe!
Oh, that’s wonderful to hear! Thank you for taking the time to comment!
Beautiful jars! You presented a very easy-to-follow class on canning. Nice job! ♥️❣️🐝❣️♥️
That's very kind! Thank you so much for watching and for your gracious compliment! 🙂
I will have to try this! Thank you!
Thank you for watching and taking time to comment!
I will try this - one of the best presentations I have ever viewed!
Thank you very much! I hope you enjoy making these and having them on hand! It's delicious!
Thank you! Hey from 🇨🇦
Hey there! Thank you for watching!
Thank you for sharing. 😊
Thank you for watching and for taking the time to comment!
We made this recipe today and it's absolutely DELICIOUS!! Will definitely make more for Christmas presents this year!!
That's so awesome! I'm so happy to hear you enjoyed this video and that now you've got a new Christmas gift idea! 😁
Tks for sharing this recipe tutorial with us
I’m happy to share and I’m glad you enjoyed it! 🙂
Thank you for sharing this video! It's hard finding a recipe for pepper jelly with powdered pectin. We have over 100 jalapeños from our garden & this is definitely one way I'm going to use them.
I love this pepper jelly and I'll bet you will too! Thank you so much for watching. I hope this turns out great for you. 🌶😃
This is a party in a jar! Absolutely gorgeous as a gift as well! Will be making it next week! Thanks for sharing!
Haha I love it - “party in a jar”! I hope you enjoy this! Thanks for watching! 🙏
good with scoops also
That's a good tip! I'll have to try that. Thank you!
I'm new to your channel and I have to say, you are an absolute delight to watch and listen to. I look forward to continuing to binge-watch and build momentum to make the things you do. Thus far, this jelly, bisquits, and your apple butter are on my to-do list.
Aww! You are too kind! I'm glad to hear you're enjoying my videos. I hope you enjoy the recipes and that you'll let me know how they turn out for you!
@@OldTimeKnowledge Definitely not too kind; you deserve all the accolades, beautiful soul. I resonate with you, your vibe, and your accent so much!!
I'm chomping at the bit to make this jelly. We have so many peppers (sweet and hot), I can't think of a better way to enjoy them.
I appreciate you and the knowledge you're inspiring within me.
Thanks for the very informative, straight to the point video!!
You are most welcome! Thank you for watching and taking time to comment!
Good work there. I like the video. You done well. I will try with the new peppers. I'm not a big bell pepper fan. I like the information on canning. God speed
I'm glad you enjoyed the video! Hope you enjoy making this and Merry Christmas!
@@OldTimeKnowledge merry Christmas to you and your family as well
Going to try this
I hope you enjoy it as much as I do!
I just lowered my jars into the water-bath canner. Smells great and looks beautiful. Now to figure out how to make the same consistency with more peppers.
I’m not sure what to tell you about that. I do know that you’ll want to make sure that it is acidic enough for a water bath canning so you don’t want to add so much pepper that it throws off the acidity of the final product. But I also know that you can obviously can whole jars of pickles or pickled peppers and so forth as long as there’s enough vinegar in it then it should be fine. Maybe just look around for other pepper jelly recipes and see if you see any that call for a greater quantity of peppers. I’ll be interested in what you find out!
Love the simplicity of the video. I should be able to do this with hot only correct? Im doing reaper, bonnets, scorpion jellies
Well, there's no reason why you shouldn't be able to make these with only hot peppers, but if you do, this jelly is going to be HOT 🔥, and since the recipe also has vinegar, I suspect that might intensify the heat. 🥵 By all means try it out! Let me know how it goes. 😃
Sounds yummy! Thank you!
Thank you for watching and taking time to comment!
Thank you ❤
You're welcome 😊
I just made this. Perfect
That's great! I love this recipe! 🙂🌶
Easy to follow video with clear instructions. If pectin is difficult to acquire, can I use Xanthan Gum instead?
Unfortunately, I don't know anything about xantham gum, so I'm not sure.
how long is shelf life..it will be my first time canning..looks easy to start..thank you..
Ball canning says on their boxes that you can count on the food being good for 18 months, but often it will last even longer than that.
Great video, thank you 🙏
You’re welcome! I’m glad you enjoyed it! Thanks for watching and taking time to comment!
I just finished making your recipe. Let me tell you , I love it ! Thanks for sharing.
I'm so glad you enjoyed the recipe and took the time to comment! Thank you for watching!
Just made this. We LOVE IT!!! thanks for sharing the recipe & I’ll definitely be making this regularly bc when my hubby really likes something he is all in & it won’t take too long for it to be gone 😀😀
That sounds great! I’m so glad you made this and that it’s something that y’all are going to enjoy!
I want to make this in a couple of days. Can I double the recipe or should I make two batches. Thankyou for the recipe.
I'll be honest, I'm not really sure! I would think you could double the recipe, but if it were me, I think I might do one batch first just to make sure I'm pleased with the end product and then do the second. I hope you enjoy this pepper jelly!
Exactly how I make mine! 😋
How cool! It’s a great recipe. I love it! 😋
Thank you for this recipe it looks like a good one to me.
Thank you! I hope you enjoy it!
Great video. Ty
Thank you so much for watching!
Where can I find the tool that you use to lift the lids up so you won’t contaminate them?
That's a little jar lid lifter tool that usually comes with canning starter sets, like this one: amzn.to/48bq4iT
How many jars did you get? It didn't say and couldn't tell.
Nice video, looks tasty
Hi there! In the video description I provide the full recipe in case you need it. 🙂 This recipe makes about a dozen 4 oz. jars or 6 half-pint jars.
You can use lemon instead of sure jell
Interesting! Do you have a recipe you can share?
Can you make this safe using reduce sugar pectin sure jell ???
I don’t think the amount of sugar or type of pectin is going to impact the safety of this because of how much vinegar is used. You might look up other pepper jelly recipes that use reduced sugar pectin just to see what others have to say. The main thing is make sure you have plenty of vinegar as written because that is what keeps it acidic enough to make it safe for water bath canning.
How would I make this with Mayhaw berry juice?
Unfortunately, I have no idea what that is. I suggest going to the website for the National Center of Home Food Preservation. They have many canning recipes.
I don’t own a canner. Is there another way to give them the water bath?
You can water bath something like this in any pot that’s deep enough to put the jars in and cover them with at least an inch or two of water. It’s also important that your jars aren’t sitting directly on the bottom of the pot so you’ll either want to fashion some sort of rack on the bottom or I’ve heard some people will even use a dish towel at the bottom of the pot, although I’ve not tried that myself. The main thing is you just not want the bottoms of the jars bumping against the bottom of the pot because that direct heat is just too much for the glass.
I am looking to make Rasberry Hot Pepper Jelly. Would you happen to know how much Rasberry I should add ?
I’ll be honest, I don’t know anything about that. I suggest just doing a Google search for a raspberry pepper jelly recipe.
Hi! Just tried your recipe it taste delicious but i feel it’s to thick what did i do wrong?
Hmm... it's possible you used too much Sure Jel, or maybe too much diced peppers? Occasionally, I'll have a jam or jelly come out a bit too thick, but usually, it's when it's a no added pectin recipe and I overcook it. I did this a couple of years ago with strawberry jam.
Hi, new subscriber here. Thank you for this (hopefully) easy recipe. My question is, how did you know you needed to add more pectin?
I could just tell the jelly wasn't setting like it should. The best way to know is to test a bit on a plate and put it in the freezer for a couple of minutes. See if it is still super runny and liquid, or if it is clinging to the plate. Also, welcome to the channel! I'm glad you're here. Thank you for watching and taking time to comment!
@@OldTimeKnowledge okay, gotcha. I’ve only canned apple butter and onion glaze (or something like that) I’ve never used pectin. Thanks for replying back to me.
Can you substitute honey for the sugar?
I'm not sure. I have never tried making jams or jellies with honey. Seems like it might not set as well, though.
Can you add habanero peppers to it
You certainly can, but I’d be afraid to do it! 🌶️🥵🔥😂
@Old Time Knowledge Thank you so much for your quick reply. Merry Christmas to you and your family.
Do the peppers stay to the top or does it settle down through out the jam.
Well, looking at my jars, it does seem like they stay more to the top half of the jar, although there are a few that got suspended in the jelly down lower. I've always seen these canned in these little 4 oz. jars, though, so it almost doesn't matter. This isn't like Jello... it really is more like a jam once you pour it out.
First time I had pepper jelly 😋 I was 55 lol
Better late than never! 😁
@@OldTimeKnowledge 🤣🤣🤣
I have fruit pectin powder. In bulk. How much do I add
The Sure Jell that I use is in 1.75 ounce boxes so one and a half times that amount would be 2.625 oz.
Wondering with that recipe how many jars did it make
Hey there, Kim! This recipe makes about a dozen 4 oz. jars or 6 half-pint jars.
I made this, needed more pectin, so how much extra did you add? Recipe only called for 1 1/2 boxes of Sure Gel way to thin! First batch, wonderful flavor and color, but it did not set up!
You shouldn’t need more than that, but to fix jelly or jam that didn’t set the first time, you can use the instructions here: www.pickyourown.org/how_to_fix_runny_jam.htm You might want to give it 24 to 48 hours, first, to make sure it doesn’t set further. Sometimes it can take that long for a jam or jelly to fully set.
I have seen a lot of reviews on allrecipes that state to use 2 full packages of Sure Jell powder. Which is what I will be doing.
Probably needed 9 tablespoons. That’s what I use.
When did you add the extra pectin or Sure Jel?
Oh gracious, it's been months since I made this. I'm pretty sure that I realized as soon as they were done that they needed more pectin, so I added more and then processed the jars.
I made this last night, my jelly hasn’t set. 😢what did I do wrong, first time making jelly.
It's happened to all of us at one time or another! Here's what you can do to save it! www.oldtimeknowledge.com/how-to-fix-jam-or-jelly-that-didnt-set/
Red pepper jelly
You can use peppers of any color! 🙂
First Response - Looks good. I will have to try this.
You'll have to come back and let me know what you think! I've never had this with anything but cream cheese and crackers, but if you try it a different way, let me know. Have a Happy New Year!
too much BLAW BLAW BLAW & CHOP CHOP CHOP....3 minuets would have been plenty of time for this video !
And yet you not only watched it, but also took time to leave a comment! Amazing! 😂 Fortunately there are lots of other channels on TH-cam that might help you find content suited to your preferences!
very rude of you! fast frward
Red pepper jelly