I have lost my recipie for Red pepper jelly, I made this last christmas and gave it out for gifts it was a great hit i do know it had 6 red peppers sugar and White vinegar.
nanasee1,
Oct 17, 10:57pm
Is it this one 2 large peppers 4 small dried chillies 1 cup white wine vinegar 35 g (1/2) pack powdered jam setting mix ½ c water 2 cups sugar Food colouring – optional Use peppers of one colour only. Remove & discard stem & seeds. Chop them finely – preferably in a food processor. Tip into a medium size pot, add the chillies & rinse the processor out with vinegar. Boil gently 3- 4 minutes then add the jam set mixed with water. Boil briskly uncovered for about 5 minutes. Add the sugar and bring back to the boil stirring frequently. (If the colour needs depth add food colouring) Boil for 4 -5 minutes or until setting point. Lift out & discard the chillies. Pour into hot jar and seal with metal lids
djbryant,
Oct 18, 12:30am
No the one Im after uses 6 peppers no chillies
uli,
Oct 18, 12:38am
Why not try the one above for a change!
kay141,
Oct 18, 1:38am
I'd like a recipe too but definitely no chillies for me.
nanasee1,
Oct 18, 3:50am
Just leave the chillies out of the recipe, it won't affect the end result with setting etc,it just won't have the 'bite'
kay141,
Oct 18, 6:21am
x1
I found this one in my stash. It lis a photocop and ooks like it came from the Foodtown magazine.
Red Pepper Jam
1 & 1/2 cups finely diced red capsicum 1 apple, peeled, cored and finely diced 1 cup cider vinegar 1/2 cup water 2 cups sugar In a medium saucepan, simmer the capsicum, apple, vinegar and water for 10 minutes, stirring occasionally. Add the sugar and stir until it has dissolved. Simmer for 8 to 10 minutes until jam is thick and glossy. Pour into heatproof containers or glass jars and seal. Store in the fridge. Makes 3-4 small jars.
Perhaps this could be turned into a jelly by straining before adding the sugar.
djbryant,
Oct 18, 8:12am
Thanks guys for your help.will try them all and hope for the best.
griffo4,
Oct 19, 4:32am
This is one of Alison Holst's recipes l must have got off here earlier this year or typed it out from somewhere else and it has no chillies in it Her recipe says cider vinegar instead of white
Alison Holst - Red Pepper Jelly – 1 1/2 cups minced or finely chopped red peppers – 1 cup cider vinegar – 1/2 packet powdered pectin – 1/2 cup water – 2 1/4 cups sugar. Remove the seeds and stems from 2-3 large red peppers and mince or chop or blend. Measure the solids and the juice into a large pot. Add the vinegar and the pectin mixed with the water. Boil, stirring frequently for five minutes. Add the sugar, stir well, bring back to the boil and boil briskly until setting consistency is reached. Pour into clean heated jars and seal.
griffo4,
Oct 19, 8:21am
l have another couple of recipes but they both have cider vinegar in them but l am sure you could use white vinegar
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