I Made My First Jell-Y! - What to Blog, What to Blog, What to Blog? Blog at Allrecipes.com - 118499

What to Blog, What to Blog, What to Blog?

I MADE MY FIRST JELL-Y! 
 
Aug. 13, 2009 10:37 am 
Updated: Sep. 24, 2009 11:27 pm
WE BE JAMMING!
I'll admit that I was scared to can anything. I always imagined a can bursting into a million glass shrapnel pieces like in Saving Private Ryan and hurting everyone within a 20 feet vacinity. Yes I know. I lost some marbles when I was in the Army.
Anyways, with all the green tomatoes I have in my garden, I knew that freezing pasta sauce was not going to be sufficient for this year. Also, with Can_It_Rachael and Pam-3BoysMama blogs, I couldn't resist trying to jam something. So, I picked the easiest looking jelly recipe I could find. Red and Green Christmas Jalapeno Jelly was what I resorted to making because I had all the ingredients on hand and fresh jalapenos from the garden.

But before we start jamming, let's prepare and organize.


PRETTY PURPLE GLOVES TO PREVENT JALAPENO BURNS FOR THE NEXT 12 HOURS


STERILE JELLY CANS


STERILE LIDS SOAKED IN ALREADY BOILED WATER
FOR SEASONED CANNERS, THIS IS COMMON KNOWLEDGE.
FOR ME, I RESEARCHED THIS AND FOUND:

Jar Bands can be reused and do not need to be sterile.

Jar Lids must be sterile and can only be used once.


INGREDIENTS:

1 CUP CHOPPED RED BELL PEPPER

1/2 CUP CHOPPED JALAPENO PEPPER

5 CUPS WHITE SUGAR

1 1/2 CUPS APPLE CIDER VINEGAR

1 (6 FLUID OUNCE) LIQUID PECTIN
 

DICE SOME JALAPENO PEPPERS AND RED BELL PEPPERS FOR OPTIONAL PEPPER FLOATIES IN THE JELLY


AS FOR THE REST OF THE PEPPERS, USE A FOOD PROCESSOR TO MAKE...


PEPPER MEDLEY BABY FOOD
 

POUR PEPPER MEDLEY BABY FOOD AND DICED PEPPERS IN A LARGE POT

I made the mistake of using my second largest pot and the jelly overflowed. Also, please excuse the scratches in my pot. Its my oldest pot and I have a bad habit of using metal utensils and not plastic.


ADD SUGAR


ADD VINEGAR


BRING TO A ROLLING BOIL


BOIL FOR 3 MINUTES

REMOVE FROM HEAT AND LET COOL FOR 5 MINUTES


STIRRING CONSTANTLY, ADD PECTIN AND COOL FOR AN ADDITIONAL 2 MINUTES


OPTIONAL STERILIZED TOOLS FOR EASY POURING AND TO MAKE JELLY WITHOUT FLOATIES


YOU MAY EITHER DO

A. POUR JELLY INTO SIFTER/FUNNEL TO MAKE CLEAR JELLY.
OR
B. POUR JELLY STRAIGHT INTO JARS TO INCLUDE FLOATIES.


LOOSELY PUT LIDS AND BANDS ON JARS
 
PUT JARS IN WATER BATH FOR DESIGNATED ALTITUDE
For those who were concerned that I did not do this part, I actually did but decided to not include it in the blog because I was doing a step-by-step as written in the recipe
I really am not trying to give my children botulism people!!!
REMOVE JARS FROM WATER BATH
TIGHTEN BANDS AND LET COOL ON A TOWEL.
 

CLEAR JELLY


JELLY WITH FLOATIES


THEN YOU ARE DONE!

AFTER COOLING, MAKE SURE LIDS ARE SEALED BY VERIFYING IF THEY POP.
IF THEY DON'T POP, THE LID IS SEALED.
IF THEY DO POP, THE LID ISN'T SEALED.
LAST BUT NOT LEAST...
 
TASTE TEST!!!
DOESN'T IT LOOK SO NUMMY?
 
As for the rest of the cans, I have 24 quart, 12 pint, and soon to be 24 jelly jars. Since I'm a little more confident now, I am definitely canning my pasta sauces in the quart jars, salsas in the pint jars, and using the jelly jars for small quantities of tomatillos and to make more
jams, jellies, and preserves.
 
 
 
Comments
Aug. 13, 2009 2:03 pm
I am sooo proud of you! I can see another canning fan-at-ic in the making! With your gardening skills and how you are concerned about what your family eats, you will have a pantry filled with jars in no time! Jalapeno jelly is perfect on thin sliced roast beef sandwiches or with a sharp flavoured cheese.
 
Aug. 13, 2009 2:40 pm
She gardens, she cooks, she's a great photographer, and NOW.....she CANS!! Great job Josephine!
 
Aug. 13, 2009 4:18 pm
Nice job, Josephine! You've got me wanting to make jelly, and I don't even eat the stuff! Is it pretty spicy? I like hot stuff! Great pictures and great blog!
 
Aug. 14, 2009 4:22 am
It looks great, Josephine. My hubby would love that, I wonder how spicy it is, he also likes hot. Thanks for sharing!
 
Aug. 14, 2009 6:42 am
Good job, Josephine! Don't can too much is you're comtemplating a move to Hawaii! Unless of course you want to drop it off in NM on the way!
 
Aug. 14, 2009 8:02 am
LOL swchef. I'm not going to can too much. Just enough to last until August 2010 - Spring 2011. We won't be moving until then. Also, my daughter's piano teacher is all about canning but doesn't do it because she teaches at the university, teaches piano on spare time, and getting her PhD. Also, MIL/FIL and SIL/BIL love canned food so I'm sure any of them would be willing to take my load in case we still have canned food by the time we have to move.
 
Joannie 
Aug. 14, 2009 8:25 pm
Great job! I've been thinking about trying my hand at canning as well. You make it look easy as well as delicious!
 
suntan2002us 
Aug. 14, 2009 8:30 pm
I need to know how to do grape jelly..
 
Aug. 14, 2009 10:09 pm
For those of you that are concerned with the process that the recipe stated to make this jelly, please do not use this blog to post your concerns. NO! I'm not purposely trying to feed my children botulism or mycotoxins in general. YES! I do know that the USDA rules and regulations for canning jams, jellies, and preserves include a water bath at the end of the canning process. Please do not be concerned. Even though I wrote this blog as a step by step to the recipe directions, I did do the designated 10 minute water bath for the pepper jelly jars as stated by the USDA for my altitude.
 
Aug. 14, 2009 11:18 pm
Well I think you did a Fabulous job! You have the knowledge, experience and the ability to feed you family the safest and freshest possible way.I commend you for giving something you might not be familiar with, a try! Thank You for the inspiration!
 
Aug. 14, 2009 11:19 pm
Great!
 
Aug. 15, 2009 3:11 am
I too made my first jelly this year. I had a plum tree that produced the biggest crop I had ever seen. That plum tree is what inspired me. I just could not let all that fruit go to waste. So I made plum jelly. Then the Blackberries started to come in. I never intended on makeing any Blackberry Jelly because I do not like the seeds but I found out how to remedy that problem, STRAIN IT!! So I commenced to making Blackberry Jelly, Blackberry/Plum and Peach when my Peach tree started bearing. Needless to say, I have enough jelly to last into the next millennium, but I had fun and success!!! I even tried my hand at Fig Preserves, I have a monster Fig Tree! Lesson here is do not be afraid, just do it!!
 
mama_v 
Aug. 15, 2009 6:21 am
To fit and healthy mom, This jelly is wonderful spicey... without the long term after burn, I suppose because of the sugar. My 5 yr. old grand daughter eats it and loves it.
 
Aug. 15, 2009 6:26 am
oh I think you may have just inspired me... WHAT CAN I CAN?? :)
 
Aug. 15, 2009 8:12 am
Fiona: I would go with this recipe or Wine Jelly off Allrecipes if you have any cheap wine around.
 
Aug. 15, 2009 8:16 am
Sorry Fit&Healthy Mom: Sorry about not replying. The jelly has the slight taste of peppers. The spicyness really is covered/overpowered by the sweetness of the sugar. My 5 year old (really liked it) and 1 year old (I think she liked the crackers more) ate a few bites here and there. Maybe it was just me but it did leave a slight pepper burn in my stomach that night. I can't wait to try it during the cold months of winter.
 
SuCasa 
Aug. 15, 2009 9:10 am
I think you did a great job! I've been doing jalapeno jelly for several years but I use a recipe that's more jalapenos than red/green bells (I'll even substitute some of the jalapenos with serranos -- for those that like things spicier!) Once you get the canning bug, you'll never go back! It's about time I made some more, too! Thanks for the push!
 
Aug. 15, 2009 9:24 am
Oooh, that looks DELISH!! (I like the floaties!) I make my own jam all the time, but I limit myself to fruit for now. You've inspired me to try canning more!
 
Aug. 15, 2009 11:06 am
I make hot pepper jelly all year round, I try to do it when peppers are on sale at the store. It makes a really great teacher gift or gift to anyone for that matter. I find I usually have to give people directions of how to use it. My absolute favourite is with a baked brie and some substantial crackers. I make so much of it at one time that I have a note to self on my recipe of how many cups are in a 4kg bag of sugar, cause it takes the whole bag-1/2 cup.
 
Aug. 15, 2009 11:13 am
"She gardens, she cooks, she's a great photographer, and NOW.....she CANS!!" Avon should have also added that you are a comedian as well! It kept me laughing and I am so glad someone else has pans that look like mine ;) Welcome to the world of jelly! Its addictive ;)
 
Aug. 15, 2009 1:48 pm
I have a case of quart jares still in the back of my Jeep, looks like you have pushed me just that much more to try something new. Thank you, my other half loves spicy. Guess this is the recipe I was looking for.
 
Aug. 15, 2009 2:27 pm
The jelly looks great! I make tons of all kinds for our guests. Try the jalepeno on scrambled eggs. Wonderful! Right now I'm making Queen Anne's Lace jelly and Lavender. Then I put both together and call it Lavender and Lace.
 
Aug. 15, 2009 4:20 pm
I guess I should clarify myself. If the lid pops after the water bath, it is sealed. If it doesn't pop, you might have missed it or it isn't sealed. In the pictorial, I was talking about after they have cooled. If the lid moves up and down and pops when pushed on, it isn't sealed. If the lid doesn't move when you push on it, it is sealed. Also, you can unscrew the band/ring and verify if it is sealed by slightly tugging on the lid. If it stays put, it is sealed. If it comes of, definitely not sealed. At least, not anymore.
 
Aug. 15, 2009 4:21 pm
*off*
 
Aug. 15, 2009 4:21 pm
Oh, I thought by the pop she meant if you push on the lid; if you push it and it pops, it isn't sealed and if you push it and it doesn't pop, it is. Anyway, great job Josephine - you make me want to can and I don't even have a garden!
 
Aug. 15, 2009 4:22 pm
Oops - I type slowly, LOL.
 
Aug. 15, 2009 4:24 pm
That's what I meant. After it cools, if you push on the lid and it pops, it isn't sealed. If you push on the lid and it doesn't pop, it is sealed.
 
TRISECTD 
Aug. 15, 2009 6:14 pm
Now I know what to with all the jalapenos and other peppers from my garden. Thanks
 
Bonnie 
Aug. 16, 2009 4:48 am
I know just how you felt. I also taught myself to can about 40+ years ago. Now I am sharing my love of this craft with my granddaughters. You go girl!
 
Bennie 
Aug. 16, 2009 6:25 am
I would love to can something like sausa.I take all my tomatoes to work. Has anyone got a great saysa recipe to share? bjscks@yahoo.com
 
Aug. 16, 2009 7:03 am
great job! I have been canning for 40 years. Practice makes perfect and it is always fun to eat your mistakes. If I can ever help you just holler!
 
Aug. 16, 2009 7:46 am
I'm new to this site and have never read the blogs, but I'm glad I read this one! We love spicey jams and jellies. I have been buying them at specialty stores for a long time, particularly using jalapeno raspberry jam on salmon, I just spoon it onto the salmon then bake it for 25 min. Delish! We also like it spooned over cream cheese. Now I'm going to look for a recipe to make my own. This one sounds good too! Thanks for the inspiration.
 
jerilee1069 
Aug. 16, 2009 9:23 am
Congrats to all that are bringing back a tradition. I have been canning jams and jellies for 5 years now so am getting good and cranking them out. I make 4 oz jars and put them with homemade candies as Christmas gifts. It is fun for me and does not give people odds and sods sitting around their house that they don't need. Have had no complaints about the "wrong thing" either.
 
Aug. 16, 2009 1:02 pm
Canning is one of the most peaceful and pleasurable things I do all year. I'd recommend it as an alternative to expensive psychotherapy, joining random religious sects, and remarriage. When something beautiful results, it's like a miracle following a long period of intercessory prayer. Welcome to the Sisterhood of "Putting Up".
 
charlie 
Aug. 16, 2009 1:35 pm
I was inspired to look into this blog by the title. What fun. And, I love jalapenos and every hot pepper. Thanks for the inspiration and great ideas for snacks and supper.
 
Aug. 16, 2009 1:57 pm
Thank you for your step-by-step pics. I'm so much a picture person and I may consider trying this now that I have a better idea of what happens!.. :) Great job!
 
Aug. 16, 2009 2:49 pm
I had to come back to this blog because I really want to make this jelly, but don't want the floaties. Looks like you used the same method I used to get the peels out of my Limoncello. LOL :)
 
Aug. 16, 2009 6:55 pm
Awesome! You're so brave, it makes me want to try canning soon!
 
Rachel 
Aug. 17, 2009 6:31 am
Very impressive! I'm totally ignorant about the canning process but love making things homemade. Your step-by-step pictures really make the process clearer to someone like me who has barely any knowledge of it! (I had to look up botulism!) I am very picky when it comes to fruit preserves and jellies and the idea that I can make my own tailored to my own taste is very appealing! Thank you for an awesome post!
 
Aug. 17, 2009 7:50 am
I just had to laugh at your description of pepper medley baby food. Maybe for a really sadistic mommy! (No, I am not accusing you!)
 
socalmom 
Aug. 17, 2009 7:51 am
Thanks for the inspiration - I've been wanting to try to can some vegies and such - but I'm afraid I'll do something wrong and poison my family! Oh well, I'll just eat it first. . . . and see what happens!
 
Sep. 24, 2009 11:27 pm
That's what we are doing too. Husband is the guinea pig though.
 
 
 
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JOSEPHINE ♥ ALLRECIPES

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