Orange pepper jelly/ Spicy pepper jelly

1opj

Necessity is not always the mother of invention; sometimes a bag of colourful peppers may trigger a reinvention. The peppers were not necessary in the first place, and then, I had to invent ideas to use them. A simple grocery shopping that ended up with dozens of sweet peppers pushed me into this dilemma. I tried to find means to use up all the pepper as it is not the much appreciated flavour at home.

My husband suggested, “Make a big mixed pepper salad…I can eat it”. Okay, that was done, leaving a peppery taste in the mouth for a few days. The bulk of the purchase was still remaining to be converted into edible somethings. I sneaked a few into all sorts of curries and that produced quizzical expressions from everyone. ‘Stuffed peppers’ is a lot of work and no one appreciates it, so I did not try that. Pepper soup is still on my list. Before trying it, I had to preserve some of the peppers to take my mind off it.

This recipe was handy hot pepper jelly from allrecipes.com and I gave it a try. It was a sweet orange success!

1 jelly jar

Ingredients

  • 3 orange sweet peppers
  • 1 dried red chilli (Cayenne pepper)
  • 1 cup white wine vinegar
  • 1 cup sugar
  • 3 tbsp pectin

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  1. Wash and chop the sweet peppers into chunks.
  2. In a blender crush the dried red chilly. (Avoid it if you don’t want the heat.)
  3. Add chopped sweet peppers in batches to blend into a coarse puree.
  4. Allow the foam to settle.
  5. Transfer to a heavy bottom sauce pan and add vinegar.
  6. Bring it to a boil and stir it.
  7. Simmer for 10 to 15 minutes lowering the heat.
  8. Stir well and add sugar. (The original recipe calls for 5 cups of sugar but I added one cup and it tastes good.)
  9. Boil for 5 more minutes to reduce the water from the pepper.
  10. Stir in pectin and mix well.
  11. Remove from the stove and let it cool for a while.
  12. As it cools it hardens into a jelly.
  13. Store the jelly in sterilized jars or in the refrigerator for immediate use.

1pepper jelly

It tastes good with Idly, dosa, chappati and as a spread on bread, bagels or croissants.

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About coconutcraze

I'm obsessed with coconuts!
This entry was posted in Preserves and tagged , , , , , , . Bookmark the permalink.

6 Responses to Orange pepper jelly/ Spicy pepper jelly

  1. asha says:

    This an interesting recipe…even my son does not like pepper popping in any dish, it gets slowly picked and moved to the corner of the plate..should try this…

    Like

  2. asha says:

    Must say, the pics are enticing!

    Like

    • coconutcraze says:

      I’m trying!!! Btw, your photos are so bright and crisp…do you use natural light or extra lighting to balance the overall effect?

      Like

      • asha says:

        I try and take the pics close to the windows with ample sunlight, without using camera flash. There are lot of software to enhance the final photo effect like picasa…being an amateur in photography, these final touches do help a lot….

        Like

  3. Balvinder says:

    This looks so delicious and a great way to use up all those orange peppers!
    We have the same problem with peppers, they do leave unpleasant after taste.

    Like

  4. coconutcraze says:

    This jelly mellows the pepper taste but a subtle flavour lingers.

    Like

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