Mar 30, 2013

Surinamese Pepper Jelly

Surinamese Pepper Jelly

With the idea of hot pepper jelly lingering in the back of my mind, I went to the market looking for fresh, juicy and cheerful red and yellow Surinamese peppers. You see, I was about to make the first Surinamese pepper jelly, ever. Something I knew didn’t exist yet.

There are plenty Madame Jeanette sambal recipes online. You also have quite a few pepper jelly’s online, but none of them use Mme. Jeanette’s, who, by the way, are always yellow and never red. If it’s red, it ain’t no Mme. Jeanette.

I also turned it into a, what we call, a halva jam—a less sweet jelly. Preparing this is very pungent, consider yourself warned.

Opposed to what you might think, this is not a crazy hot jelly. Granted, it does have a really serious kick to it, but mainly there’s this fantastic balance between sweet, sour and spicy that makes this jelly totally irresistible.

 

Ingredients:

3 Mme. Jeanette’s
3 Adjoemas (red Surinamese peppers)
1 red bell pepper
1 1/2 cup + 2 tbsp white vinegar
6oz / 170gr geleisuiker speciaal (half sweet sugar with added pectin)
or 9.8oz / 280gr regular jam sugar with added pectin

Make sure you check the instructions of whatever sugar you use. Yours might be different!

 

Directions:

This makes for one 12oz/350ml jar. You might want to consider doubling or even tripling this recipe.

I love hot peppers. Oh, the haze is just a little artistic freedom. I was bored.
Surinamese Pepper Jelly

 
My momma didn’t raise no fool, so I wore gloves. And when you’re working with 6 seriously hot peppers, you might want to consider wearing them too. Just sayin’.
 

Remove the seeds and membranes from all peppers.
Surinamese Pepper Jelly

Put everything into your food processor bowl and blitz until it’s almost a puree.
Surinamese Pepper Jelly

 
This will be pungent. Seriously pungent. Brace yourself.
 

There we are. Bright and hot. I caught a whiff and could barely breathe.
Surinamese Pepper Jelly

Transfer the peppers to a saucepan.
Surinamese Pepper Jelly

Add the vinegar.
Surinamese Pepper Jelly

Bring it to a boil over high heat, lower the temperature and simmer the pepper mix for 10 minutes.
Surinamese Pepper Jelly

Strain the liquid and strain it untouched or it will become cloudy.
Surinamese Pepper Jelly

You should end up with about 1 1/2 cup lovely orange liquid. Now store it next to the carrot juice.
Surinamese Pepper Jelly

 
Just kidding!
 

Pour the liquid into a pan.
Surinamese Pepper Jelly

Add the sugar.
Surinamese Pepper Jelly

Bring it to a boil white stirring now and then.
Surinamese Pepper Jelly

Let the jelly simmer until it reaches 105C° (157F°).
Surinamese Pepper Jelly

Then  I found out that my new Kilner thermometer wasn’t working properly. It went up to 100C° and from thereon the temperature kept dropping.
Surinamese Pepper Jelly

 
Good thing I always keep a few spoons in my freezer to test jelly. Just drop some on the back of a spoon, let it cool off for a minute and run your finger through it. If it wrinkles, the jelly is done. Mine did end up more solid than it should have been. Later on I also found out the new Kilner jars were leaking. Lovely.
 

You’ll need a sterilised 12oz/350ml jar.
Surinamese Pepper Jelly

 
I actually use my old baby bottle microwave steriliser for this! Works like a charm.
 

Pour the jelly syrup into the jar.
Surinamese Pepper Jelly

Seal the jars and let them cool off completely.
Surinamese Pepper Jelly

This jelly is pure, unadulterated bright orange love.
Surinamese Pepper Jelly

What to use it on? Yes, I could hear you asking!

At first I merely used it on top of cream-cheese-laden whole wheat crackers…. but now I add it to marinades, stir-fry sauces, stews and even spruce up my gravy with this.

 
Kay’s Recipe Card

Click here for printable size.

 

Surinamese Pepper Jelly
Ingredients
    3 Mme. Jeanette’s
    3 Adjoemas (red Surinamese peppers)
    1 red bell pepper
    1 1/2 cup + 2 tbsp white vinegar
    6oz / 170gr geleisuiker speciaal (half sweet sugar with added pectin)
    or 9.8oz / 280gr regular jam sugar with added pectin

Directions
    Wear gloves!

    Remove the seeds and membranes from all peppers. Put everything into your food processor bowl and blitz until it’s almost a puree. Transfer it to saucepan, bring it to a boil over high heat, lower the temperature and simmer the pepper mix for 10 minutes.

    Strain the liquid and strain it untouched or it will become cloudy. You should end up with roughly 1 1/2 cup of liquid. Pour it into a pan and add the sugar. Bring it to a boil while stirring now and then.

    Let the jelly simmer until it reaches 105C° (157F°). Transfer it to a sterilised jar, seal it and let it cool off completely.

Meal type: Jam & Jelly
Servings: 1 12oz/350ml jar
Copyright: © kayotickitchen.com

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    13 Comments »

    1. 1

      This looks AWESOME, Kay!

      Maria on Mar 31, 2013 @ 9:12 am Reply
    2. 2

      I like the idea of using spicy peppers in a jelly. Great photography!

      Lauren on Mar 31, 2013 @ 2:18 pm Reply
    3. 3

      Those peppers are beautiful,never seen them here in the states.Are they a new garden project for you?

      Jack on Mar 31, 2013 @ 6:49 pm Reply
      1. No, they’re really common peppers here. You can compare them to habanero!

        Kay on Mar 31, 2013 @ 6:52 pm Reply
    4. 4

      Ouch.tried a habanero once.never again.

      Jack on Mar 31, 2013 @ 6:54 pm Reply
      1. They’re not for the faint of heart, that’s for sure :)

        Kay on Mar 31, 2013 @ 6:56 pm Reply
    5. 5

      I do grow jalapenos,poblanos and a few others.(have a small hot house).sounds like a great recipe.Sounds like alot of fun too

      Jack on Mar 31, 2013 @ 7:02 pm Reply
      1. I’m growing jalapeños again this year, and definitely making jalapeño jelly. But this is also first year I’m trying my hand at lemon peppers and cherry bombs. Can’t wait!

        Kay on Mar 31, 2013 @ 7:26 pm Reply
    6. 6

      I’m new at gardening so i just grow what sounds interesting.Have a few heirloom seedlings already.Tomatoes mostly.

      Jack on Mar 31, 2013 @ 7:34 pm Reply
    7. 7

      Aha now I can make something for my child he love chili and chili jelly look great idea for him. And as a joke i could tell him this is orange jelly LoL, I do that cause he love chilli so no worried with the joke.

      Amato on Apr 8, 2013 @ 11:17 am Reply
      1. My son can actually eat this as well. The kid can eat spicier foods than I can :)

        Kay on Apr 8, 2013 @ 11:19 am Reply
    8. 8

      Hi, I just found your website, I was looking for a recipe to use up beef sausages and used your recipe. It was gorgeous, the sauce was the winner though. Anyhow, I’m exploring your recipes, you’ve a few I’ll use, thank you. Had to comment on this recipe, I do one very similar – its a Nigella recipe for sweet chilli jam. Yours sounds more fiery though. Look forward to your recipes.

      Sharon on Apr 30, 2013 @ 4:55 pm Reply
    9. 9

      I found one of your recipes on Pinterest, and I am totally hooked on your site! The pictures are out of this world, and the recipes sound fab! I found the pepper jelly recipe, which is one of my favorite things on the planet, I’m in love!!
       

      Bethany on Sep 10, 2013 @ 5:26 am Reply

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