In a previous instructable I showed how I make Minted Hot pepper Jelly http://www.instructables.com/id/Minted-Hot-Pepper-Jelly.  Late last summer we ran out of mint but we still had hot peppers growing in large quantity so I decided to replace the mint with Ginger and we really liked the outcome.  This recipe is essentially the same as Minted Pepper jelly with two exceptions:
  • Ginger is substituted for mint
  • I try to use exclusively yellow, orange or red hot peppers while for the mint jelly I use green

Step 1: Warning: Handling hot peppers

• Use gloves when handling hot peppers.
• If the Capsaicin (which is what makes the heat in Chilies) gets in your eyes you will be miserable for a while.

Capsaicin affects epithelial tissue especially in the non keratinized epithelium in the mouth, esophagus, nose, and eyes.

  • What increases the heat?
  • • Water washes away the oils or mucus that protects tissues and so will increase the heat from Capsaicin.
  • • Anything that is salty or contains alcohol will increase the heat as well.
  • What decreases the heat?
  • • The fat in Cold milk bring the Capsaicin into solution and thus decrease a burning sensation (and according to Wikipedia caseins in milk have a detergent effect bringing capsaicin into solution to disolve it).
  • • Cold sugar solution (10%) at 20 °C (68 °F) is almost as effective.
What could I use in replace of the gelatin so it can be made for vegans? (I'm not one, but one of my friends is...so much fun to tease...:) )
Pectin is not the same as gelatin...As far as I know pectin should be vegan and I think it comes from apple and other vegetable matter.....
This is awesome! I love ginger pepper jelly! Nice presentation.
Thanks!...Have you eaten this before?
I have had raspberry pepper jam and have tasted crystallized ginger! <br> <br>I love pepper jam! I would love jelly also but have not tried it.
I suspect your pepper jam is similar if not the same as the jelly....and the making is easy...go for it!

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