Finally, this week I took my notes and started thinking of making a Fiery Jalapeño Jelly instead of a Hot Pepper Jelly-or the Chili Onion Jam that was such a disaster.Īfter some calculations, I decided to drop the water altogether and use only the vinegar as fluid. Then last week I bought some jalapeños to try to make a slightly different version of the jelly. Months passed before I gave it another shot. And that orange flavor wasn’t doing it any favors, either. The texture and presentation were both unpleasant - a clear, transparent and very stiff jelly with tiny, hard spots of chili and onion. The jelly sure was fiery, but I could also taste the orange flavor from the orange stevia - and it didn’t fit in with the other flavors at all! All in all, I was very disappointed with my experiment. I was prepared for a pretty fiery taste, so I kept some yogurt next to me to serve as a culinary fire extinguisher. Actually, it didn’t look very appetizing… The otherwise transparent jelly was spotted with tiny cubes of chili and onion. Well, it had definitely set it was really stiff. The next day, I eagerly took a look at the jelly (or Chili Onion Jam, as I wrote in my notes). Once cool, I put the mixture into the fridge to set and left it overnight.
I removed the mixture from the heat and let it cool down. Then I put all the ingredients (including the gelatin) into a saucepan and let the mixture simmer for 30 minutes until the chili and onion were soft. But as it turned out, I don’t know if I would have gotten a stiff enough consistency with just 1 teaspoon gelatin because there was really a lot of fluid here.įirst, I finely diced the chili and onion. I had planned to use 1 teaspoon gelatin instead of 1 tablespoon, and realized my mistake later. So, without much further thought or any careful planning, I took 10 oz (280 g) fresh red chili peppers, 2 large onions, 3 cups (710 ml) water, 40 drops orange stevia (I have no idea where I got the idea to add orange stevia, but it sure sounded good!) and 1 tablespoon gelatin. And instead of pectin (which I don’t have, and which isn’t that easy to get here in Finland), I decided to use gelatin to thicken the jelly. However, instead of bell peppers, I wanted to use chili peppers - and maybe some onion to enhance the flavors. I’d been thinking about it for a long time when, one day last April, I decided to give it a try. It contained sugar, but I thought it would be easy to make a low-carb version of it using powdered erythritol. Once, while browsing recipes at, I encountered an interesting recipe called Hot Pepper Jelly that immediately caught my attention. Let cool at room temperature until completely cool, then refrigerate for 6 hours or preferably overnight. Add the gelatin to the jalapeño mixture.Ĭarefully purée the jalapeño mixture with an immersion blender (or transfer the mixture to a traditional blender and blend on high for 30 seconds)… Remove the softened jalapeños from the heat. While the jalapeño mixture is simmering, take 1 tablespoon water and add it to a small cup.Īdd 1 teaspoon gelatin powder. Simmer gently, covered, for 15-20 minutes, or until the jalapeños are soft. (Be careful not to touch your eyes, and don’t forget to wash your hands properly after handling the jalapeños if you’re not wearing gloves!)
#Low calorie gelatin recipes how to#
So, let’s take a look at how to make this Fiery Jalapeño Jelly recipe:Ĭhop the jalapeños into smaller pieces. If you cook the mixture uncovered, the liquid will evaporate, leaving you with a dry result. It not only reduces the fiery fumes, but also ensures that you’ll have enough cooking liquid. While cooking, be sure to keep the saucepan’s lid closed.
#Low calorie gelatin recipes windows#
Jalapeños and vinegar release some very strong odors and fumes when heated, so please keep your stove’s extractor fan on high, or open the windows if you can. One important thing to remember is to make sure your kitchen is properly ventilated when you’re making the jelly. That is, the actual preparations and cooking don’t take much time, but you do have to let the jelly set for a few hours or overnight. This is a very quick and easy recipe to make.
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