I made some Habanero Jelly a while back and while it is very yummy after I would open a can it would get moldy in about a week or two. Are there tips and tricks I can do to improve the fridge life of my jelly without impacting the flavor too much when I make my next batch?
Recipe found here: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/
I messed up a bit and tried making my own pectin but that did not end well so I had to basically cook it twice (once with my own pectin and once with store bought)
Next time I make it I want to experiment by adding some pineapple to the recipe
by dfeldan314
3 Comments
A lot can cause jellies to mold, including how much sugar and how it was processed. We can help you better if you provide the recipe and processing method.
Just like the previous poster said we need to know your exact process. What recipe you followed and how you jarred them? Did you process them in a water bath? Did you just put the lids on and let them seal themselves?
I have the same problem with my low sugar jam recipe which I thicken with Pomona pectin and calcium water.
When I open one I put a bit in smaller containers, you know the ones I save from the sauces and condiments that come with almost every take out dinner, and then I freeze the portions I know I won’t use before they get moldy in the fridge. I used to lose a lot of half full jars of my favorite plum jam. No more!