jelly recipe safe?

12 years ago

I made a sweet hot sauce similar to this recipe but I did not BWB it and just refrigerated it. I was wondering if the experts could take a look and see if it would make a safe BWB jelly. Any recommendations would be greatly appreciated.

1 cup 5% white vinegar
1/2 cup lime juice
1/2 cup lemon juice
Half of a fresh pineapple
2 mangoes
1pear
15-20 peppers jalapeno in size
4 cloves of garlic
1-2 of a sweet onion
Splash of apricot brandy
Splash of orange juice
Salt
5 cups of sugar
2 boxes of fruit pectin

Thanks,
Scott

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Comments (2)

digdirt2
12 years ago
Probably as it has lots of acid in it. No guarantee of course since it is an untested recipe.

Dave
scott123456
Original Author
12 years ago
Thanks Dave. All the pineapple jelly recipes I have seen do not call for any vinegar and the jalapeÃÂ±o jellies calls for one cup of vinegar for about 15 peppers, so I doubled that. All the jelly recipes seem to call for 5 cups of sugar. The mangos, pears, and OJ are all acidic and I suppose I could leave out the onion and garlic to be even safer. That just leaves the peppers. I know a tested recipe is the only sure way, but as long as my pH is Below 4.2 I should technically be ok right? How many peppers can one cup of 5% vinegar handle ( they will be food processed)? Will refrigeration alone stop botulism toxin from being formed ?

Thanks,
Scott
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