![]() Or if you like one that does not come in a powder form, you can buy them dried whole and chop them in your food processor. Add your choice of peppers - you can use powdered peppers like Ghost, Habanero or any other powdered pepper that you like.I like a good thick 18/10 (on the bottom of the pan) and one of my favorites is a Potobelo (got it at Ross). Place your chopped peppers and white vinegar in a stainless steel stock pot (at least 6-8 qt.I leave some of the bell pepper seeds in - I think it gives it a better favor. Pulse until there are no large pieces, but not until it is mush. Chop your bell peppers to about 1/4 inch diameter (or cheat like I do and do it in the food processor).1 pouch liquid pectin (I prefer Certo, but Ball is fine too, it just takes a little longer to set).And the whisk is for breaking up the bubbles in the foam.The hand blendercomes in handy when you have some larger pieces of fruit that are already being cooked but need to be reduced in size.I got it as a watering can at Dollar Tree and it has been invaluable. Also, since my jars have a smaller opening than classic canning jars, I use the pitcher to pour the jams. ![]() The timer has three different timers on it so I can be timing a jam that is cooking, and 2 other events at the same time.Just make sure your lid is on tight before you shake it! I have read that you shouldn’t but have never had any problems with it. I have also been known to shake the jelly when it comes out of the water bath. Make sure you turn it back over before it completely jells though or you will have an air space at the bottom of your jar. Just turn your jelly on it’s head for 10-20 minutes after the water bath. But if the liquid looks thick (like syrup) it will jell. If your fruit floats to the top when you our your first jar, it may need a little more cooking time.I leave some of the bell pepper seeds in – I think it gives it a better favor. 1 pouch liquid pectin (I prefer Certo, but Ball is fine too, it just takes a little longer to set).1 1/2 teaspoons of your favorite powdered or dried pepper flakes (or 2 -3 T of fresh chopped hot pepper).3 cups chopped bell peppers (can be green or red or half and half).We have Joan from High Mountain Dessertteaching us how to make some Hot Pepper Jelly today! I don’t know about you, but I love this stuff! I appreciate her sharing one of her secret recipes with us, and even going above and beyond and giving us some tips on how to make your own jam & jelly! The only jam I’ve tried making is strawberry jam, so I’m excited to try something new!Īlso, if you’re impatient like I am and want to dive right into smothering bread and crackers with it – you can get some straight from Joan herself! It’s Not Your Mama’s Hot Pepper Jelly Ingredients:
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