Jellies forum: Hot Pepper Jelly
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|I made some hot pepper jelly today that used 12 oz cranberry juice as well as 4 oz cider vinegar. The peppers (4 jalapenos and 2 unidentified hot yellowish peppers, NOT banana peppers) simmered in the vinegar and cranberry juice. Then strained and added to 5 cups of sugar. Brought to a boil and liquid pectin added. Extremely yummy. Nice heat.
I am going to make another recipe that keeps the bits of pepper in it. It calls for red bell peppers minced, as well as the hot peppers of my choice. No cranberry juice, but after I make the first batch according to the recipe, I may play a little. I know I need the acid if I am canning the bits of pepper in the jelly, but I have no idea how much acid the cranberry juice has, the vinegar states it has 5% on the label. Any suggestions about the acid content required if I keep the bits of pepper in the jelly?
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