Ingredients
-
4
-
3
-
2
-
3 1/4
-
1/2
-
3
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Balsamic Red Pepper Jelly, This is the first jelly or jam I tried after a friend of mine made me try some pepper jelly she had I fell in love with it and now make it for Christmas to give as gifts It’s actually requested now , I love red peppers and I love using balsamic vinegar, so I was hoping to really enjoy this recipe but I did not
I found the peppers annoying to process without liquid, as use a blender instead of a processor I had to add the vinegar so that I could get them processed, but it did come up with precisely the correct amount of juice ( 2cups, including juice and vinegar) I have to say that used apple cider vinegar because I didn’t have red wine vinegar, but I honestly don’t think that it would have changed my rating
The colour is a muddy brown, and the leftover bit that I have just tried prior to heat processing was disappointing It left a very strong, almost raw, garlic flavour with me That being said, perhaps the heat processing and some time in my pantry to mellow and blend will make a difference to my review
If it does, I will absolutely update it , This is the first jelly or jam I tried after a friend of mine made me try some pepper jelly she had I fell in love with it and now make it for Christmas to give as gifts It’s actually requested now
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Steps
|
1
Done
|
Wash, Stem and Seed Red and Jalapeno Peppers. |
|
2
Done
|
Finely Chop Enough Red Pepper to Measure 1/2 Cup and Set Aside. |
|
3
Done
|
Puree Remaining Red and Jalapeno Peppers and Garlic in Food Processor. |
|
4
Done
|
Pour Prepared Mixture Into Dampened Jelly Bag or Cheese Cloth Lined Sieve Suspended Over a Deep Container and Let Drip For 30 Minutes. |
|
5
Done
|
While Peppers and Garlic Puree Drips, Prepare 7 125 Ml Mason Jars and Snap Lids Per Canning Directions. |
|
6
Done
|
Measure Sugar and Set Aside. |
|
7
Done
|
Measure 1 1/2 Cups of Pepper Juice Into a Large Sauce Pan. |
|
8
Done
|
Stir in Chopped Red Pepper, Wine and Balsamic Vinegars and Lemon Juice. |
|
9
Done
|
Whisk in Fruit Pectin Until Dissolved. |
|
10
Done
|
Add 1/2 Tsp of Oil to Reduce Foaming (if Desired). |
|
11
Done
|
Stirring Frequently, Bring Mixture to a Boil Over High Heat. |
|
12
Done
|
Add Sugar Then Stir Constantly While Returning Mixture to a Full, Rolling Boil. |
|
13
Done
|
Boil Hard For 1 Minute. |
|
14
Done
|
Remove from Heat and Skim Foam. |
|
15
Done
|
Fill and Heat Process Jars as Directed in Canning Process. |
