Ingredients
-
2
-
1
-
1
-
2
-
2
-
2/3
-
2
-
-
-
-
-
-
-
-
Directions
Sweet Heat Pepper Jelly, I had always wanted to make a pepper jelly with my homegrown beauties, especially since the Tabasco and Scotch Bonnets have a decent, fruity flavour to them in addition to searing heat A simmer in apple juice draws out the acidic, slightly bitter notes and makes them disappear, and by using Pomonas Pectin I was able to use just enough sugar to call the works a jelly while preventing the batch turning into hellfire candy , I had always wanted to make a pepper jelly with my homegrown beauties, especially since the Tabasco and Scotch Bonnets have a decent, fruity flavour to them in addition to searing heat A simmer in apple juice draws out the acidic, slightly bitter notes and makes them disappear, and by using Pomonas Pectin I was able to use just enough sugar to call the works a jelly while preventing the batch turning into hellfire candy
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Steps
|
1
Done
|
Combine Apple Juice and Minced Peppers in a Pot. Bring to a Simmer and Cook For 20 Minutes. |
|
2
Done
|
Add the Lemon Juice and Calcium Water to the Pot and Bring to a Boil. |
|
3
Done
|
Whisk Together the Sugar and Pectin and Add to the Boiling Mixture, Stirring Well. |
|
4
Done
|
Cook 1 Minute, Stirring Constantly. |
|
5
Done
|
Process 10 Minutes in a Waterbath or Store in the Fridge Up to 1 Month. |
