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 Pomona's Pectin I was able to use just enough sugar to call the works a "jelly" while preventing the batch turning into hellfire candy.
Provided by YummySmellsca
Categories Jellies
Time 35m
Yield 2 1/4 cups, 18 serving(s)
Number Of Ingredients 7
Steps:
- Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.
- Add the lemon juice and calcium water to the pot and bring to a boil.
- Whisk together the sugar and pectin and add to the boiling mixture, stirring well.
- Cook 1 minute, stirring constantly.
- Process 10 minutes in a waterbath or store in the fridge up to 1 month.
Nutrition Facts : Calories 43.4, Fat 0.1, Sodium 1.6, Carbohydrate 11, Fiber 0.1, Sugar 10.3, Protein 0.1
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