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Latest pepper jelly trial.

Pepper jelly 6.0

This time I used the “Green pepper jelly” recipe in the Ball blue book. I used Aji Amarillo hot, and Escamillo sweet yellow peppers. The recipe has you puree peppers with 1.5 cups each apple cider and apple cider vinegar, sits raw overnight then juice strained and cooked with powdered pectin, then added sugar and pinch salt. I’ve made others where the puree and liquids are simmered before straining. Once again I messed up the sequence (started with everything in the pot then tried to remove t…