I’ve been working on this for years.
Charlie’s Pepper Jelly #2
I usually make it with red poblanos. I grow the ones that I can ripen and have some heat as well as poblano flavor.
I don’t use the green parts, and sometimes add whatever ripe peppers I have; lately piquillo, Fresno, Corno di Toro.
Frozen peppers for jelly , on the right
This year’s recipe…I think…
Red Poblano Pepper Jelly
Might try orange marzanos with it.
[Pepper Jellies and the Manzano Chile- Chileunderground]
Would love to use some of the pickled cherries I made.
[Cherry Season is Here, and Cherry Pepper Jellies are Great]
I’ve tried a variety of liquids ( white grape, white cranberry, apple juice, vinegars) ,and pectins (Pomona, liquid pictin , powdered pectin, no pectin), trying to use limited sugar.
Anybody mastered this? I don’t want jam or preserve, I want a clear jelly. A bit of chopped pepper would be okay.