One of this year’s batches. Didn’t set as firm as I’d like, but the flavor and heat is perfect.
I made another batch using this Pomona recipe card, and I may reprocess the first one.
Recipe Card 1.pdf (505.1 KB)
This second batch set up with a few bubbles, probably exacerbated by flipping the bottle to distribute the peppers, and might be a bit too firm. I think I used about 4 tsp of pectin and 6 tsp of calcium water with six cups juice and 2 ( or was it 3?) cups sugar. There was also vinegar, fruit juice, lemon and lime juice and a bit of chopped chili.
