Starting Pepper Jely 10.0 in '22 with this one. ( based on prnted recipes, I think I’ve been working on this since '92).
National Center For Food Preservation Recipe
I like it because it uses pepper juice measures in the recipe.
The ground peppers ( a few red Corno di Toro,
mostly Yellow Corno Di Toro and Quadrati, some Aji Amarillo, some seeded scotch bonnets, one Hot Portugal.
This is the first time I’ve ground the peppers, and it made me wonder about recipes with numbers of peppers, vs volume vs weight.
This was almost 3 cups, and 1 pound 4.5 ounce by weight.
I’m not sure I want to go all vinegar and no juice, and I’d like to use powdered low sugar pectin. I will probably tweak that part.
Maybe finishing like this.
That one also uses a specified amount of juice, alows me to procrastinate, i mean macerate in juice and vinegar overnight.
Im using ACV sparkling apple and peach juice, because thats what I have.
Tasted after vinegar, but before juice, and it could use a lot more heat.
