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 the sugar) and got a bit of graininess in a test batch. Something about..”…adding it to the fruit before the main sugar, allowing it to dissolve in a low-sugar environment before boiling, preventing clumping and grainy texture, as sugar inhibits proper pectin dissolution if added too early …” That was from Pomona , so not sure it applies. It was otherwise pretty good.
A softish set with 1cup juice 1.5 cup sugar and 1.5 T low sugar ball pectin. I wish it was clearer but that might mean white vinegar rather than ACV.
