There are many versions of recipes for this jelly. One of my larger stove top burners stopped working, so I got out my Ball Jam Maker and took a look at the recipes that come with that.
I used their Pepper Jelly recipe, but instead of any green pepper, I split the amount with red bell pepper and dried apricots. It's good, and more of a mild pepper jelly recipe. I made 4 perfect 1/2 pints of jelly.
Next, I'll make a Hot Pepper Jelly. One with a bit more heat to it. This is my first year canning pepper jellies.
I did a lot of researching on the Internet, and many reviews stated that the recipes requiring 2 cups of cider had too much. The Ball Jam recipe book required 2/3 cup for 4 - 1/2 pints.
4 comments:
Sounds hot!
Hows the market going?
Apricot jelly, yes.. jalapenos, no. I love the smell but prefer no hot. But it looks delicious!!
Wow, this sound fantastic, sweet and hot, maybe good for a BBQ sauce?
Great improv, too!
I picked up some straberries on sale yesterday, how about Strawberry-Jalapeno jam? :)
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