Scotch Bonnet Pepper Jelly



Ingredients:
3/4 lb Scotch Bonnet peppers, stems as well as most seeds removed
two cups apple tree cider vinegar, divided use
vi cups sugar
vi oz. liquid pectin (both pouches inward the box)

Directions:
In a blender, puree peppers as well as one-half of the vinegar. Prep jars/lids. In a heavy bottomed pot convey the puree, remaining vinegar as well as carbohydrate to a boil. Boil for 10 minutes. Add the pectin. Return to rolling boil. Boil ane minute, stirring constantly. Remove from heat. Ladle into jars, leaving 1/4 inch caput space. Process inward a boiling H2O bathroom for 10 minutes.

Yield: approx. vi 8-oz jars, ane 4-oz jar


Quick tip: I used my Vita-mix as well as it pretty much pulverized all of the seeds inward the peppers. The few that remained, floated to the happen of the jelly. I don't heed this precisely it y'all desire an solely seed-free jelly, run the pulp through a sieve earlier the boiling step.

Note: Influenza A virus subtype H5N1 groovy beginning for canning data is the Blue Book direct to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books as well as equipment I detect useful.
My thoughts:
I don't know most y'all precisely my peppers actually don't appear to ripen until pretty like shooting fish in a barrel inward the flavor inward whatever existent numbers. This is a groovy recipe to piece of occupation upwardly a bounty.

Pepper jelly has that unique character of beingness both right away shockingly hot as well as sweetness at the same time. Luckily, scotch bonnets pick out a flake of a fruity Federal Reserve annotation to them as well as then this jam isn't all flames. It is rich as well as complex tasting equally well. I recommend a sparse spread of it on a sandwich or equally a glaze on meat. Anywhere really, y'all require sweetness heat.

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