The batch yielded eight 1/2 pint jars.
In order to keep the pepper pieces from floating to the top, I keep turning and shaking the jars until the jelly is cooled. It usually takes about two hours to cool down enough to keep the pieces suspended throughout the jelly.
Oooh, what kind of peppers do you use for this? Also, what recipe do you use? This looks awesome.
ReplyDeleteThat looks good. I feel the need for some chilli jelly coming on. Shame I didn't grow any chillis this year. Oh well, there's always next year!
ReplyDeleteMimi, I hope that you enjoy the recipe that I sent you. Happy Canning!!
ReplyDeleteIG, You can use any variety of hot peppers for Hot Pepper Jelly. Then you won't have to wait until next year!
My grandmother used to make great pepper jelly. Yours is beautiful.
ReplyDeletePepper jelly looks beautiful! I like your technique of turning and shaking the jars to keep the pepper pieces suspended in mid-jelly.
ReplyDeleteThanks Lorie
ReplyDeletethyme2, I use that technique with jams and jellies that have floaters
Always love the way this looks but believe it or not, i have never tried hot pepper jelly. Big fan of spicy foods and salsa but never bought one of these. It always amazes me what us gardeners have never tried. Enjoy!
ReplyDeleteI left something for you at
ReplyDeletehttp://tinyurl.com/2bdam8f
:-)
How colorful! I tried pepper jelly for the first time a couple of years ago and was rather skeptical about it until I tasted it with some Brie cheese on a whole wheat cracker. Delish!
ReplyDeleteThis pepper jelly looks absolutely amazing. Any chance you would share the recipe? I would love to try my hand at making my own rather than buying from the store. Then I can control how hot or sweet it is.
ReplyDeleteI would love this recipe. Your pepper jelly looks almost identical to the one I have tried. email is rmargulski@yahoo.com
ReplyDeleteHey Robin,
ReplyDeleteCould you email me the recipe?
Matt
msullivan8404@yahoo.com