31 minutes ago, Shelby said:Ok jelly makers. Did I miss a step? How do you disperse the jalapeño throughout the jelly? Or is this normal? After the jars came out of the water bath I swirled them around but it made no difference.
It took forever to de-seed and chop up 2 3/4 cups of jalapeños. And I was nervous. I'm a very new jelly maker. But it set up nicely and it tastes really good. I decided to skip the adding of the green food coloring. Also, I was consulting two different recipes--that were ultimately the same. I followed the directions precisely but they both said I would come out with 6 1/2 pints of jelly. I got 3 with a bit in a 4th jar.
Anyway, I have used up all those peppers so I'm happy.
Hot pepper jellies are the only kind I make and I puree the de-stemmed peppers in a food processor or blender with liquid, leave it steep for awhile, strain through cheese cloth, then add the pepper 'tea' to your sugar as the recommended liquid component.
Works for me.
How did that Cowboy Candy work out? Like a hot pepper version of bread and butter pickles?
