As suggested by many reviewers, I drained the peppers after chopping finely in the food processor; however, I couldn't bring myself to discard all that flavorful, peppery yumminess, so I put the pepper juice in my empty cooking pot and reduced it until it was thick and syrupy (watching carefully to not let it burn) then added in the vinegar (Bragg's), pectin (6 Tbl Ball brand), and chopped peppers (I used a total of 4 cups mixed red/orange/yellow/green sweet and chili peppers from my garden, with a greater proportion of hot chilies than specified) and proceeded with the recipe. I simmered it for 5 minutes before adding the sugar and bringing it to FULL rolling boil for a generous minute. Set up great and tastes awesome! Oh, I also added 1 tsp salt to the recipe, which combined with the existing sweet/hot/sour composition gave it a welcome added dimension. One more thing: I tried leaving some seeds in; they look interesting suspended in the jelly, but are tough to the tooth when eating it, so when I make this again I will minimize or leave out the seeds.
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As suggested by many reviewers, I drained the peppers after chopping finely in the food...