The first time I made this, I followed the recipe exactly. When finished, I tasted a hint of jalapeno, a lot of sweet, and it had the strong smell/taste of cider vinegar.
Not to give up easily, I tried the recipe again. Thinking this shoould have more of a savory taste, even though it is jelly, I made the following adjustments.
1. I used white wine vinegar
2. I simmered a coarsely chopped white onion and 6 cloves of garlic along with 1 tsp crushed red pepper, 1 tsp pickling spice, and 1 tsp whole peppercorns in the vinegar mixture for 30 minutes, then drained off the solids and reserved the cooking liquid.
3. I checked the remaining volume of liquid and added enough white wine vinegar to make exactly 2 cups. I added 1 cup of water.
4. I added the red and green pepper and simmered for 30 minutes until the peppers were "cooked".
5. I added the sugar and continued to simmer mixture until all the sugar was dissolved.
6. I brought the mixture to a rolling boil for one full minute, added the pectin, and stirred until all the pectin was dissolved.
7. I shut off the heat, let sit for 2-3 minutes, then filled my sterilized jars.
8. I processed the filled jars in a hot water bath for 30 minutes to remove any remaining air from the jars. Upon removing the jars from the simmering water, they promptly sealed themselves within 30 minutes.
On tasting this revised recpie, my son said it was "the bomb" and that he wanted only the new recipe from now on.
Was this review helpful?
[
YES
]
39 users found this review helpful
What's this?