It's so pretty! My first time canning anything and all my jars sealed! I love that "pop"! Admittedly, I haven't opened one of the jars yet, but a "finger-through-the-remnants-in-the-pan" test tasted great. I got 12 4-oz jars from this recipe.
After reading the reviews and doing a lot of research online, I did the following:
* Followed exact quantities per the recipe. Per one of the reviews, I had the peppers at room temperture. Not sure that helped with the disbursement of the peppers, but the peppers are suspended beautifully without having to do the flip tip mentioned in some reviews. Another tip I followed was to put the veins and seeds of a few of the jalepeno peppers (maybe 4) in a tea ball and put in the jelly while cooking. You get the heat but can easily remove the seeds and veins from the final product so your jelly looks beautiful.
* After buying the wrong kind of pectin...TWICE...I finally found liquid pectin at my local grocery. Research online said not to substitute the power for the liquid. The jelly was setting up before I got all the jars filled. I'm in NC so didn't have to make any altitude adjustments. The liquid pectin kept the jelly crystal clear. I understand that powder pectin may have caused the jelly to be cloudy.
* After filling all the jars, I processed them in a boiling water bath for 5 minutes.
The jelly looks to have set in the cooled jars. The jelly is a beautiful clear amber color with red and green peppers suspended throughtout.
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It's so pretty! My first time canning anything and all my jars sealed! I love that "pop"! ...