Savona Recipe Reviews (Pg. 1) - (13167747)

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Hot Pepper Jelly

Reviewed: Sep. 2, 2013
This is a favourite of everyone who tries it and I grow a variety of peppers so I can put aside lots for gifts. I process it a little differently and get a perfect set every time and minimal floating of the peppers. I use a food processor to chop the peppers fine, let it sit for 5 minutes and then drain any liquid. I put the sugar, peppers and apple cider vinegar in a heavy pot at maximum heat and stir until it is to a full, foamy boil. I stir for an additional minute, remove from heat and then stir in the liquid pectin. I stir and skim foam for 5 or 6 minutes and then pour it into the jars. I use Certo liquid pectin. It has never failed me!
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Wine Jelly

Reviewed: Aug. 4, 2012
Wow! I had wine that I thought was only good for....well...good for nothing! The only thing I did different was after a minute of hard boil, I took the pot off the heat and I added one package of liquid pectin (Certo). I had perfectly set, really good wine jelly which will be ging to various freinds this Christmas with crackers and brie.
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