This recipe is most excellent. It is a good base and you can tinker with it a few ways to adjust the heat, sweetness, and taste to your (and everyone else's) liking. I have a huge bag of frozen jalapenos and habaneros which have lost a bit of their heat. I use 8 thawed jally's, 1 thawed Habby, and 4 fresh Jally's (and the bell pepper) for the first step.
When I strain the cider/chopped pepper mix, I let an arbitrary portion of the crushed/boiled/chopped peppers into the liquid. Puts a little more substance and flavor into the jelly.
For the 4 chopped jalapenos it calls for at the end, I use 4 fresh ones from the garden, 2 regular, 2 "mild". I also use a thawed habanero I have. I do not de-seed. If seeds come out so-be it, but whatever is there I keep in.
The jelly is phenomenal. Everyone loves it and I have been asked for some jars. I have tried it on hamburgers and it is terrific. Plain hamburgers and also experimented on one with egg and bacon also.... OMG! Went really well on Pretzel Crisps too.
In all, being as efficient as possible, it takes just over an hour to complete. It is well worth it and this jelly is going to be a frequent destination for my garden peppers.
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This recipe is most excellent. It is a good base and you can tinker with it a few ways to...