Kathie in Thorp":g43d9u91 said:
Hey, what I want to hear is how you tweaked the recipe! I have the canning jar company books, but have had failures now and then with them -- usually, it's an issue with the product setting up.
I think red jellies are really pretty, too, so would love to hear some pepper recipes using reds. If it's not in my garden, I can buy just about any kinda hot pepper in the Northern Hemisphere from a great Hispanic market 30 miles away. Thanks, M.Magis!
I've had issues with them setting up too, and that's part of what I messed around with. I used powder pectin for a while, but it ended up setting up too firm for my taste. I've been using liquid and making sure I pull it off the stove as soon as 1 minute is up. The problem I had with the powder was probably my fault, but I've just had better luck with the liquid. I've also found that I like it to be a bit "runny". I like to use it as a dip for things like egg rolls and sausage, and when it sets up firm it's hard to use. I've also played around with how long I cook it before adding the pectin, because that changes how hot it is. It's just a matter of preference.
For whatever reason, I like it red too, so I leave a lot of my peppers on the plant until they turn. Though it may be hard to find red jalapenos, I've only ever seen green ones for sale.