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Non-Cattle Specific Topics
Recipes & Cooking
Pepper Jelly recipes ??
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<blockquote data-quote="M.Magis" data-source="post: 1361538" data-attributes="member: 14175"><p>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.</p><p> 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.</p></blockquote><p></p>
[QUOTE="M.Magis, post: 1361538, member: 14175"] 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. [/QUOTE]
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Pepper Jelly recipes ??
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