Followed the sure jell recipe, all went well, but I was expecting the pepper pieces to be evenly distributed through the jelly, not clumped at the top. What to do differently next time?
by Accurate_Asparagus_2
4 Comments
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Chop your peppers up, measure, then freeze at minimum overnight/8 hrs. Defrost and include all the juices that drip out in your recipe. Freezing bursts some of the pockets of air that cause fruits and veg to float. Don’t turn jars upside down ever.
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Hi u/Accurate_Asparagus_2,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
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Sure Jell recipe: https://www.myfoodandfamily.com/recipe/051962/surejell-jalapeno-jelly
Chop your peppers up, measure, then freeze at minimum overnight/8 hrs. Defrost and include all the juices that drip out in your recipe. Freezing bursts some of the pockets of air that cause fruits and veg to float. Don’t turn jars upside down ever.
This is exactly why I like pepper jelly recipes that instruct you to puree the peppers and ACV. Use this one from NCHFP and remove the seeds too: https://nchfp.uga.edu/how/can_07/golden_pepper_jelly.html