Pepper jelly is a great way to use lots of end of season peppers from the autumn garden. I love to take it to parties during the holidays served on a bed of cream cheese with crackers. I also like to give it to friends as a little ‘I love you gift’. I make it with Pomona’s Pectin. Store bought and friend’s pepper jelly is always a little drippier than mine. I’ve been trying to lighten the consistency, but it always turns out very firm.
This time I used canned peaches from the summer, along with canned peach juice. The flavor turned out great, but once again it’s a little firmer than I would like.
Here is the recipe I used:
15 Cups Sweet Peppers
8 Cups Jalapenos
4 Cups Canned Peaches
2 Cups Peach Juice
24 teaspoons Pomona’s Calcium Water
15 teaspoons Pomona’s Pectin
3 Cups Apple Cider Vinegar
3 Cups Sugar
Once again the recipe turned out firmer than I would like. Next year I will need to use less pectin and calcium water. If anyone uses Pomona’s and has a recommendation I would love input.
Here is the video of the process.
I have other Pomona’s Pectin recipes on my youtube channel if you are interested.