Summer is almost here. Time for bbq and parties. This pepper jelly bowl is the perfect appetizer served with cream cheese and crackers. Our recipe uses a little more SSP fruit pectin than your usual recipe. More fruit pectin allows the jelly to maintain it’s shape without the support of a glass jelly jar. You can also choose to make thin jelly slices for individual use and makes a great presentation. Recipe as follows:
322 grams or 2 medium bell peppers or mixture of bell and other peppers
280 grams or 1 1/4 cup fl. oz. distilled white vinegar 5% acidity
742 grams or 3 3/4 cup dry measure sugar
56 grams of 1/3 cup dry measure SSP fruit pectin
30 grams or 1 fl. oz. water
Measure 1/3 cup SSP fruit pectin and set aside. Measure 3 3/4 cup sugar and set aside.Measure 1 1/4 cup vinegar and add to prepared peppers (deseeded, finely chopped or food processor) put in 6 quart pot. Add defoamer at this time if desired. Bring prepared peppers and vinegar to near boil and add fruit pectin at a moderate rate using a hand whisk. Stir continuously until jelly is ready to pour. Bring peppers, vinegar and fruit pectin to boil for 30 seconds then add half sugar at moderate rate. Bring batch back to near boil and add remaining sugar the same way. Bring back to boil for one minute and remove from heat. Let jelly settle for 30 seconds and pour into prepared microwave safe plastic bowl. Let stand in bowl for 15 minutes then cover using lid or high temperature plastic wrap (see pictures. Let set overnight. This recipe should be prepared the day before needed. Remaining jelly can be stored in refrigerator.
Plastic bowl preparation: Spray inside of medium bowl with Pam or similar product. Wipe with paper towel to remove excess.
This recipe can be used to make canned pepper jelly. Simply decrease the amount of pectin to 1/4 cup.
65 brix 3.0 pH