This jelly turned out great. I’m sharing the recipe as it can be followed as is, or adapted using different fruits and peppers.
Ingredients:
11 oz mixed peppers (Cereja da Amapa, CGN-20800, CGN-20800 cross and one Jay’s Red Ghost Scorpion)
4 1/2 cups of cane sugar
1 package of Sur-Jel powdered pectin
1/2 cup lime juice
Fruit from two pomegranates
1/2 cup blueberries
Instructions:
- Puree the peppers, fruit and lime juice.
- Add mixture to a large sauce pan and stir in powdered pectin.
- Bring mixture to a rolling boil (can’t stir down).
- Stir in cane sugar and bring back to rolling boil
- Boil for one minute
- Remove from heat and ladle mixture into sterilized jars.
- Hot water bath jars for approximately 20 minutes.
This yielded 11 4oz jars.
This is the equivalent blender that I used.
Video of the process:
As an Amazon Associate, I earn commissions from qualifying purchases made through links in this post. This is at no extra cost to you and helps support my site and YouTube channel.