Hot Pepper Jelly
I have been working on my ultimate recipe for years, and so far like red poblanos, simmered in white cranberry juice, then strained, for a jelly rather than a jam. I like some heat, and I have grown Ancho San Louis, Ancho Villa, Ancho 101, Ancho San Martin, Ancho Ventura, Ancho Arlo (doesn't sound right; might be shorthand) before growing Tiburon.and I am still working on the right pectin. I have used liquid pectin for a few years, but this year I will try pomona. I will link some of the ideas I am using this year.
I put them stemmed but whole into the food processor and zizz until finely chopped. I use Pomona pectin which allows for the use of less sugar than other pectin products. Their "recipe" is on their website. I use about 90% hot peppers vs. some or most recipes that call for mostly bell peppers and just a some hot. I like it spicy. In any case, every recipe I've seen is basically peppers, vinegar, sugar and pectin.
i like splatgirl's idea. when i made mine i used far more red jalapeños than red bells. (i didn't use any green bells, but next time i would, as they add a different edge). it was easy, delicious and made great gifts, too. use the recipe for the pectin you buy. i think i used certo. http://www.kraftrecipes.com/recipes/c...