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No pectin hot pepper jelly

10 years ago

I found this recipe for hot pepper jelly. It interests me because it uses apple instead of liquid pectin. It doesn't say it is an approved recipe for canning and putting up. I am looking for feedback regarding whether this recipe looks safe to can, or whether it would freeze well or whether I should just make a small batch and eat as a perishable. TIA!

https://tadkapasta.wordpress.com/2012/09/05/sweet-little-jar-of-red-hot-stuff/

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Comments (2)

digdirt2
10 years ago
1 cup of vinegar for only 2 1/2 cups low acid peppers should be plenty for safety for canning. Freezing would make it separate and be a little runnier when thawed but you can always stir it back up.

Dave
Judy
Original Author
10 years ago
Music to my ears! Dave, if you say it's safe to can I believe you because I know you err on the side of caution. Btw, I've been thinking of taking an approved course so I can teach canning. I haven't researched yet but plan on doing so.
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