I’m beginning to harvest some of the peppers growing in my garden. Now is a great time to make some pepper jelly. It is really important to follow the directions in a tested recipe as the ingredients in this recipe are lower in acid than other jellies made of fruit. My family really enjoys taking a jar of this jelly and pouring it over a brick of cream cheese. This makes a really easy appetizer when served with crackers. It also goes well with roast beef.
I really enjoy hot foods, especially peppers and this idea sound amazing I will try and get a hold of some nice spicy peppers and try it out.
If I wanted to make it BlackBerry jalapeno jelly how would I do that without messing up the acidity level to make it safe for canning?
Hi, presently there are no tested recipes for the combination you wish to make and preserve by canning. I would suggest freezing instead to free yourself of any potential food-borne issues arising from a combination that may or may not be acceptable for canning. The combination does sound very good!