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nandina_gw

A tip for making hot pepper jelly

15 years ago

One of the unknowns when making hot pepper jelly is not knowing how much water is in the large peppers. Too much can prevent it from jelling. This year I decided to roast my peppers first, cutting them in half, seeding and removing the skins after they roasted discarding accumulated liquids. It is not possible to skin the small, hot peppers but the roasting softens the skins. Try it. It really makes a significant difference in the texture and taste of the jelly. Delicious!

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