I used some of this ferment as a base for a jelly. It's mostly a mix of yellow and orange medium to hot level peppers that were vac sealed and frozen from last year and year before; MOA's, Bahamian Goats, White and Peach Congo, Yellow Jelly Bean, White Fatalii, and a few Yellow Brain.
I followed the Sure.Jell Pepper Jelly recipe with a few tweaks.
Ingredients:
16 oz ferment
6 oz pineapple chunks
1/2 cup pineapple juice
1 cup apple cider vinegar
1 pkg. sure jell pectin
1/2 tsp butter
4 1/2 cups sugar
I blended the ferment, pineapple, juice, and 1/2 the vinegar first, added to the pan.
Stirred in butter and pectin and rest of vinegar.
Brought to a rolling boil, and then stirred in sugar.
Brought to a rolling boil gain and jarred/processed.
It yielded 12 4 oz jars and one 8 oz jar.
I can taste the ferment. It's very sweet and pineapple isn't overbearing, it comes more as an aftertaste. The heat is close to what I was targeting. It's plenty hot, but not so bad you can't lather it on peanut butter sandwich or whatever. I named it Pineapple Undertow.
I followed the Sure.Jell Pepper Jelly recipe with a few tweaks.
Ingredients:
16 oz ferment
6 oz pineapple chunks
1/2 cup pineapple juice
1 cup apple cider vinegar
1 pkg. sure jell pectin
1/2 tsp butter
4 1/2 cups sugar
I blended the ferment, pineapple, juice, and 1/2 the vinegar first, added to the pan.
Stirred in butter and pectin and rest of vinegar.
Brought to a rolling boil, and then stirred in sugar.
Brought to a rolling boil gain and jarred/processed.
It yielded 12 4 oz jars and one 8 oz jar.
I can taste the ferment. It's very sweet and pineapple isn't overbearing, it comes more as an aftertaste. The heat is close to what I was targeting. It's plenty hot, but not so bad you can't lather it on peanut butter sandwich or whatever. I named it Pineapple Undertow.
Thanks!
