This is the third iteration of a modified Sure,Jel pepper recipe I've been tweaking. The last one was good but fruit flavor wasn't quite as strong. For this batch I upped the fruit to pepper ratio, but used stronger peppers. Also, this one isn't ferment based like the last one. I haven't tried it yet, but will crack one open with my co-workers at lunch today. I'll post a follow-up on the flavor.
9 oz Mustard Moruga Scorpions
13 oz Mangos
1 cup unfiltered Apple Cider vinegar
5 cups cane sugar
1 box of Sure.Jel pectin, powder type
1 tsp salt
I blended the peppers, vinegar and mangos, put in a sauce pan and stirred in the pectin. I brought the mixture to a rolling boil, then stirred in the sugar. Brought to rolling boil again and boiled for 1 minute. Then jarred per usual with hot water bath.
Before adding sugar
After adding sugar
The recipe yielded 12 4oz jars and 1 8oz jar.
9 oz Mustard Moruga Scorpions
13 oz Mangos
1 cup unfiltered Apple Cider vinegar
5 cups cane sugar
1 box of Sure.Jel pectin, powder type
1 tsp salt
I blended the peppers, vinegar and mangos, put in a sauce pan and stirred in the pectin. I brought the mixture to a rolling boil, then stirred in the sugar. Brought to rolling boil again and boiled for 1 minute. Then jarred per usual with hot water bath.
Before adding sugar
After adding sugar
The recipe yielded 12 4oz jars and 1 8oz jar.