Your jellies are beautiful and inspirational! So glad I found this thread!
"I simply chopped them finely in a food processor, and add them to the sugar and vinegar. I did not deseed or any do anything else."
It looks like you are straining it, I assumed through jelly or cheese cloth, with sugar and pectin added after, no?
I’ve been working on this for years. Let me know if I should start as new thread. Don't want to detail yours.
I would love to have a better understanding of how to think about the components of the "fruit juice" that will become your jelly, so that I can adapt it. So far, in adapting recipes I've focused on the volume of juice to sugar, and the recommended pectin. Very often the recipes are in terms of number of peppers, or cups of chopped peppers, and they include the flesh in the recipe rather than a recipe for a primarily clear jelly.
Do you have a "formula"? What pectin do you prefer?
First time.
Charlie’s Pepper Jelly #2
http://www.pepperfool.com/recipes/ja...ies_jelly.html
I usually make it with red poblanos. I grow the ones that I can ripen and have some heat as well as poblano flavor.
I don’t use the green parts, because I prefer a red or orange color, and sometimes add other ripe peppers I have; lately piquillo, Fresno, Corno di Toro.
This year’s recipe…I think…
Red Poblano Pepper Jelly
http://www.britinthesouth.com/red-poblano-pepper-jelly/
Might try orange marzanos I grew with it.
[Pepper Jellies and the Manzano Chile- Chileunderground]
(
http://www.chileunderground.com/2015...manzano-chile/)
Would love to use some of the pickled cherries I made.
[Cherry Season is Here, and Cherry Pepper Jellies are Great]
(
http://www.chileunderground.com/2015...ies-are-great/)
http://www.chileunderground.com/2015...-pork-fajitas/
Maybe pomegranates?
https://bowl-me-over.com/bam-bam-pomegranate-jam/
I also have a lot of chinense "seasoning peppers", which fresh, have aroma and flavor without too much heat.
Is there a way to capture aroma in jellies?
I’ve tried a variety of liquids ( white grape, white cranberry, apple juice, vinegars) ,and pectins (Pomona, liquid pictin , powdered pectin, no pectin), trying to use limited sugar.
I don’t want jam or preserve, I want a clear jelly. A bit of chopped pepper (or cherry!) would be okay.
Stashing recipes!
Saveur FOUR PEPPER JELLY
https://www.saveur.com/four-pepper-j...poblano-recipe
Bon Appetit Sweet and Spicy Chile Pepper Jelly
https://www.bonappetit.com/recipe/sw...e-pepper-jelly
And this;
https://extension.umn.edu/preserving...g/making-jelly
About pectin from Food n Jars
https://foodinjars.com/blog/canning-...titute-pectin/