Pepper Jelly Bowl Appetizer
322 grams or 2 medium size Bell Peppers/Other Peppers
280 grams or 1 1/4 cup fl. oz. Distilled White Vinegar 5% acidity
742 grams or 3 3/4 cup Sugar
56 grams or 1/3 cup SSP mix
30 grams or 1 fl. oz. water
Measure 1/3 cup dry measure SSP pectin and set aside. Measure 3 3/4 cup dry measure sugar and set aside. Measure 1 1/4 cup fl. oz. vinegar and set aside. Deseed two medium bell peppers, then finely chop or use a food processor to prepare peppers. Add prepared peppers, vinegar and water to 6 quart pot. Add defoamer now if desired. Bring ingredients to near boil and whisk in pectin. Once pectin is added, you must stir continually until batch is ready to pour. Bring pectin and other ingredients to boil for 30 seconds then add half the sugar at a moderate rate. Bring back to a near boil and add remaining sugar. Bring back to a boil for one minute then take off heat. Wait 30 seconds for the batch to settle, then pour into prepared microwave safe plastic bowl. Let it stand for 15 minutes before placing lid on bowl.
Plastic Bowl Preparation: Spray Pam or similar product on the inner surface of the bowl. Then Use a paper towel to wipe out excess. This will prevent the jelly from sticking to bowl allowing the jelly to come out in one piece.
More pectin is used in this recipe than normal pepper jellies to ensure jelly does not break down when a serving plate and maintains form.
This is perfect for a party appetizer with crackers and cream cheese. If you want to make pepper jelly for canning, simply reduce pectin amount to 1/4 cup dry measure.