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I made some pepper jelly yesterday and the little chunks of pepper all floated to the top of the jar. I know there must be a solution to keep the pieces suspended more evenly in the jelly. Can anyone help? I have lots more peppers and would like to try again.
Also I used a Paula Dean recipe that called for cider vinegar and not much pepper. (1cup chopped pepper to 6 c. sugar) It tastes more like vinegar than pepper although the jalapeņos give it a bit of a kick. Is that how it usually tastes or is there a more flavorful recipe out there that someone could help me with?
I am not a regular to this forum. Forgive me is these are already well hashed over topics.
Thanks.
Helen
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