California Ingredients

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In the end the man loses.

Pepper Jelly Bowl Appetizer.

This is my favorite appetizer with crackers and cream cheese. Use a gram scale for best results.
322 grams or 2 medium size bell peppers
280 grams or 1 1/4 cup fl.oz. distilled white vinegar 5% acidity
742 grams or 3 3/4 cups dry measure Sugar
56 grams or 1/3 cup dry measure SSP pectin
30 grams or 1 fl.oz. water

De-seed two bell peppers and finely chop. Put in bowl and set aside. You can be creative with the types of peppers you want. It just needs to maintain the same weight. Put SSP pectin in 1/3 cup and set aside. Do the same with the vinegar and sugar. Add the water to the vinegar. Use a 4 qt. Pot. Add prepared peppers, vinegar and water to pot. Begin heating on high. Use a stainless whisk or wood spoon to stir. You will need to stir continuously until you pour into bowl. This will minimize scorching. As the batch nears boiling, add pectin at a slow rate doing your best to not allow pectin to ball up. Once pectin is mixed in, let batch come to a boil for 30 seconds. At this time Add approximately half the sugar while still stirring. Allow batch to achieve near boil and add remaining sugar. Boil for one minute while stirring. After one minute, take off heat and let settle for 30 seconds. Now you are ready to pour into a microwave safe plastic bowl or rectangular Tupperware coated with Pam cooking spray or some similar oil. Let stand for 15 minutes before placing lid on. This Jelly bowl or roll is the perfect appetizer because it tastes great but will also not be liquid at all. Very firm. You can cut into cubes if desired.
You can lessen the amount of SSP pectin to 35 grams for normal pepper jelly if desired.
Happy Jamming