1 Review

I love red peppers and I love using balsamic vinegar, so I was hoping to really enjoy this recipe but I did not. <br/><br/>I found the peppers annoying to process without liquid, as I use a blender instead of a processor. I had to add the vinegar so that I could get them processed, but it did come up with precisely the correct amount of "juice"( 2cups, including juice and vinegar). I have to say that I used apple cider vinegar because I didn't have red wine vinegar, but I honestly don't think that it would have changed my rating. <br/><br/>The colour is a muddy brown, and the leftover bit that I have just tried prior to heat processing was disappointing. It left a very strong, almost raw, garlic flavour with me. That being said, perhaps the heat processing and some time in my pantry to mellow and blend will make a difference to my review. <br/><br/>If it does, I will absolutely update it.

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Shelley P.S. October 13, 2013
Balsamic Red Pepper Jelly