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Oct 8, 2012 in Food Network Community Toolbox on FoodNetwork.com
“The pepper jelly recipe is a good one but omits a couple of things:
-Use "low sugar" pectin or it won't gel properly.
- Roasting the red peppers is a pain - a good method (taken from another website) is to remove the stem and seeds, then cut them into strips. Broil the strips, skin-up just under the burners in...”