2025 Fermented Hot Pepper Freezer Jelly

Steps

1. Wash / sterilize 1-quart jar.
2. Cut out stems, cut into 1cm chunks or rounds and put in jar.
3. Peel, slice & add carrot
4. Thinly slice ginger and add.
5. Now make up a 6% salt solution: add water to cover the peppers. Now get a 1-quart bowl and tare it on the scale. Pour the water out into the bowl. Add 6% salt by weight; pour back into the jar.
6. >note: Technically this is a "jam" not a jelly - it has the fruit flesh in it
7. Cover with a weight or a cabbage leaf and
8. leave in a cool dark spot for 2 weeks to a month. Vegetables will bubble for a few days and then the brine will go cloudy for a week or so, then it'll settle out.
9. Wash (e.g. in dishwasher) Cuisinart, 4-quart bowl, ladle, canning funnel, and freezer jam containers.
10. Pour peppers & brine in the Cuisinart and process until there are small chunks.
11. Transfer about ¼ of that into the bowl (to give some texture to the final.)
12. Purée the rest and pour into bowl with the correct amount of Freezer Jam Certo and sugar. Use vinegar instead of lemon juice.
13. Process according to Certo directions: mix sugar in with ladle, stand 10 minutes, add Certo, stir with the ladle for 3 minutes.
14. Using the saucer test, this did not gel up so I boiled it to 220°.
15. Use the canning funnel and ladle to pour mixture into the jars.
16. Screw the lids on tightly and let stand at room temperature 24 hours to fully set up.
17. Serve immediately, refrigerate up to 1 month, or freeze up to 1 year.