Jelly and jams
I want to make pineapple habanero jelly for sure and some other pepper jellies as well. I have never made jelly before. In general, what is safe amount vinegar to number of peppers ratio? I have found a jalapeno recipe and a pineapple recipe. Can I just swap out the jalapenos for habs (whatever pepper) and combined the two recipes? Also, if anyone wants to post their jelly or jam recipe, it would be greatly appreciated.