Conclusion
“The different types of pepper (Habanero, Malagueta, Cayenne, Dedo de Moça, Cheiro do Norte, Paprika, and Biquinho) presented significant variability in, physicochemical, and nutritional properties which was reflected in jellies with different physical, physicochemical, textural, and sensorial characteristics. In general, the jellies elaborated with the less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the best suited for processing to jellies with most desirable characteristics consumers acceptability attributes: reddish color, characteristic flavor and aroma, sweet taste, and acceptable pungency”
by Deppfan16
1 Comment
We make our spicy jelly with a mix of habaneros (or some other very spicy pepper) but with the majority being a sweet pepper. I think a straight Hab jelly would probably be too much.