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Post by daylilydude on Jan 23, 2011 10:35:23 GMT -5
Does anyone have a recipe for this, and what peppers would be best to grow for a medium heat type?
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Pharmer Phil
Pro Member
Posts: 140
Zone:: 4
Favorite Vegetable:: Okra/Tomatoes
Joined: January 2011
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Post by Pharmer Phil on Jan 23, 2011 10:56:51 GMT -5
I'll ask Laura for our recipe, we made two types, one medium that is a good spread..the other HOT, that is a good marinade/baste for meats the latter we used Habanero's and Bhut's in
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Pharmer Phil
Pro Member
Posts: 140
Zone:: 4
Favorite Vegetable:: Okra/Tomatoes
Joined: January 2011
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Post by Pharmer Phil on Jan 23, 2011 11:40:49 GMT -5
Here go...just adjust the heat by substituting peppers, USE lotsa colors for Purty jelly.. And extend the cooking temp for the thicker ...what we call Napalm Spread for meats...
1 dozen bell peppers 10 Habanero peppers 10 Serrano or Jalapeno peppers (in the Napalm style we used Bhut Jolokia's) 1 tablespoon salt 1 cup white vinegar 1 and 1/2 cups honey (or 3 cups sugar)
Wash, seed, then chop the peppers in a food processor. drain any excess liquid and combine the pulp with the remaining ingredients in a large non-reactive soup pot. Bring to a boil over medium-high heat. Boil gently for 20 to 30 minutes, or until the volume of the jam is reduced by half and it thickens enough to sheet from a spoon.
Ladle the hot jam into hot, sterile jars, leaving 1/4-inch headspace. Wipe the rim of the jars with a dish towel dipped in boiling water to make sure they are clean, add and adjust rings and lids
process 10 minutes in a boiling water bath with at least an inch of water covering the tops of the jars. store in a dry, dark place for up to a year.
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Post by bluelacedredhead on Jan 23, 2011 13:57:39 GMT -5
I make pepper jelly with sugar, but I must say that I received a jar of jalapeno with homemade honey for Christmas a couple of years ago and it was Divine!! So if you've got a good source of liquid honey (clover or fruit) use it, Yum.
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