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Re: HOT peppers
[Re: annie]
#15084
09/26/2011 08:19 AM
09/26/2011 08:19 AM
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Joined: Aug 2005
Posts: 579 Hickory, NC...originally SF Ba...
CaWino
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annie said: L, you are going to have to come down and visit me! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> In addition to all the garlic cookbooks...I have five books on hot peppers plus one on just habernos! Damn! You must have the worlds largest cookbook library!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Brad Never wait or hesitate
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Re: HOT peppers
[Re: caribbeanscout]
#15087
09/28/2011 08:53 AM
09/28/2011 08:53 AM
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Anonymous
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Anonymous
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How about making a batch of pepper jelly for all of the upcoming holiday partying. I make it every year, people actually put in orders for a jar on their Christmas list. It is very easy to make and so beautiful with it's red, green, or orange color. Bon apetit Jo South Carolina (not logged in)
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Re: HOT peppers
[Re: Carol_Hill]
#15092
09/28/2011 01:06 PM
09/28/2011 01:06 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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any jelly or jam has a lot of sugar... that's why it's so sweet... and you need the sugar or the jelly will not set... Just look at the ingredients on a jar of Welch's sometime...
Don't forget... the recipe does make 6 jars of jelly...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: HOT peppers
[Re: SuburbanDharma]
#15094
09/28/2011 01:25 PM
09/28/2011 01:25 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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no savory jellies that I know of... I just did a GOOGLE search... and the only results that came up were made with "savory", the herb... You really need the sugar for a jelly to set... or it will just stay a liquid... and remember too, when you eat jelly, you only use a tablespoon or two at a time... I love hot pepper jelly with a nice pork loin roast... or just on toast with butter... also good on a toasted bagel with Cream Cheese... I have to admit, I buy most of my Hot Pepper Jelly from a local farmstand on LI, where they make their own... and have all kinds, from Jalapeno to Habanero to Scotch Bonnet... and also sweet pepper jellies...
If I make anything now, it's usually Peach Jam... and it's been a number of years since I spent the time... not that it's hard to make, but the jar and lid sterilization is a PITA!
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Re: HOT peppers
[Re: peconic]
#15098
09/29/2011 05:58 AM
09/29/2011 05:58 AM
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Joined: Aug 2010
Posts: 3,321 Charlotte, NC
SuburbanDharma
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peconic said: remember too, when you eat jelly, you only use a tablespoon or two at a time... Maybe you do! I've been known to consume at least half the jar, spooned over a hunk of cream cheese & scooped up with a box of Kashi crackers! We have an Amish market about an hour from here that makes the most amazing hot pepper relish... Just a couple tablespoons blended with a block of cream cheese is enough for a fiery spread & a tiny amount makes a great hamburger or hot dog topping. Wish I could get my hands on that recipe; it's the best (& hottest) I've ever had. But as long as you're canning, relish would be good!
If I can't be a good example, I'll just have to be a horrible warning.
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Re: HOT peppers
[Re: SuburbanDharma]
#15099
09/29/2011 08:33 AM
09/29/2011 08:33 AM
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Joined: Aug 2005
Posts: 579 Hickory, NC...originally SF Ba...
CaWino
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Hickory, NC...originally SF Ba...
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SuburbanDharma said:peconic said: remember too, when you eat jelly, you only use a tablespoon or two at a time... Maybe you do! I've been known to consume at least half the jar, spooned over a hunk of cream cheese & scooped up with a box of Kashi crackers! We have an Amish market about an hour from here that makes the most amazing hot pepper relish... Just a couple tablespoons blended with a block of cream cheese is enough for a fiery spread & a tiny amount makes a great hamburger or hot dog topping. Wish I could get my hands on that recipe; it's the best (& hottest) I've ever had. But as long as you're canning, relish would be good! Where is the market you are referring to here? Thanks
Brad Never wait or hesitate
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Re: HOT peppers
[Re: peconic]
#15100
09/29/2011 08:34 AM
09/29/2011 08:34 AM
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Anonymous
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Anonymous
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I do not use the food coloring either, I let the jelly color naturally with the pepper color. Jo <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
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Re: HOT peppers
[Re: CaWino]
#15101
09/29/2011 10:40 AM
09/29/2011 10:40 AM
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Joined: Aug 2010
Posts: 3,321 Charlotte, NC
SuburbanDharma
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CaWino said:SuburbanDharma said:
We have an Amish market about an hour from here that makes the most amazing hot pepper relish... Just a couple tablespoons blended with a block of cream cheese is enough for a fiery spread & a tiny amount makes a great hamburger or hot dog topping. Wish I could get my hands on that recipe; it's the best (& hottest) I've ever had. But as long as you're canning, relish would be good! Where is the market you are referring to here? Thanks It's in Hamptonville. It's a very small Amish community so most of what they sell gets shipped from PA with a few locally baked items and local produce.
If I can't be a good example, I'll just have to be a horrible warning.
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Re: HOT peppers
[Re: GaKaye]
#15104
06/23/2012 10:28 AM
06/23/2012 10:28 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Try making apple jelly with Guavaberry Liquid Fire... I use it on PB&J sandwiches... really good!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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