Habanero Jelly

Post in 'The Inglenook' started by Adios Pantalones, Aug 27, 2012.

  1. Adios Pantalones

    Adios Pantalones
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    Tell me about pepper mustard! What are the basic ingredients and what doesit taste like?
     
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  2. swagler85

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    Pepper mustard is amazing, I am not a big yellow mustard fan but pepper mustard is my favorite condiment. Its a sweet and spicy version of mustard. Goes fantastic on hot dogs, burgers, deli sandwich's ect. Always a big hit at get togethers and bonfires.

    32 oz mustard (I use spicy brown, original recipe called for yellow)
    32 oz white vinegar
    51 hot peppers or a peck jalepono, seeds removed, finely chopped. I use a mixture of hot and jalepeno
    5 cups sugar
    1 tbs salt

    add ingredients and bring to a low boil

    mix 1 cup flour and 1 pint water separately and add to mustard mixture. boil 10-15 minutes and ladle into hot jars.
     
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  3. ScotO

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    My buddy makes one real similar to this, he calls it "hell's butter". It is AWESOME on hot dogs, burgers, crackers, bologna, etc. That hab jelly looks delicious, but I am becoming a bit of a wuss with the really hot stuff anymore. I still like hot, just not FLAMIN' HOT.......
     
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  4. swagler85

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    OK here is another treat, my sis made this yesterday. Bacon Jam!!!!!!! BaconJam.jpg
     
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  5. swagler85

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    That is a jam with bacon coffee and sugar, goes awesome on toast, will be trying it on an egg and muffin sandwich in the morining
     
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  6. Thistle

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    Oh my.
     
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  7. Adios Pantalones

    Adios Pantalones
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    Some good and some uhh- interesting- looking stuff here!

    The habaneros are coming fast and furious now. Left a few on the counter to finish ripening up- I made a third batch of jelly today, and threw the rest in the dehydrator. The air in the kitchen is already a touch irritating and delicious smelling

    [​IMG]
     
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  8. Jags

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    You are just seriously messing with my emotions, now.
    I keep this in my desk drawer:
    lip balm.jpg
     
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  9. Oregon Bigfoot

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    This is a great thread! One thing I use pepper jelly for, is brushed on smoked salmon jerky, about an hour before I take it out of the smoker. I microwave it a bit to soften, and brush it right on the salmon. Absolutely, to die for! I made a batch of smoked salmon with pepper jelly today, in fact!
     
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  10. begreen

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    Hey AP, can you post the recipe for the jam? We don't have habneros, but have a good crop of jalepenos to work with.
     
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  11. Adios Pantalones

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  12. begreen

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    Thanks man! That's almost the same recipe as in our canning cookbook. We just made our first batch using garden jalepenos, a yellow bell pepper and a red corno di toro pepper. The jelly has a beautiful color. I adjusted the recipe by using 2 cups less sugar and 1/2 cup less vinegar so that it's less sweet. And I used a low sugar pectin. This lets the pepper flavor be more present. It came out very well. I like it!

    PS: nice crop of habeneros!
     
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  13. rideau

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    If you are overwhelmed with a bumper crop of tomatoes and haven't time to process them, you can simply remove the stem ends and freeze them in freezer bags, use a straw to suck out all the air. When ready to use, run them under cold water and the skins slip right off. Then use them any way: soup, stew, tomatoe sauce, paste, ketchup, chile sauce, stir fry...whatever. They keep beautifully.
     
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  14. begreen

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    We bake our tomatoes down with garlic, onions and herbs, then puree them into some fantastic tomato sauce.
     
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