Habanero Jelly

Tell me about pepper mustard! What are the basic ingredients and what doesit taste like?

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.

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.......

OK here is another treat, my sis made this yesterday. Bacon Jam!

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

Oh my.

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

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!

I use this one: http://www.food.com/recipe/spicy-habanero-jelly-68981

No food coloring. I threw in red cherry peppers instead of a bell pepper

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.