1. Welcome Hearth.com Guests and Visitors - Please enjoy our forums!
    Hearth.com GOLD Sponsors who help bring the site content to you:
    Hearthstone Soapstone and Cast-Iron stoves( Wood, Gas or Pellet Stoves and Inserts)

Habanero Jelly

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

  1. Adios Pantalones

    Adios Pantalones Minister of Fire

    Joined:
    May 20, 2008
    Messages:
    6,446
    Loc:
    S.NH- Mass's smoking section
    Tell me about pepper mustard! What are the basic ingredients and what doesit taste like?

    Helpful Sponsor Ads!





  2. swagler85

    swagler85 Minister of Fire

    Joined:
    Mar 4, 2012
    Messages:
    1,195
    Loc:
    NE Ohio
    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.
    Thistle, ScotO, Jags and 3 others like this.
  3. ScotO

    ScotO Guest

    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.......
    Thistle and Eatonpcat like this.
  4. swagler85

    swagler85 Minister of Fire

    Joined:
    Mar 4, 2012
    Messages:
    1,195
    Loc:
    NE Ohio
    OK here is another treat, my sis made this yesterday. Bacon Jam!!!!!!! BaconJam.jpg
    fishingpol, Thistle and Eatonpcat like this.
  5. swagler85

    swagler85 Minister of Fire

    Joined:
    Mar 4, 2012
    Messages:
    1,195
    Loc:
    NE Ohio
    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
    Thistle and Eatonpcat like this.
  6. Thistle

    Thistle Minister of Fire

    Joined:
    Dec 16, 2010
    Messages:
    4,206
    Loc:
    Central IA
    Oh my.
    Eatonpcat likes this.
  7. Adios Pantalones

    Adios Pantalones Minister of Fire

    Joined:
    May 20, 2008
    Messages:
    6,446
    Loc:
    S.NH- Mass's smoking section
    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]
  8. Jags

    Jags Moderate Moderator Staff Member

    Joined:
    Aug 2, 2006
    Messages:
    15,272
    Loc:
    Northern IL
    You are just seriously messing with my emotions, now.
    I keep this in my desk drawer:
    lip balm.jpg
    swagler85 likes this.
  9. Oregon Bigfoot

    Oregon Bigfoot Feeling the Heat

    Joined:
    May 21, 2011
    Messages:
    269
    Loc:
    Northwest Oregon
    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!
    Adios Pantalones likes this.
  10. begreen

    begreen Mooderator Staff Member

    Joined:
    Nov 18, 2005
    Messages:
    49,892
    Loc:
    South Puget Sound, WA
    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.
  11. Adios Pantalones

    Adios Pantalones Minister of Fire

    Joined:
    May 20, 2008
    Messages:
    6,446
    Loc:
    S.NH- Mass's smoking section
  12. begreen

    begreen Mooderator Staff Member

    Joined:
    Nov 18, 2005
    Messages:
    49,892
    Loc:
    South Puget Sound, WA
    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!
  13. rideau

    rideau Minister of Fire

    Joined:
    Jan 12, 2012
    Messages:
    1,963
    Loc:
    southern ontario
    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.
    Jags and Adios Pantalones like this.
  14. begreen

    begreen Mooderator Staff Member

    Joined:
    Nov 18, 2005
    Messages:
    49,892
    Loc:
    South Puget Sound, WA
    We bake our tomatoes down with garlic, onions and herbs, then puree them into some fantastic tomato sauce.
    Lewiston likes this.

Share This Page