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TexasT's House

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tgcrna

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oooh, see he's alot nicer than people say he is !!!

I've never tried that jelly but I've heard of it. Is it "hot" or spicy? Or does the sweetness cover that?
I've never been able to eat anything with hot peppers in it, so always been curious...

I've not tried SC's yet but I know it will be delicious! But the hot pepper jelly I have had in the past is a little spicy, and is the perfect complement to cream cheese, served on crackers. Really good stuff!
 

SecondChance

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I've not tried SC's yet but I know it will be delicious! But the hot pepper jelly I have had in the past is a little spicy, and is the perfect complement to cream cheese, served on crackers. Really good stuff!

tg is right...it has some back heat on it! But is sweet up front... and we love it!! I will post the recipe...for you.... just remember that fresh peppers are all different and can effect the set of the jelly.. PITA...LOL

SC
 

SecondChance

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Here ya go!!!

Hot Pepper Jelly


10 nice, plump serrano peppers, sliced 1⁄8-inch thick (include seeds)
3 bell peppers (one each of red, yellow and green) chopped into 1⁄8-inch cubes (optional to include seeds)
10 fresh, medium jalapeño peppers, chopped into 1⁄8-inch cubes (optional to include seeds)
3 medium habaneros, chopped into 1⁄8-inch cubes (optional to include seeds)
2 medium Anaheim peppers, chopped into 1⁄8-inch cubes (optional to include seeds)
1 cup vinegar
1 cup water
1 box powdered pectin
5 cups sugar
In large pan, combine all peppers with vinegar, water and pectin. Bring to boil, stirring constantly. Add sugar and return to boil. Maintain rolling boil for 5 minutes, stirring constantly.
Remove from heat and stir until foam is reabsorbed.
Pack into clean 8-ounce jars. Wipe rims of jars with clean, wet cloth. Seal. Process in hot water bath or pressure cooker according to manufacturer’s directions. Yields 10 to 12 jars.


Hugs SC
 
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