Last year someone posted a article on homemade habenero jelly and some other pepper jellies i think ..Now for the question can you repost it as my nephew wants to try his hand at making it ..And he is a pretty good jelly maker...
Are you talking about this thread?
That's the one Doug thank you very much..Strange cyber world we live in I was searching for the recipe for my Nephew who lives in Louisiana ,while I live in Oklahoma and I was directed to the posting of a person who lives in New Orleans by a man in New York ..Strange indeed
Grits, I don't think I posted this link on that thread, but it is a great fruit based habenero preserve, so many of the "pepper jellies" contain vinegar, which to me still leaves an less than desirable flavor. If I make it when peaches are out of season I just buy a bag of the ones that are frozen without sugar.
The Habanero Gold posted above is one of my most popular flavors at our markets. I usually put it in 4 and 8 ounce jars but there's one lady that wants it in pints and quarts. Whatever floats your boat...
oooh, this is great:
i am commenting to pop this back up to the top of the formum, about time for harvest of many items in these jams. in particular, it's nearly time for peaches in our neck of the woods. i will be trying this :
I made a batch a couple of weeks ago from frozen peaches as we had fresh habaneros at the local grocery store and I'm looking forward to the Colorado peaches over the next few weeks to make another batch or two.
My habenero is just starting to bear just got a late start this year but my Anahiems have been bearing heavy for more than a month very unusual these are very hot so I am thinking that the nursery man got the wrong seeds
hi from manitoba canada,
the book 'bernardin, guide to home preserving has a whole chapter on 'feasting table jellies' it includes basil banana pepper jelly, zesty red onion, habanero gold, red pepper and garlic, and curry raisin jelly. there is also a tomato hot pepper jelly i plan on trying
next year. the jellies use liquid pectin, and are very easy to make.
they all are wonderful on meat, or as a topper on cream cheese and crackers.