Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 15, 2012 12:00:38 GMT -5
Yummmmmmmmmmmmm,my wife Tammy is making me Habanero jelly as we speak.Had a sample of it,oh my my,its so good!!!! 5 half pints should do me for a couple months... :drool: ;D
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Post by jakesrocks on May 15, 2012 12:28:34 GMT -5
Ya ya ya Mike. You're just trying to make me drool.
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Post by Pat on May 15, 2012 12:31:36 GMT -5
Habanero!!! Yikes! Smoke must be coming out your ears!
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Post by mohs on May 15, 2012 12:45:36 GMT -5
chili today hot tamale :blush:
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 15, 2012 13:20:30 GMT -5
Habanero!!! Yikes! Smoke must be coming out your ears! No,its actually quite tasty............ ;D
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jason12x12
freely admits to licking rocks
Member since October 2011
Posts: 798
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Post by jason12x12 on May 15, 2012 19:18:50 GMT -5
you should auction a jar off % is too many for one person
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Post by jakesrocks on May 15, 2012 19:29:01 GMT -5
Just had grilled ham, cheese and jalapeno sandwiches for supper.
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Post by roy on May 15, 2012 20:19:57 GMT -5
man that sounds good !!! you lucky dog!
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cardiobill
freely admits to licking rocks
Member since March 2012
Posts: 879
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Post by cardiobill on May 15, 2012 20:23:11 GMT -5
I'm jealous
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 16, 2012 10:50:44 GMT -5
Just had grilled ham, cheese and jalapeno sandwiches for supper. I eat Jalapeno's on my burgers all the time now..........So does my sister in law!!! ;D
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Post by jakesrocks on May 16, 2012 11:20:43 GMT -5
Gonna have to run out to the Country Meat Market, and buy a couple pounds of their home made jalapeno & cheese brats.
Wonder how that jelly would be if made with the little Thia Dragon peppers ?
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 16, 2012 12:56:51 GMT -5
Gonna have to run out to the Country Meat Market, and buy a couple pounds of their home made jalapeno & cheese brats. Wonder how that jelly would be if made with the little Thia Dragon peppers ? Don,do you want the recipe???My wife just subs whatever pepper she feels like using in the recipe.....Makes 5 half pints..
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Post by rockpickerforever on May 16, 2012 13:46:45 GMT -5
Guess I'm going to have to learn to make that, too. My husband is diabetic, but he doesn't let that stop him - he should not even be putting sugar past his lips! We recently went to Old Town (touristy Mexican area in San Diego). He walked into a "Hot Licks" store and bought a small can of jalapeno or habanero peanuts, and a jar of habanero/black berry jam - set him back about twenty bucks!! He said the jam was good, I told him I'd take his word for it! Jean
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 16, 2012 14:10:22 GMT -5
Quote"habanero/black berry jam"Quote..................Yummmmm!!! Blackberries are thick around here,will have try that....
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droseraguy
Cave Dweller
Member since April 2012
Posts: 426
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Post by droseraguy on May 16, 2012 14:24:02 GMT -5
We've made this as well, some great stuff. I tried last year and didn't get the gel to set quite right, oops. Now I find ways to use our pepper syrup, I find it's best to eat your mistakes in this case.
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Post by jakesrocks on May 16, 2012 14:35:32 GMT -5
Anybody know where you can get fire proof TP ?
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Post by rockpickerforever on May 16, 2012 15:34:42 GMT -5
You are supposed to eat ice cream immediately following the hot stuff! Then, when it burns, you say, "Come on, ice cream!"
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 16, 2012 15:46:21 GMT -5
Ok guys,its not that hot!!! LMAO.....
Pepper Jelly.....
2 - 4 jalapeno peppers, halved and seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1/2 6 ounce package (1 foil pouch) liquid fruit pectin
5 tiny hot red peppers Directions 1. In a medium saucepan combine jalapeno peppers, cranberry juice cocktail, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all the liquid (you should have 2 cups). Discard pulp. 2. In a 4-quart Dutch oven combine the 2 cups liquid and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and tiny hot red peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. 3. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace and making sure each jar contains one tiny red pepper. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars and cool on a wire rack until set (2 to 3 days).
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on May 16, 2012 15:57:08 GMT -5
Anybody know where you can get fire proof TP ? Don,how about that TP we had to use,that was in the C-rations in the Army.....LMAO
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Post by rockpickerforever on May 16, 2012 16:34:20 GMT -5
Thanks, Mike! Sounds pretty easy... I'm going to give it a shot soon. Jean
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