Jellin'

[hazebrouck]

I did a double set of hot pepper jelly in red and another in green. Neither are as hot as I would like. The red pepper is hot enough to offer to my Nawlin's kin, but they will think it is mild and interesting, but not hot. Most midwesterners would not be interested in the second bite and will think it's too hot. That was made with cayenne and

Comments

[baronalejandro]

'What would Alejandro do?' Alejandro would chuck a battery blender into the dumpster at Pennsic and get one of these. OhyesIwould.

[hazebrouck]

Home improvement show comes to blenders! LOL!

[etcheson]

If the trees were planted young, or recently moved, they are very likely to go dormant early in the season. So says the Doctor.

But now you are making my mouth water. Ummm. I may be from the Midwest, but I think you might agree that I am not necessarily your typical midwesterner. Chez nous, we like it hot. Brother Steve is showing up here in about ten days with a bunch of his patented Pepper Jelly, which will be an ingredient for one of the many flavors of gourmet sandwiches he is going to be constructing for the Fest Party. Some kind of Beef Tenderloin-Pepper Jelly construction, I do believe.

Be that as it may, keep at it. This Grasshopper will look forward to an opportunity to study jelly techniques at your feet.

[hazebrouck]

Hey! Ask your brother what kind of peppers does he use - standard or does he play around with it? Is his red or green or muddy?

[etcheson]

It is a combination of red and green, hot and sweet, and looks kind of Christmasy. The sauce is a bit muddy.

[hazebrouck]

Yum. Interesting.