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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-28-2009, 11:34 AM   #1
Ashmont
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Default Sweet Heat Pepper Jelly

A friend a now team member wanted ti give me this jelly he makes in return for all the education that I supposedly have given him. (Brethren mod) He doesn't have a computer available to him most of the time so I don't think he will join here but I thought it was nice gesture.... All the same. He said I could post this out here if I like..... This stuff is great...

Ingredients: Serrano peppers, Jalapeno Peppers, Anaheim Peppers, Poblano Peppers, Lime zest, Sugar, Vinegar, Pectin, Lemon Juice....


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Unread 07-28-2009, 11:53 AM   #2
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Crackers and a lil' cream cheese and I'd be good with that!
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Unread 07-28-2009, 12:41 PM   #3
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We had a Pear Pepper Jelly in our Made In Napa Valley line, it made a great glaze, especially on chicken that had been marinated in something heavily acidic. But the best one ever was a Pomegranate version we made for a client. Nice and hot with the tartness of the Pomegranate cuting right through.
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Unread 07-28-2009, 01:15 PM   #4
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I bet that'd make a great glaze for MOINK Balls!
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Unread 07-28-2009, 02:00 PM   #5
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Love making pepper jelly. My habenero peach came out to mild but will do it again

Made blueberry pomegranite jalepeno with juice i bought at trader joes and it rocked
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Unread 07-28-2009, 06:08 PM   #6
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Go out and cook a fattie and make some biscuits. Then take a slice of fatty, put it on a biscuit and slather on some of the pepper jelly!
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Unread 07-28-2009, 06:11 PM   #7
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I like melted brie with pepper jelly on crackers. Not BBQ, but, tasty. And yes, I am from CA.
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Unread 07-29-2009, 05:12 AM   #8
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Quote:
Originally Posted by Kettledog View Post
We had a Pear Pepper Jelly in our Made In Napa Valley line, it made a great glaze, especially on chicken that had been marinated in something heavily acidic. But the best one ever was a Pomegranate version we made for a client. Nice and hot with the tartness of the Pomegranate cuting right through.


Kettledog,do you have a recipe for the Pear Pepper Jelly?
If so,will you share it?
I've got a pear tree sitting in the garden.
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Unread 07-29-2009, 07:49 AM   #9
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For pear jelly go to kraft website and search. Then when you have the juice blend it with 4 hot peppers of your choice. Let it sit for 2 minutes and strain. The juice will now have heat. Just blend for a few seconds. Too long and the peppers will really incorpoate into the juice and all you will taste is heat with no fruit flavor. You want a nice ballence without being overpowered
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Unread 07-29-2009, 07:53 AM   #10
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Thanx Motley!
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Unread 07-29-2009, 11:05 AM   #11
motley que
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no sweat, realize that even though the juice will be hot, the sugar used in the jelly will tame it
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Unread 07-29-2009, 11:25 AM   #12
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No problem,I've got Suriname blood,we're used to sweet 'n hot stuff.
The previous pic of the pears were from last year.
The pic below is from a couple hours ago.
If the pears are ripe and I made the Sweet Heat Pear Pepper Jelly I'll let you know.
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