Went to a buddies house lastnight and he whipped out a jar or home made jalepeno jelly. Never heard of it before but we had it on crackers. It was great!! So tonight after work I had to try to make it myself tonight. First time canning anything and first time for jelly. Let yall know how it turns out
I've had some in the past and it is good....if ...it doesn't contain to much membrane or seeds. My couple of plants produced more peppers than the neighborhood could eat so I dried them and ground them up in a coffee grinder. A little dust goes a long way.
I picked them, cut them in half length wise and cleaned the seeds and membrane out before dehydrating. Then grind them. A word or two of caution .... Wear gloves when de seeding and be careful when you grind them as the dust is VERY potent. It will send an asthmatic into an attack
Boy you guys are making me hungry, we make that to, we dry any left over peppers, here is one to try - roasted garlic, baked brie cheese, put a roasted clove on a cracker, piece of brie cheese topped with jalapeno jelly. Pear jalapeno jelly or jam is another favorite.
Boy you guys are making me hungry, we make that to, we dry any left over peppers, here is one to try - roasted garlic, baked brie cheese, put a roasted clove on a cracker, piece of brie cheese topped with jalapeno jelly. Pear jalapeno jelly or jam is another favorite.
Thats it Rodney. I have a couple gallon bags of rhubarb in the freezer. Gonna make up my own rhubarb jalepeno jelly and get some deer jerky made up asap! Touche my friend lol
Marinated water chestnut ( in soya sauce ) , clove of garlic ( or glove if you like something different HA !! ) wrapped with a strip of smoky bacon, held together with a toothpick, broil, topped with jalapeno jelly.
I've had it both ways(the jelly) and it depends on how it's made. My one friend used to cut up and then soak his jalapeños in water (I think she started with hot water or maybe she simmered them for a bit, and hers had the flavor with out much heat other times I've had it and it was a Lot more spicy.
I've never made it, but a recipe would be nice if someone could get it?
Yes, if its a heritage seed your odds of reproducing are a lot higher, anything else I would say your gambling to try and duplicate the plant that it came from, the disadvantage of modern science.
I've had good luck with tomatoes and cilantro and such. I haven't tried the peppers because my plants are on their third year. They have been frozen back twice but just keep on coming back.
That sounds good too!! Glad to see theres alot of people who enjoy the same sort of things I do!
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