Kristen wrote:


George Shirley wrote:

Chopped up some Aji Limon de Peru chiles today seeds and all, bright
chrome yellow little devils, about 2 inches long. Added a couple of
chopped up yellow bells to the mix. Brought them to a boil in 2 cups
water, simmered for 15 minutes then strained through cheesecloth. Got
the exact amount of juice needed, 1.5 cups. To that I added 1.5 cups of
white vinegar. Put in one package powdered pectin and brought to a boil
and boiled 1 minute. Added all the sugar, 4 cups, and brought back to
the boil and boiled hard for 1 minute. There are 5 and one-half pints of
it sitting on a folded towel at the moment and I've heard three of them
"ping" so far. Oh yeah, BWB for 5 minutes.

From a taste of the tablespoon of jelly I didn't jar it is going to be
fairly hot. Has a pale yellow color to it, right purty as we would say
in East Texas. I've made green (jalapenos), red (various hot chiles) and
now yellow. Guess I'll have to find some purple hot chiles next. If this
is as good as the others I've made it will be good with cream cheese and
crackers, as a glaze on a ham, as a condiment for pork or beef, and
probably fairly decent on toast on a cold morning.

Life is good.

George


George-
About how many of the chiles did you use in this recipe? I grew these
(or something similar called "hot lemon" which should work just as well)
this summer, and I still have a ton of them that I'm looking for uses
for - your recipe sounds like a good use!
Thanks!

-Kristen

Two cups of the lemon and two cups of the bell. The lemons went into the
cup whole and the bells were chopped. the recipe I use calls for two
cups of each. This stuff is muy caliente so next batch will have the
Aji's gutted and capped to see if it still maintains the heat but at a
level that can be enjoyed.

I backed a tatume squash last night and put a tablespoon of the "yeller"
jelly in each half. Was very tasty and not so hot you couldn't enjoy it.

You're right Kristen, the first ones I grew were just called "Hot Lemon"
but this batch of seed came straight out of Peru to me. Looks to be the
same chile to my eye and taste. Very prolific plant and easy to tell
when they are ripe and ready to pick.

The recipes in the Certo pack are good and one of the powdered pectin
brand has a recipe for "hot pepper jelly" that works well. the one I use
is made up from two different recipes I downloaded off the web several
years ago plus I play with each batch. The red jalapeno/red bell I made
a few years ago was insipid, hardly any heat at all. the green
jalapeno/green bell was a little better. the red/red I made last year
was pretty good and the hots were a mix of a Morrocan chile and a New
Mexico chile that came off a ristra and some red Longhorns out of the
garden. Not quite enough fire to suit me but I will make some more and
leave the seeds and placenta in next time.

George