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


I never can get pepper jelly hot enough. The apricot - habanero jam I made
a few years ago is almost hot.

They sound hotter than the aji peppers I grow -- mine are about 4 to 6
inches long, and I pick them still green (yellow green). If I leave them
on the plant long enough they turn orange. The bushes get about 5 or 6
feet tall here in Southern Canada. I made Ross Reid's "Rings of Fire" with
them 2 years ago. I didn't get enough of *anything* this year to put
anything up. I'm experimenting with odd jellies this year from whatever
fruit I can get free or cheap. The can of cheap cranberry sauce I added to
the wild pears added a lot of pectin did a good job of giving the juice a
rosy color.

I should have stopped while I was driving through Oklahoma and picked some
'simmons. I've never seen wild 'simmon trees so loaded down with fruit.
But they might not be ripe yet. There's not much that's worse than an
unripe persimmon; unless maybe it's the unripe baby red bananas I bought at
Fiesta supermarket a couple of weeks ago.

Bob