George Shirley wrote:

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


Thanks for the all help, George! Not only on how to make the jelly, but
how to use it, too. I made a jalapeno jelly a few years ago, but never
really figured out how to use it, so I gave it all away.
This is my first year growing this particular pepper, and I've been
having a ball feeding them to unsuspecting people who say they can "eat
any pepper with no problem". Seems they all have a problem eating this
one without at least breaking a sweat .
And the Hot Lemon plants certainly were incredibly prolific! I planted
two and have literally hundreds of evil little yellow peppers. As much
as I love growing hot peppers, I'm not much for eating them,
unfortunately. These in particular have a great flavor, if you can
dilute them enough for us weak people to get around the heat, though.
Perhaps I'll make a "full flavor" version of this jelly for my hot
pepper loving friends, and a milder batch for myself.
Thanks again for your help.

-Kristen