Cherry Jalapeno Jam Recipe?
Has anyone ever made a Cherry Jalapeno jam or jelly? Is there a tried and
true method for adding jalapenos to jams and jellies that doesn't affect the ratios in the recipes? Thanks, - A - |
Cherry Jalapeno Jam Recipe?
"Carbon Copy" > wrote in message
et... > Has anyone ever made a Cherry Jalapeno jam or jelly? Is there a tried and > true method for adding jalapenos to jams and jellies that doesn't affect > the ratios in the recipes? > > Thanks, > > - A - Chop up the chiles of your choice and add fruit to measure. I believe with cherries we add lemon juice to help acidify if using pectin? I misremember. Chiles, no matter how hot are low acid, so add the 2 tablespoons lemon juice to lower acid (or riper) fruit. I had to add a dozen Serrano peppers to blackberry jam to even get warm. I called it Hot Love. Wasn't very hot tho, not for me, and I just like middlin-to hot stuff. When I add habeneros to peach jam, I use 3 - seeded & deveined, chopped in tiny pieces. That's hot. But not too hot. The sugar soaks up a *lot* of heat. Y'all like hot stuff or what? To avoid a lot of messin' with the recipe, I use a few habs for nice fruity taste and nice heat. Jalapeņos is wimpy. Edrena |
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