On 6/17/2014 4:30 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2014-06-17 5:34 AM, Travis McGee wrote:
>>> Just made a batch, using the recipe from the Ball "Blue Book". It tastes
>>> great, but by golly I sure made a huge mess. My Mom was always made fun
>>> of when she made jelly, God rest her soul, because of how the stuff
>>> ended up in the farthest corners of the kitchen. Now I understand what
>>> she was up against. Still, it was fun.
>>
>> A couple years ago I was making hot red pepper jelly and could not find
>> the right type of peppers so I used Scotch Bonnets. I knew they would be
>> hot, but since they were so much smaller I thought the same number in a
>> batch would work about the same as using the larger ones with less heat.
>>
>> While cooking it, it frothed up and overflowed, spilling onto the
>> burner. Holy Crap..... Mace. You could have cleared out a prison riot
>> with that stuff. The jelly turned out nicely.... quite a bit hotter
>> than the stuff made with the other peppers.
>
> Just what do people do with pepper jelly once they make it? Go ahead
> and call me dumb but it sounds like a worthless final product to me.
> I've never had it, never made it, and I can't imagine why I should.
>
> G.
>

I use it much like a chutney. I like it on scrambled eggs or omellettes,
as well as on roast meats. Mom used to make an hors d'oeuvre with it by
putting a spoonful on top of a Ritz cracker smeared with cream cheese.