Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Old 26-06-2007, 12:13 AM posted to rec.food.preserving
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Default 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 -



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Old 26-06-2007, 07:00 AM posted to rec.food.preserving
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Default 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. Jalapeños is wimpy.
Edrena




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