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| 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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Red Pepper Jelly
I made a batch of rep pepper jelly a few weeks ago (4 half pints)and just tried it. The pepper flavor is quite nice but all of the recipes I saw called for two jalapenos and I thought that would be too hot in such a small batch so I only used one. WRONG! It's too mild. If I use it as an ingredient in anything I'll have to remember to add cayenne or Tabasco or somesuch to the recipe. gloria p |
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Posted to rec.food.preserving
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Red Pepper Jelly
gloria p wrote:
> > > I made a batch of rep pepper jelly a few weeks ago (4 half pints)and > just tried it. The pepper flavor is quite nice but all of the recipes > I saw called for two jalapenos and I thought that would be too hot in > such a small batch so I only used one. WRONG! It's too mild. If I > use it as an ingredient in anything I'll have to remember to add > cayenne or Tabasco or somesuch to the recipe. > > gloria p Two habaneros is barely even hot. All that sugar seems to neuter the peppers. Bob |
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