Saturday was opening day at the Farmers' Market. I didn't clear the
expenses yet, but it was a drizzly sort of day. After frantically
getting 14 cases of pickles ready to go, I only sold 4. But met lots
of friends from last year. Hopefully Jul 4th weekend will be more
lucrative. Lots of interest in the bread & butter & no sugar
varieties. Sold lots of pickled asparagus and sold out of bay leaves.
I bought a case of nice b**ts, should make about 6-8 cases red wine
pickled b**ts, those usually go pretty fast. Neighbor gifted me with
about 20# of nice little peaches (so far!), some not so little. I'll
make low & high sugar jam, peach-habenero jam, and no sugar & reg.
pickled peaches. That peach of a neighbor is diabetic. When he has
peaches, they are always weeks earlier than anybody else's. The new
vendor at the market is the jam seller. The mango didn't have enuf
flavor for me, very mild, but her Blueberry/rasberry/marionberry (had
to look that up) is nuttin' but fabulous. The season is on ! Ladies
and gentlemen, start up your canners...
PS - Thanks to the vets here for their sacrifice, and to the Scouts
who put flags on their graves on Ft. Bliss. My Aunt Mary is buried
there - she was a WAVE in 1941-42.
Edrena
former Staff Sergeant, US Army

The Joneses wrote:


> peach-habenero jam


Wow, that sounds delicious!

gloria p

"Puester" > wrote in message
...
> The Joneses wrote:
>
>
> > peach-habenero jam
>
>
> Wow, that sounds delicious!
>
> gloria p

I agree - but what do you eat it on/with?

Kathi

Kathi Jones wrote:

> "Puester" > wrote in message
> ...
> > The Joneses wrote:
> > > peach-habenero jam
> > Wow, that sounds delicious!
> > gloria p
>
> I agree - but what do you eat it on/with?
> Kathi

It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
fabulous glaze, put on last 30 sec of grilling anything, incl.
pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
and big cup of coffee. I can't really have too much sweets, but my
nephews like it. Them gurrls of my other sister are wusses and don't
eat hot stuff. Texans by birth only!
Edrena

"The Joneses" > wrote in message
...
> Kathi Jones wrote:
>
> > "Puester" > wrote in message
> > ...
> > > The Joneses wrote:
> > > > peach-habenero jam
> > > Wow, that sounds delicious!
> > > gloria p
> >
> > I agree - but what do you eat it on/with?
> > Kathi
>
> It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
> fabulous glaze, put on last 30 sec of grilling anything, incl.
> pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
> and big cup of coffee. I can't really have too much sweets, but my
> nephews like it. Them gurrls of my other sister are wusses and don't
> eat hot stuff. Texans by birth only!
> Edrena
>
>

but I bet you could make the same with less hot peppers and still get all
the flavour, just not the heat (for us, um, non-Texan wusses ;-). Actually
sounds good on fresh biscuits. Is that a published recipe ? Like from BBB
or somewhere online?

Kathi



>
>

Kathi Jones wrote:

> "The Joneses" > wrote in message
> ...
> > Kathi Jones wrote:
> >
> > > "Puester" > wrote in message
> > > ...
> > > > The Joneses wrote:
> > > > > peach-habenero jam
> > > > Wow, that sounds delicious!
> > > > gloria p
> > >
> > > I agree - but what do you eat it on/with?
> > > Kathi
> >
> > It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
> > fabulous glaze, put on last 30 sec of grilling anything, incl.
> > pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
> > and big cup of coffee. I can't really have too much sweets, but my
> > nephews like it. Them gurrls of my other sister are wusses and don't
> > eat hot stuff. Texans by birth only!
> > Edrena
> >
> >
>
> but I bet you could make the same with less hot peppers and still get all
> the flavour, just not the heat (for us, um, non-Texan wusses ;-). Actually
> sounds good on fresh biscuits. Is that a published recipe ? Like from BBB
> or somewhere online?
>
> Kathi
>
> >
> >

Nope. Just make peach jam and add peppers to taste just after it comes to a
boil. If using pectin, add them with the sugar. It was not realllllly hot,
therefore 3 habs. A couple of red jalapenyos (they are actually milder than
green) would be visually interesting, kinda like a marmalade, but not too hot.
The sugar in jam saps out the strength of the heat. I heard on TV that this is
the basis of the Scoville unit. One hab was barely warm, 2 was interesting and
3 was hot. I used serrano peppers in blackberry jam and needed a dozen of them.
Taking out the seeds and veins considerably reduces the heat also.
Reminder to self: when chopping peppers, wear rubber gloves. Took all night for
the sting to leave my eyes.
Edrena

Kathi Jones wrote:
> "Puester" > wrote in message
> ...
>
>>The Joneses wrote:
>>
>>
>>
>>>peach-habenero jam
>>
>>
>>Wow, that sounds delicious!
>>
>>gloria p
>
>
> I agree - but what do you eat it on/with?
>
> Kathi
>
>


I'd spread a cracker or toasted English muffin with cream cheese,
then the jam on top.

gloria p

Kathi Jones wrote:
> "Puester" > wrote in message
> ...
>
>>The Joneses wrote:
>>
>>
>>
>>>peach-habenero jam
>>
>>
>>Wow, that sounds delicious!
>>
>>gloria p
>
>
> I agree - but what do you eat it on/with?
>
> Kathi
>
>
I know, I know, hot hot biscuits. <BSEG>

George