Jelly time

  • Tom Sawvell
    Inactive
    Posts: 9559
    August 14, 2012 at 10:04 pm #1278525

    I made up a batch of Raspberry-Jalepeno jelly today and just got a small taste of it. Lordy is it good. Sweet with heat….doesn’t get much better than that.

    The berries came from the garden earlier this year and the peppers were fresh off the vine today. I did up 8 pints today and plan another 8 tomorrow.

    Ma likes to put a chunk of cream cheese on a small plate or in a bowl and then add a couple nice scoops of the jelly. This gets spread over her favorite crackers while watching the tube in the evening.

    This batch turned out super good. After batch two tomorrow I’ll start on the grape version of the jelly using semi-wild grapes. Outstanding jelly comes from them. Wine too.

    lenny_jamison
    Bay City , WI
    Posts: 4001
    August 14, 2012 at 10:07 pm #1092112

    That does sound good Tom. Do you have a recipe that you’d like to share?

    Brian Klawitter
    Keymaster
    Minnesota/Wisconsin Mississippi River
    Posts: 59992
    August 14, 2012 at 10:10 pm #1092114

    I’ll trade you a jar of your jelly for a taste of my sausage…well, a taste of Curt’s sausage.

    lenny_jamison
    Bay City , WI
    Posts: 4001
    August 14, 2012 at 10:35 pm #1092117

    Quote:

    I’ll trade you a jar of your jelly for a taste of my sausage…well, a taste of Curt’s sausage.

    BBKK
    IA
    Posts: 4033
    August 14, 2012 at 11:03 pm #1092121

    Quote:

    I’ll trade you a jar of your jelly for a taste of my sausage …well, a taste of Curt’s sausage.

    Tom Sawvell
    Inactive
    Posts: 9559
    August 14, 2012 at 11:47 pm #1092133

    Quote:

    I’ll trade you a jar of your jelly for a taste of my sausage…well, a taste of Curt’s sausage.

    The next time we work the Red Wing shop Brian I’ll bring a jar over to Everts for you.

    Lenny,
    I simply heat up enough raspberries to get a full 4 cups of juice when strained. I chop up a couple medium jalepenos, and add [seeds and all] to the juice, heat to a simmer for a half hour and let sit overnight in the fridge. The juice gets re-strained to get the seeds and pepper pulp out Heat the juice until it boils and add 7 1/2 cups of sugar and a lump of butter and bring back to a boil that you cannot stir down. Add 2 packets of liquid certo pectin, stir in well and bring the juice back to a hard boil for 1 minute. Jar up and you’re good to go.

    I like heat so I use hot peppers but more moderate peppers can be used to tame it down a hair. I make jelly because I don’t like the raspberry seeds but a guy can make jam this way too and just leave the pepper parts right in the mix. I’ve done it both ways and just like the jelly better.

    BBKK
    IA
    Posts: 4033
    August 14, 2012 at 11:57 pm #1092138

    That sounds pretty good! Might have to try it

    clwuensch
    Rockland, Wi
    Posts: 129
    August 15, 2012 at 10:22 pm #1092381

    I feel violated….USED!!!

    By the way, you never did tell me how the baloney turned out for you!

    armchairdeity
    Phoenix, AZ, formerly from the NW 'Burbs, Minneapolis, MN, USA
    Posts: 1620
    August 15, 2012 at 10:56 pm #1092394

    Quote:

    I feel violated….USED!!!

    By the way, you never did tell me how the baloney turned out for you!

    It must have worked well cuz we all know BK is FULL of baloney… and now we know why!

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