Jelly time

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

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

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

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Quote:

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

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Quote:

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

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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.

Thank you Tom.

That sounds pretty good! Might have to try it

I feel violated….USED!!!

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

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I feel violated….USED!!!

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

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