RE: [CH] hot pepper jelly
T. Matthew Evans (matt.evans@ce.gatech.edu)
Thu, 1 Nov 2001 23:40:10 -0500
When I make pepper jelly, I puree the chiles with the juice (or whatever) so
that the entire mix stays in suspension. This works well if you don't want
a specific texture for your jelly.
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w <http://www.prism.gatech.edu/~gte964w>
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-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Preston Ware
Sent: Friday, November 02, 2001 12:42 AM
To: chile-heads@globalgarden.com
Subject: [CH] hot pepper jelly
Hey people,
Last week-end I was making a batch of hot pepper jelly with about five
scotch bonnet and habanero peppers cut up finely and some white grape juice.
It actually came out great but I encountered the problem of having all the
raw pepper float to the top of the jars. Does anyone know a way of keeping
the pepper consistent throughout all the jelly?
Thanks a lot for any suggestions.
Pete Hydrohot