Re: [CH] pickles & preserves?
Ginger (gingerc@gmail.com)
Fri, 7 Sep 2007 06:15:09 -0400
Helen,
I made habanero jelly last year. Doing a quick google search, I think
this is the recipe I used.
http://www.pepperfool.com/recipes/jams/hab_jelly.html
I'm sure you could use any pepper you wished.
Ginger
On 9/6/07, Helen Gillis <helengillis@earthlink.net> wrote:
> Hello all -
> Takin' a couple of days off & decided to dust off the canner. So far
> made a couple of kinds of pickles & a double batch of Diana Kennedy's
> Chiles Jalapeņos en Escabeche (Mexican Regional Cooking). Found
> enormous very distressed looking jalapeņos at a farm stand in new
> hampster & couldn't pass them up. They were surprisingly hot & their
> skins were covered with cracking/veining which made me believe they
> probably would be hotter than normal. Nothing like boiling vinegar &
> hot peppers to wake you up!
> Question: Now I'm onto jelly or jam - any suggestions? Still got one
> more day off...
> Hope everyone had a great summer - Helen
>
>