Just made a batch, using the recipe from the Ball "Blue Book". It tastes
great, but by golly I sure made a huge mess. My Mom was always made fun
of when she made jelly, God rest her soul, because of how the stuff
ended up in the farthest corners of the kitchen. Now I understand what
she was up against. Still, it was fun.

"Travis McGee" > wrote in message
...
> Just made a batch, using the recipe from the Ball "Blue Book". It tastes
> great, but by golly I sure made a huge mess. My Mom was always made fun of
> when she made jelly, God rest her soul, because of how the stuff ended up
> in the farthest corners of the kitchen. Now I understand what she was up
> against. Still, it was fun.

What do you do with it?

On 6/17/2014 5:34 AM, Travis McGee wrote:
> Just made a batch, using the recipe from the Ball "Blue Book". It tastes
> great, but by golly I sure made a huge mess. My Mom was always made fun
> of when she made jelly, God rest her soul, because of how the stuff
> ended up in the farthest corners of the kitchen. Now I understand what
> she was up against. Still, it was fun.

I'm glad you enjoyed it! I'm equally glad I don't have to clean it up.

Jill

On 2014-06-17 5:34 AM, Travis McGee wrote:
> Just made a batch, using the recipe from the Ball "Blue Book". It tastes
> great, but by golly I sure made a huge mess. My Mom was always made fun
> of when she made jelly, God rest her soul, because of how the stuff
> ended up in the farthest corners of the kitchen. Now I understand what
> she was up against. Still, it was fun.


A couple years ago I was making hot red pepper jelly and could not find
the right type of peppers so I used Scotch Bonnets. I knew they would be
hot, but since they were so much smaller I thought the same number in a
batch would work about the same as using the larger ones with less heat.

While cooking it, it frothed up and overflowed, spilling onto the
burner. Holy Crap..... Mace. You could have cleared out a prison riot
with that stuff. The jelly turned out nicely.... quite a bit hotter
than the stuff made with the other peppers.

On Tue, 17 Jun 2014 04:41:49 -0700, "Julie Bove"
> wrote:

>
> "Travis McGee" > wrote in message
> ...
> > Just made a batch, using the recipe from the Ball "Blue Book". It tastes
> > great, but by golly I sure made a huge mess. My Mom was always made fun of
> > when she made jelly, God rest her soul, because of how the stuff ended up
> > in the farthest corners of the kitchen. Now I understand what she was up
> > against. Still, it was fun.
>
> What do you do with it?

Use it as an appetizer over cream cheese, smear it on a burger.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 17 Jun 2014 05:34:30 -0400, Travis McGee >
wrote:

> Just made a batch, using the recipe from the Ball "Blue Book". It tastes
> great, but by golly I sure made a huge mess. My Mom was always made fun
> of when she made jelly, God rest her soul, because of how the stuff
> ended up in the farthest corners of the kitchen. Now I understand what
> she was up against. Still, it was fun.


I made Jalapeno jam last summer using the low sugar recipe that comes
with their jam/jelly maker... but it was too sweet for me.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Dave Smith wrote:
>
> On 2014-06-17 5:34 AM, Travis McGee wrote:
> > Just made a batch, using the recipe from the Ball "Blue Book". It tastes
> > great, but by golly I sure made a huge mess. My Mom was always made fun
> > of when she made jelly, God rest her soul, because of how the stuff
> > ended up in the farthest corners of the kitchen. Now I understand what
> > she was up against. Still, it was fun.
>
> A couple years ago I was making hot red pepper jelly and could not find
> the right type of peppers so I used Scotch Bonnets. I knew they would be
> hot, but since they were so much smaller I thought the same number in a
> batch would work about the same as using the larger ones with less heat.
>
> While cooking it, it frothed up and overflowed, spilling onto the
> burner. Holy Crap..... Mace. You could have cleared out a prison riot
> with that stuff. The jelly turned out nicely.... quite a bit hotter
> than the stuff made with the other peppers.

Just what do people do with pepper jelly once they make it? Go ahead
and call me dumb but it sounds like a worthless final product to me.
I've never had it, never made it, and I can't imagine why I should.

G.

sf wrote:
>
> On Tue, 17 Jun 2014 04:41:49 -0700, "Julie Bove"
> > wrote:
>
> >
> > "Travis McGee" > wrote in message
> > ...
> > > Just made a batch, using the recipe from the Ball "Blue Book". It tastes
> > > great, but by golly I sure made a huge mess. My Mom was always made fun of
> > > when she made jelly, God rest her soul, because of how the stuff ended up
> > > in the farthest corners of the kitchen. Now I understand what she was up
> > > against. Still, it was fun.
> >
> > What do you do with it?
>
> Use it as an appetizer over cream cheese, smear it on a burger.

Smear it on a burger? LOL. OH, YUM!

On 6/17/2014 4:30 PM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2014-06-17 5:34 AM, Travis McGee wrote:
>>> Just made a batch, using the recipe from the Ball "Blue Book". It tastes
>>> great, but by golly I sure made a huge mess. My Mom was always made fun
>>> of when she made jelly, God rest her soul, because of how the stuff
>>> ended up in the farthest corners of the kitchen. Now I understand what
>>> she was up against. Still, it was fun.
>>
>> A couple years ago I was making hot red pepper jelly and could not find
>> the right type of peppers so I used Scotch Bonnets. I knew they would be
>> hot, but since they were so much smaller I thought the same number in a
>> batch would work about the same as using the larger ones with less heat.
>>
>> While cooking it, it frothed up and overflowed, spilling onto the
>> burner. Holy Crap..... Mace. You could have cleared out a prison riot
>> with that stuff. The jelly turned out nicely.... quite a bit hotter
>> than the stuff made with the other peppers.
>
> Just what do people do with pepper jelly once they make it? Go ahead
> and call me dumb but it sounds like a worthless final product to me.
> I've never had it, never made it, and I can't imagine why I should.
>
> G.
>

I use it much like a chutney. I like it on scrambled eggs or omellettes,
as well as on roast meats. Mom used to make an hors d'oeuvre with it by
putting a spoonful on top of a Ritz cracker smeared with cream cheese.

Hot pepper jelly can be mixed with a little crushed pineapple and poured over cream cheese to eat with crackers. A local restaurant uses it on grilled cheese sandwiches, my favorite is whole grain bread, sharp cheddar cheese, bacon, thin apple slices, grilled red onions and hot pepper jelly, grilled till all melted.

On 2014-06-17 4:30 PM, Gary wrote:

>> While cooking it, it frothed up and overflowed, spilling onto the
>> burner. Holy Crap..... Mace. You could have cleared out a prison riot
>> with that stuff. The jelly turned out nicely.... quite a bit hotter
>> than the stuff made with the other peppers.
>
> Just what do people do with pepper jelly once they make it? Go ahead
> and call me dumb but it sounds like a worthless final product to me.
> I've never had it, never made it, and I can't imagine why I should.
>


Smear a cracker with cream cheese and put a bit of the pepper jelly on
top. It is delicious.

On 6/17/2014 4:14 PM, Dave Smith wrote:
> On 2014-06-17 4:30 PM, Gary wrote:
>
>>> While cooking it, it frothed up and overflowed, spilling onto the
>>> burner. Holy Crap..... Mace. You could have cleared out a prison riot
>>> with that stuff. The jelly turned out nicely.... quite a bit hotter
>>> than the stuff made with the other peppers.
>>
>> Just what do people do with pepper jelly once they make it? Go ahead
>> and call me dumb but it sounds like a worthless final product to me.
>> I've never had it, never made it, and I can't imagine why I should.
>>
>
>
> Smear a cracker with cream cheese and put a bit of the pepper jelly on
> top. It is delicious.

That is the way I like pepper jelly, with cream cheese and crackers. Yum.

Becca

On Tue, 17 Jun 2014 16:32:06 -0400, Gary > wrote:

> sf wrote:
> >
> > On Tue, 17 Jun 2014 04:41:49 -0700, "Julie Bove"
> > > wrote:
> >
> > >
> > > What do you do with it?
> >
> > Use it as an appetizer over cream cheese, smear it on a burger.
>
> Smear it on a burger? LOL. OH, YUM!

As a matter of fact, one person brought turkey sliders (for Father's
Day) with some sort of spicy fruit spread to put on them and oh man -
the Gestalt was GREAT. I don't know how she seasoned those sliders,
but they sure didn't taste like turkey.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 6/17/2014 5:58 PM, sf wrote:
> On Tue, 17 Jun 2014 16:32:06 -0400, Gary > wrote:
>
>> sf wrote:
>>>
>>> On Tue, 17 Jun 2014 04:41:49 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> What do you do with it?
>>>
>>> Use it as an appetizer over cream cheese, smear it on a burger.
>>
>> Smear it on a burger? LOL. OH, YUM!
>
> As a matter of fact, one person brought turkey sliders (for Father's
> Day) with some sort of spicy fruit spread to put on them and oh man -
> the Gestalt was GREAT. I don't know how she seasoned those sliders,
> but they sure didn't taste like turkey.

This reminded me that I melted a little pepper jelly and I brushed a
pork tenderloin with it. This was pretty tasty.

Becca

On 6/17/2014 3:30 PM, Gary wrote:
>
> Just what do people do with pepper jelly once they make it? Go ahead
> and call me dumb but it sounds like a worthless final product to me.
> I've never had it, never made it, and I can't imagine why I should.
>

I barter it for booze from a couple of salespeople at the local liquor
distributorship. They get my habanero/apricot jelly, I get a few
bottles of stuff I use in pastry making.

"Moe DeLoughan" > wrote in message
...
> On 6/17/2014 3:30 PM, Gary wrote:
>>
>> Just what do people do with pepper jelly once they make it? Go ahead
>> and call me dumb but it sounds like a worthless final product to me.
>> I've never had it, never made it, and I can't imagine why I should.
>>
>
> I barter it for booze from a couple of salespeople at the local liquor
> distributorship. They get my habanero/apricot jelly, I get a few bottles
> of stuff I use in pastry making.

But, back to Gary's question ... what do they do with it?

--
http://www.helpforheroes.org.uk/shop/

On 06/24/2014 09:13 AM, Ophelia wrote:
>
>
> "Moe DeLoughan" > wrote in message
> ...
>> On 6/17/2014 3:30 PM, Gary wrote:
>>>
>>> Just what do people do with pepper jelly once they make it? Go ahead
>>> and call me dumb but it sounds like a worthless final product to me.
>>> I've never had it, never made it, and I can't imagine why I should.
>>>
>>
>> I barter it for booze from a couple of salespeople at the local liquor
>> distributorship. They get my habanero/apricot jelly, I get a few
>> bottles of stuff I use in pastry making.
>
> But, back to Gary's question ... what do they do with it?
>

Well, commonly it's part of a bagel, cream cheese and Jalapeno/Habanero
jam breakfast. It's also good on bread, butter and jam sandwiches. Other
uses are as a glaze on a pork roast, to spice up a Monte Christo
sandwich, spicy chicken stir-fry, salmon glaze, stirred into turkey
burgers before cooking, added to sweet and sour pork, added to a
vinaigrette for a salad, chicken wing glaze, fish glaze, on cornbread
instead of honey, on an egg, ham and cheese sandwich, added to barbecue
sauce, BBQ rib glaze, especially good with turkey, topping for a savory
cheesecake, topping for peanut butter crackers, melted into bottled
Italian dressing to add a kick to a green salad, inside a grilled cheese
sandwich, mixed into scrambled eggs and served on an English muffin, as
a sauce on fried chicken. There's undoubtedly more.

"Whirled Peas" > wrote in message
...
> On 06/24/2014 09:13 AM, Ophelia wrote:
>>
>>
>> "Moe DeLoughan" > wrote in message
>> ...
>>> On 6/17/2014 3:30 PM, Gary wrote:
>>>>
>>>> Just what do people do with pepper jelly once they make it? Go ahead
>>>> and call me dumb but it sounds like a worthless final product to me.
>>>> I've never had it, never made it, and I can't imagine why I should.
>>>>
>>>
>>> I barter it for booze from a couple of salespeople at the local liquor
>>> distributorship. They get my habanero/apricot jelly, I get a few
>>> bottles of stuff I use in pastry making.
>>
>> But, back to Gary's question ... what do they do with it?
>>
>
> Well, commonly it's part of a bagel, cream cheese and Jalapeno/Habanero
> jam breakfast. It's also good on bread, butter and jam sandwiches. Other
> uses are as a glaze on a pork roast, to spice up a Monte Christo sandwich,
> spicy chicken stir-fry, salmon glaze, stirred into turkey burgers before
> cooking, added to sweet and sour pork, added to a vinaigrette for a salad,
> chicken wing glaze, fish glaze, on cornbread instead of honey, on an egg,
> ham and cheese sandwich, added to barbecue sauce, BBQ rib glaze,
> especially good with turkey, topping for a savory cheesecake, topping for
> peanut butter crackers, melted into bottled Italian dressing to add a kick
> to a green salad, inside a grilled cheese sandwich, mixed into scrambled
> eggs and served on an English muffin, as a sauce on fried chicken. There's
> undoubtedly more.

Thank you

--
http://www.helpforheroes.org.uk/shop/

On 6/24/2014 11:57 AM, Moe DeLoughan wrote:
> On 6/17/2014 3:30 PM, Gary wrote:
>>
>> Just what do people do with pepper jelly once they make it? Go ahead
>> and call me dumb but it sounds like a worthless final product to me.
>> I've never had it, never made it, and I can't imagine why I should.
>>
>
> I barter it for booze from a couple of salespeople at the local liquor
> distributorship. They get my habanero/apricot jelly, I get a few bottles
> of stuff I use in pastry making.
>
What do you get from the liquor store that use in pastry making unless
it refers to a shot or two to keep you going :-)

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Tue, 24 Jun 2014 14:56:25 -0400, James Silverton
> wrote:

> On 6/24/2014 11:57 AM, Moe DeLoughan wrote:
> > On 6/17/2014 3:30 PM, Gary wrote:
> >>
> >> Just what do people do with pepper jelly once they make it? Go ahead
> >> and call me dumb but it sounds like a worthless final product to me.
> >> I've never had it, never made it, and I can't imagine why I should.
> >>
> >
> > I barter it for booze from a couple of salespeople at the local liquor
> > distributorship. They get my habanero/apricot jelly, I get a few bottles
> > of stuff I use in pastry making.
> >
> What do you get from the liquor store that use in pastry making unless
> it refers to a shot or two to keep you going :-)

There's vodka in pie crust
http://www.thekitchn.com/recipe-revi...ie-crust-68851
and all the lovely liqueurs to use in fillings or chocolate.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 6/24/2014 1:56 PM, James Silverton wrote:
> On 6/24/2014 11:57 AM, Moe DeLoughan wrote:
>> On 6/17/2014 3:30 PM, Gary wrote:
>>>
>>> Just what do people do with pepper jelly once they make it? Go ahead
>>> and call me dumb but it sounds like a worthless final product to me.
>>> I've never had it, never made it, and I can't imagine why I should.
>>>
>>
>> I barter it for booze from a couple of salespeople at the local liquor
>> distributorship. They get my habanero/apricot jelly, I get a few
>> bottles
>> of stuff I use in pastry making.
>>
> What do you get from the liquor store that use in pastry making unless
> it refers to a shot or two to keep you going :-)
>

Grand Marnier, Triple Sec, Kirsch, Kahlua, Amaretto, etc. For pies,
cakes, mousses, cookies, etc. Since I don't drink alcohol, I flinch at
the cost of assembling a collection of these for cooking. Bartering is
better. Speaking of which, one of my sisters has worked out a deal
with a chef at a local restaurant where she supplies him with wild
morels and stuff from her garden in trade for meals at his restaurant.