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Discussion in 'Canning & Storage' started by tasunkawitko, Sep 29, 2009.
Now that looks good.
Definitely a jelly worth trying.
Doubt my habaneros will ripen this year (planted them late) but I definitely want to give this a try, guess I'll either use my scotch bonnets or just pick up some habaneros at the store.
Thanks for posting.
Jelly looks great, is it HOT?
i have no idea, beer - don't plan on being the first to find out, either!
that sounds and looks great! ill go with straight scotch bonnet peppers they have a fruity flavor (after note) unlike habs which are bitter.
DAVE. I pulled this scotch bonnet out of garden in 2007.She has been root pruned and stalk trimmed every year and re-potted...I only get 20-30 peppers ,but this is true flavor.I use alot on jerk chickens or powders.
RON just gave me idea worth persuaing for all my efforts...
Wish i took a picture today-the plant is just sweeeeeeeeeetttttt
Nice looking peppers there ALX.
Thank you so much for posting this Ron! will be giving it a go soon with a full Qview. My Habanero plant is still producing overtime so I've got plenty of the beggars to use up!
Please do ALEX.......Love this stuff...
this jelly can't be to hot. the vinegar and sugar really tame peppers in jelly's. My grandma uses japs and habs in here pepper jelly and it isn't that hot. man i wish my caribbean reds came up this year. maybe next year.