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Where were you yesterday when I put up a boring hab/carrot ferment???? lol

Looks awesome....

Nailed it....

I agree with your opinion on the fruit. My last batch had pineapple and mango and it seemed a bit odd tasting. My next batch up has no fruit so will be able to see the difference.

That looks great. Im going with a red habs and carrot mash today. Gonna try a simple one this time

Just processed my first two ferments and they turned out well. I did add vinegar to get the flavour i wanted and pressure canned the entire lot in pint jars. Putting on a couple more red hab ferments today.....

Nice job Judge.

Ive never used powder pectin. Everthing ive read suggests using whatever is specified. If you get it wrong the jelly never sets. It is a small recipe. I got 7 1/4 pint jars. I usually make two or three batches, one after another.

Ive made 8 or so different recipes and here's what Ive found: Using a proven recipe and following the measurements exaclty is key With any jam/jelly recipe, use the the called for pectin type (some use liquid, some use powder) Don't double recipes, make two batches if you have to. Nothing...

love the interesting mix.

Welcom from western Canada

Like any jam/ jelly recipe, find a proven recipe and follow exactly. It is a bummer if your jelly doesnt set properly.

Great looking jelly. I'm pretty sure the sugar doesn't negate the heat. If I double the amount of peppers I get twice the burn.

Welcome from snowy Canada

Welcome from Canada

Welcome from another noob.

Habenaro Jelly and thick cut Canadian bacon on toast.  

Great looking sauces.... And another fantastic use for duct tape....

Too bad our Merican friends don't get HP sauce....

I used the bottled chopped garlic in my first mash. I went with raw fresh garlic in my second after reading the chopped stuff has a bunch of perservatives in it!!!