I've been busy this week creating pepper jellies, so I thought I'd share some recipes.
This is a hot one! It's an alteration of a recipe found in the Ball Blue Book on canning
Black Scorpion Jelly
Ingredients:
Here's the fruit and a mean looking pepper
Here are the scorpions halved and seeds removed. 1 cup would probably be just fine, actually.
Finished product on left:
Wonderful heat. Enjoy!
And if you liked this recipe, check out my aji lemon pepper jelly, Hot Cherry-Currant jelly, or my peach habanero jelly!
This is a hot one! It's an alteration of a recipe found in the Ball Blue Book on canning
Black Scorpion Jelly
Ingredients:
- 3 1/2 cups of blackberry juice - from 3 quarts of blackberries
- 2 cups of red scorpions, halved, cored, and seeds removed
- 5 cups sugar
- 2 tablespoons lemon juice
- 1 1/2 box powdered pectin
- The first step is to make the berry juice. Put the 3 quarts of blackberries in a pot and add about 1 1/2 cups of water.
- cover and simmer until the fruit is soft.
- Use a strainer and drain out juice - should have 3 1/2 cups (at least).
- I use a food processor to chop up the scorpions.
- Mix together the juice, peppers, lemon juice, and pectin.
- Bring to a boil over high heat.
- Add sugar, stirring until dissolved.
- Return to a hard boil for 1 minute.
- Begin to test how well it will set (put a few drops on a plat, put in freezer for a half minute and see if it is setting.)
- Pack in sterilized jars. Process in boiling water bath for 10 minutes.
Here's the fruit and a mean looking pepper
Here are the scorpions halved and seeds removed. 1 cup would probably be just fine, actually.
Finished product on left:
Wonderful heat. Enjoy!
And if you liked this recipe, check out my aji lemon pepper jelly, Hot Cherry-Currant jelly, or my peach habanero jelly!
