Has some orange Manzanos that were starting to get soft, so made some jam with them.
1lb Manzanos, de-seeded but keep the placenta as much as possible
2 large Yellow Moruga Scorpions
4 frozen Mexican White Guavas (the sour ones)
3 cups white vinegar
6 cups white sugar
juice of 2 limes
Liquid pectin
Process the above peppers/fruit with 3 cups white vinegar in a blender. Strain into a large pan, using a spoon to push as much pepper debris through as possible.
Add 6 cups white sugar and bring to a boil stirring constantly. Watch it and don`t let it boil over!
Allow the mixture to boil until you can knock down the dense bubbles by stirring with a wooden spoon. Test a few drops on the back of a cold spoon. Allow it to cool and if it gels a little, you are good to go. If it doesn`t, boil the mixture for another 5 minutes and repeat the test.
Add 2 tablespoons of liquid pectin (Ball liquid pectin) and boil the mixture for 1 minutes, stirring constantly.
Can as per usual. I forgot to take photos, but this is the end product,
1lb Manzanos, de-seeded but keep the placenta as much as possible
2 large Yellow Moruga Scorpions
4 frozen Mexican White Guavas (the sour ones)
3 cups white vinegar
6 cups white sugar
juice of 2 limes
Liquid pectin
Process the above peppers/fruit with 3 cups white vinegar in a blender. Strain into a large pan, using a spoon to push as much pepper debris through as possible.
Add 6 cups white sugar and bring to a boil stirring constantly. Watch it and don`t let it boil over!
Allow the mixture to boil until you can knock down the dense bubbles by stirring with a wooden spoon. Test a few drops on the back of a cold spoon. Allow it to cool and if it gels a little, you are good to go. If it doesn`t, boil the mixture for another 5 minutes and repeat the test.
Add 2 tablespoons of liquid pectin (Ball liquid pectin) and boil the mixture for 1 minutes, stirring constantly.
Can as per usual. I forgot to take photos, but this is the end product,
