Here's one of my recipes I will not be producing outside of a small-batch scale:
M026 - Triple Black Amethyst
340g black curant jam <- I suggest and prefer a local, organic brand if possible, without any HFCS
340g black cherry jam
387g blackberries (fresh)
100g maraschino cheries
40g maraschino cherry juice
15g ghost chili powder
448 mL white distilled vinegar
Combine all ingredients in a blender and blend for 5 to 7 minutes. (I use a Ninja Blender, and use 5 minutes. I've used a standard blender and it took slightly longer)
Transfer to pot. Slowly bring to a boil, stirring constantly. Bottle or jar, allow to cool and enjoy. Be weary of splashing sauce, and do not reduce/overcook! viscosity should be about the thickness of honey mustard, and can pour from the bottle with minimal effort.
Keep this one out of the reach of children, as they may not be aware of the ghost powder.
Shown here in 1.7oz Sample Woozy
M026 - Triple Black Amethyst
340g black curant jam <- I suggest and prefer a local, organic brand if possible, without any HFCS
340g black cherry jam
387g blackberries (fresh)
100g maraschino cheries
40g maraschino cherry juice
15g ghost chili powder
448 mL white distilled vinegar
Combine all ingredients in a blender and blend for 5 to 7 minutes. (I use a Ninja Blender, and use 5 minutes. I've used a standard blender and it took slightly longer)
Transfer to pot. Slowly bring to a boil, stirring constantly. Bottle or jar, allow to cool and enjoy. Be weary of splashing sauce, and do not reduce/overcook! viscosity should be about the thickness of honey mustard, and can pour from the bottle with minimal effort.
Keep this one out of the reach of children, as they may not be aware of the ghost powder.
Shown here in 1.7oz Sample Woozy
