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Peach Mango Yellow 7-Pot/Yellow Scorpion Jelly

So, this recipe is based off of Pulpiteer's Peach Habanero Jelly.
 
1.5 quarts of Peaches
0.5 quarts of Mangoes
15 cups of Sugar
7 yellow scorpions
7 large yellow 7-pots
0.5 tsp salt
2 tsp citric acid
4 pouches of liquid pectin
 
 
 
 
 
 
Process peaches, mangoes, and peppers
 
 
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Add sugar, and salt, heat to boiling.
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Add citric acid and pectin, return to boiling.
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Dispense jelly to your sanitized jars, place tops and rings on jars, put in boiling water bath for 20 min and remove
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Enjoy view from all angles.
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Took some and melted it down with some soy sauce and sesame oil and basted some chicken breasts that I seared w/butter on the stove top.  Was really good.
 
chsy83 said:
Yeah, that would be good on grilled shrimp . . . :)
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Granted it's not nearly as hot as 7 pots and scorpions, I just know our customers (and me) use our Fiery Pineapple jam on shrimp. We've even been informed that a restaurant is using it in a salmon dish!
 
I've had it on just on homemade bread, and I like it that way, too!  Although, I do think I like it paired with a protein better.
 
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