JAB Farms to attempt GLOG for first time!

JAB Farms · Nov 15, 2024

NJChilehead said:
Great stuff on this thread! Glad you liked that Sugar Rush Peach jelly! Let me know how you like that Cienfuegos red? I saw the three from the Cienfuegos series offered on Tomatogrowers.com and I was curious about them.

Absolutely will! I will say I was looking for a better producing Red Habanero type. I have always grown the Caribbean Red and Red Savina's and over the last few years they are so hit or miss. I did get a gallon+ bag Caribbean Red's total (in freezer) and 2 Red Savina gallon bags (that I have since dried for spice), but compared to my Orange Habanero (and many other types of peppers I grow) - that is REALLY low production when you figure I had 20+ Caribbean Red and 16 Red Savina plants in my garden. My Orange Habanero's produce so much that even while I have made 4 huge batches of jelly, dried and smoked gallon's of bags of them... I STILL have about 6 gallon bags of them in the freezer and more still coming. So that is why I was trying the Cienfuegos Red. Also adding multiple Scotch Bonnet's (just added Yellow as mentioned above and now a Chocolate too). By fertilizing and making my own soil mixture, those all went crazy. So want to expand on those.

The Aji Pineapple, Aji Amarillo, Datil, Habanero, Sugar Rush Peach, Kung Pao (Joe Cayenne) are my big hits as far as Jellies and strongly recommend others make if they haven't tried!

NJChilehead · Nov 15, 2024

JAB Farms said:
Absolutely will! I will say I was looking for a better producing Red Habanero type. I have always grown the Caribbean Red and Red Savina's and over the last few years they are so hit or miss. I did get a gallon+ bag Caribbean Red's total (in freezer) and 2 Red Savina gallon bags (that I have since dried for spice), but compared to my Orange Habanero (and many other types of peppers I grow) - that is REALLY low production when you figure I had 20+ Caribbean Red and 16 Red Savina plants in my garden. My Orange Habanero's produce so much that even while I have made 4 huge batches of jelly, dried and smoked gallon's of bags of them... I STILL have about 6 gallon bags of them in the freezer and more still coming. So that is why I was trying the Cienfuegos Red. Also adding multiple Scotch Bonnet's (just added Yellow as mentioned above and now a Chocolate too). By fertilizing and making my own soil mixture, those all went crazy. So want to expand on those.

The Aji Pineapple, Aji Amarillo, Datil, Habanero, Sugar Rush Peach, Kung Pao (Joe Cayenne) are my big hits as far as Jellies and strongly recommend others make if they haven't tried!

If looking for productivity, my experience with Jamaican Hot Chocolate has been really good! My Antillais Caribbean cranked out LOADS of red fruit but they had terrible issues with cracking, so that makes them a no-go for what you're doing. @Marturo grew Aji Chombo last year and raved about the flavor and IIRC commented on the productivity as well.

JAB Farms · Nov 15, 2024

NJChilehead said:
If looking for productivity, my experience with Jamaican Hot Chocolate has been really good! My Antillais Caribbean cranked out LOADS of red fruit but they had terrible issues with cracking, so that makes them a no-go for what you're doing. @Marturo grew Aji Chombo last year and raved about the flavor and IIRC commented on the productivity as well.

I'm going to go look those up now. I know its hard to believe when I say I have picked on avg 16k peppers a year - that I'm worried about production - lol - but if I take the time to baby these sometimes/often times finicky bastards for months, I'd like most for my little garden that I can get. Seriously guessing that this year due to change in fert/grow process I picked over 20k this year, but only guessing. Wife agrees. I'm always removing things from previous years and trying something new. Helios, that most say is a lower heat level habanero, has been one of my heaviest producers that I will ALWAYS grow a lot of, and I'm here to say with the right soil (I have major acidic soil) they are not low end. And of course produce like crazy. I will take a picture of those plants tomorrow to prove how well they are STILL looking - AND producing while most of the garden is out/dead or dying due to over 36 days of no rain. We got inch yesterday... first in forever! Since I've changed how I start/fertilize over the year and had the amazing success, I just might have to try some of those I've tried so many and removed from the list in past... there of course were several that I liked, just didn't produce enough in my eyes that might have to get second chance in future. My list is already so long now but always willing to try something new

What else do you grow? @Marturo too? Aji Chombo I'm not even sure this old pepper dude has seen...

JAB Farms · Nov 15, 2024

So the Jamaican Hot Chocolate are pretty interesting from what I'm reading. I loved the Chocolate Habanero (or Brown Congo depending where you pick up your seeds). I like that the description says more flavor than the Chocolate Hab. Interesting find there @NJChilihead ! Of course, Brown Congo, while I loved were not a good producer in my sun. However, I might have corrected that with the fertilizing routine this year so those and the Jamaican Hot Chocolate might have to be added to my list

Looks like Aji Chombo might be in same category - as I'm just going to have to try them. Damn it. (just kidding) :cheers:

NJChilehead · Nov 30, 2024

JAB Farms said:
So the Jamaican Hot Chocolate are pretty interesting from what I'm reading. I loved the Chocolate Habanero (or Brown Congo depending where you pick up your seeds). I like that the description says more flavor than the Chocolate Hab. Interesting find there @NJChilihead ! Of course, Brown Congo, while I loved were not a good producer in my sun. However, I might have corrected that with the fertilizing routine this year so those and the Jamaican Hot Chocolate might have to be added to my list Looks like Aji Chombo might be in same category - as I'm just going to have to try them. Damn it. (just kidding)

@JAB Farms The Jamaican Hot Chocolate is a real winner!

BTW I wanted to ask you: what is your best baccatum for the pepper jellies? I wasn't planning on growing any baccatums next year, but that sugar rush peach jelly was so darn good, and your other jellies have me curious. Was there one baccatum that really stood out for the best jelly?

JAB Farms · Jan 14, 2025

Ok, it's been a while. Cleared out garden as we got VERY COLD very fast and killed off everything. I did keep a few Scotch Bonnet, Datil and Thai Dragon plants (that were in buckets) in greenhouse and garage for a while but now unfortunately all gone

I have my list (and seeds ready) and will be starting new blog in few weeks as the process starts all over

Here is what I plan to start/grow in garden (all except the sweet - those are for friends, neighbors etc). I hope everyone had a great holidays and are gearing up like me for this year

JAB Farms · Jan 14, 2025

NJChilehead said:
@JAB Farms The Jamaican Hot Chocolate is a real winner!

BTW I wanted to ask you: what is your best baccatum for the pepper jellies? I wasn't planning on growing any baccatums next year, but that sugar rush peach jelly was so darn good, and your other jellies have me curious. Was there one baccatum that really stood out for the best jelly?

Holy crap it has been a while. Sorry about that. I would 100% recommend the Aji Pineapple and Aji Chinchi Amarillo for sure. Absolutely crazy good jelly. Trying a few more this year myself as those were so good. The Atomic Starfish is good too - and a crazy pepper as it is very sweet on outside rim... but as you get closer to the center you pick up serrano level heat. That Jelly was much milder than I like, but my family loved that because much lower. I have usually only grown the Atomic Starfish and took the recommendation from some on this great site - to try the Pineapple and Amarillo. Highly recommend.

NJChilehead · Jan 15, 2025

JAB Farms said:
Holy crap it has been a while. Sorry about that. I would 100% recommend the Aji Pineapple and Aji Chinchi Amarillo for sure. Absolutely crazy good jelly. Trying a few more this year myself as those were so good. The Atomic Starfish is good too - and a crazy pepper as it is very sweet on outside rim... but as you get closer to the center you pick up serrano level heat. That Jelly was much milder than I like, but my family loved that because much lower. I have usually only grown the Atomic Starfish and took the recommendation from some on this great site - to try the Pineapple and Amarillo. Highly recommend.

Thanks! What is your seed source for Aji Pineapple and Aji Chinchi Amarillo? I'm seriously considering doing a baccatum trial next year (2026 season), I'll throw these in the mix.

BTW, I see no pubescens in your rotation, I've got some extra seeds for a few if you want to take a shot at them. They've got some eccentricities but man are they good.

JAB Farms · Jan 17, 2025

NJChilehead said:
Thanks! What is your seed source for Aji Pineapple and Aji Chinchi Amarillo? I'm seriously considering doing a baccatum trial next year (2026 season), I'll throw these in the mix.

BTW, I see no pubescens in your rotation, I've got some extra seeds for a few if you want to take a shot at them. They've got some eccentricities but man are they good.

I used to grow the Rocoto and a Hot Cherry which I believe are in that family. Never had much luck with them but it has been years since I've tried. Not sure I have room this year lol. What do you have and enjoy in regards to pubescens?

I picked up the Aji Chinchi Amarillo from Southern Exposure Seed Exchange. I've used them for YEARS for certain things. SOUTHERN EXPOSURE SEED EXCHANGE

The Aji Pineapple I used the ol' reliable and one of my favorites as of late... BOHICA PEPPER HUT I had never used them but after joining this site, several suggested and I started looking into them. I've had great success with everything I've purchased from them. Besides those two, I have a couple I get from other sites I either trust or they are only ones who carry what I want... like Tyler Farms, Rare Seeds (Baker Creek), Johnny's, Reimer and Harris Seeds. Harris has the large Jalapeno's that I've had great success with. All others have been suspect (or hit or miss).

If I want a full row of 22 Aji Pineapple plants - I want 22 Aji Pineapple plants. Not 10 with 12 variants. Nothing irritates me more. I'm hoping by saving my own seeds going forward I can prevent more of that.

JAB Farms · Jan 17, 2025

Forgot to mention I typically make my family and friends fudge for Christmas. I have been using family recipe for years. It is fantastic and easy. I've been adding some of my dried spices into a batch for a spicy fudge. This year, I used some of my dried Habanero. OMG. Was/IS fantastic. It doesn't hit you right away. You get the sweet amazing fudge without any hint of anything... then as the fudge is about gone out of mouth... something begins to build. :fire:

it isn't crazy hot but perfect if you ask me. I've lit up plenty of coworkers with that

If you dry and grind peppers and want to try - I have an amazing recipe!! Last year I used my "Thai Blend" which was a blend of the 5 Thai types I grew. It was good, with just a hint of heat. This year, well. I got the spicy I wanted!

NJChilehead · Jan 18, 2025

JAB Farms said:
I used to grow the Rocoto and a Hot Cherry which I believe are in that family. Never had much luck with them but it has been years since I've tried. Not sure I have room this year lol. What do you have and enjoy in regards to pubescens?

My experience has been limited to Ecuadorian Red Pepper from Hell, Turbo and Chile de Seda. I've got 5-6 more types on the burner for this year, and will be reporting back about them. The Hot Cherry-is that a.k.a. Desert Cherry? I've heard good things but know nothing about them.

My (again limited) experience has been that they only set fruit when night temps are below 55 degrees, but they still like warm days (70-80). I think that the maturity of the plant has something to do with triggering fruit set too, but that's anecdotal. I wouldn't grow them in ground unless I lived somewhere like Peru, Bolivia, i.e where they are commonly grown and farmed. Otherwise I think it's best to grow in pots and time fruit set to the late spring/early fall, and plan to protect from frost, as it's easily 8 weeks from initial fruit set to first blush of ripening.

JAB Farms said:
I picked up the Aji Chinchi Amarillo from Southern Exposure Seed Exchange. I've used them for YEARS for certain things. SOUTHERN EXPOSURE SEED EXCHANGE

The Aji Pineapple I used the ol' reliable and one of my favorites as of late... BOHICA PEPPER HUT I had never used them but after joining this site, several suggested and I started looking into them. I've had great success with everything I've purchased from them. Besides those two, I have a couple I get from other sites I either trust or they are only ones who carry what I want... like Tyler Farms, Rare Seeds (Baker Creek), Johnny's, Reimer and Harris Seeds. Harris has the large Jalapeno's that I've had great success with. All others have been suspect (or hit or miss).

If I want a full row of 22 Aji Pineapple plants - I want 22 Aji Pineapple plants. Not 10 with 12 variants. Nothing irritates me more. I'm hoping by saving my own seeds going forward I can prevent more of that.

Same here about not wanting non-isolated seeds, I like to know what I'm getting, considering how much time and energy is put in. BTW for the record, many of my rocoto seeds are non-isolated, so a cross is possible. I'm going to do a better job of isolating them this year.

JAB Farms said:
Forgot to mention I typically make my family and friends fudge for Christmas. I have been using family recipe for years. It is fantastic and easy. I've been adding some of my dried spices into a batch for a spicy fudge. This year, I used some of my dried Habanero. OMG. Was/IS fantastic. It doesn't hit you right away. You get the sweet amazing fudge without any hint of anything... then as the fudge is about gone out of mouth... something begins to build. it isn't crazy hot but perfect if you ask me. I've lit up plenty of coworkers with that If you dry and grind peppers and want to try - I have an amazing recipe!! Last year I used my "Thai Blend" which was a blend of the 5 Thai types I grew. It was good, with just a hint of heat. This year, well. I got the spicy I wanted!

Hell yes I want this recipe. I've been experimenting quite a bit with hot and sweet preparations, and my wife just got me a dehydrator. I'd absolutely love to try it!!

JAB Farms · Monday at 12:24 AM

NJChilehead said:
My experience has been limited to Ecuadorian Red Pepper from Hell, Turbo and Chile de Seda. I've got 5-6 more types on the burner for this year, and will be reporting back about them. The Hot Cherry-is that a.k.a. Desert Cherry? I've heard good things but know nothing about them.

I would be curious on those. The Hot Cherry is the only one I know. Maybe the Desert Cherry? Will have to look into more on that. I had one friend who loved them but I never had much use for them. But again, i have a few others to take my time! If produces well and I like flavor/heat - I'll grow again. Otherwise goes back to the "maybe" list for me.

NJChilehead said:
My (again limited) experience has been that they only set fruit when night temps are below 55 degrees, but they still like warm days (70-80). I think that the maturity of the plant has something to do with triggering fruit set too, but that's anecdotal. I wouldn't grow them in ground unless I lived somewhere like Peru, Bolivia, i.e where they are commonly grown and farmed. Otherwise I think it's best to grow in pots and time fruit set to the late spring/early fall, and plan to protect from frost, as it's easily 8 weeks from initial fruit set to first blush of ripening.

Same here about not wanting non-isolated seeds, I like to know what I'm getting, considering how much time and energy is put in. BTW for the record, many of my rocoto seeds are non-isolated, so a cross is possible. I'm going to do a better job of isolating them this year.

Hell yes I want this recipe. I've been experimenting quite a bit with hot and sweet preparations, and my wife just got me a dehydrator. I'd absolutely love to try it!!

I'll share that recipe in near future. Maybe tomorrow. Remind me if I forget!!! It is very easy and you will have to become a chemist (as i often feel I am when mixing peppers for the right amount of heat and flavor for whatever I am making. The fudge will blow you away (even without spices - but that's just crazy talk - right? :dance:

Bou · Monday at 12:34 AM

JAB Farms said:
Forgot to mention I typically make my family and friends fudge for Christmas. I have been using family recipe for years. It is fantastic and easy. I've been adding some of my dried spices into a batch for a spicy fudge. This year, I used some of my dried Habanero. OMG. Was/IS fantastic. It doesn't hit you right away. You get the sweet amazing fudge without any hint of anything... then as the fudge is about gone out of mouth... something begins to build. it isn't crazy hot but perfect if you ask me. I've lit up plenty of coworkers with that If you dry and grind peppers and want to try - I have an amazing recipe!! Last year I used my "Thai Blend" which was a blend of the 5 Thai types I grew. It was good, with just a hint of heat. This year, well. I got the spicy I wanted!

Fudge...

something I haven't had in a while! I would definitely take a look at your recipe!

NJChilehead · Monday at 7:05 PM

JAB Farms said:
I'll share that recipe in near future. Maybe tomorrow. Remind me if I forget!!! It is very easy and you will have to become a chemist (as i often feel I am when mixing peppers for the right amount of heat and flavor for whatever I am making. The fudge will blow you away (even without spices - but that's just crazy talk - right?

I'm looking forward to it! Also, I already am a chemist

JAB Farms · Monday at 9:42 PM

NJChilehead said:
I'm looking forward to it! Also, I already am a chemist

Ok, here is goes!

Refrigerator Fudge

INGREDIENTS:
3/4 cup undiluted evaporated milk
2 1/4 cups sugar
1 12oz pkg chocolate bits
1/3 cup karo syrup (red label)
2 Tbsp butter
1 tsp Vanilla
- Optional (i never do) - can add chopped nuts or coconut at end when adding everything else in

Combine milk and sugar in heavy saucepan. Cook over medium heat, stirring constantly until mixture boils. Turn heat low, cook 10 minutes (again stirring frequently if not constantly). Remove from heat and add Chocolate Bits, Karo Syrup, butter, and vanilla. Move fast and best to cut butter into smaller pieces so completely melts. Stir until smooth and creamy. Pour into buttered cookie sheet (with sides). Place in fridge to cool. Cut into squares.

That is original family recipe. What I do to make it spicy, is first off triple the batch (always do for both reg and spicy as it is a fav). When i am cooking the sugar and milk to a boil... i add anywhere from 1 to 3 Tbsp of my favorite dried pepper spice. This allows the flavor to really come out and be amazing. I have also added at the end (with everything else with butter, choc chips etc). I like it better in mix earlier. I used 2 Tbsp of my Habanero this year and it turned out AMAZING. Last year I made with my Thai Blend (6 different Thai peppers) and it was good, but this last one knocks that one out of the park.

If you have any questions let me know!! I'd be curious if you make - what you think?! My family loves the original as it is a tie to my Gram and according to them I am only one who makes it right... but I think that is more about I am willing to do it

This is best kept and stored in fridge. Trust me, you will be an addict and anyone you share with will love you and the fudge!

Plus if you triple batch it - which I recommend... It is perfect amount for a large cookie sheet and you can cut slices into chunks once chilled.

NJChilehead · Tuesday at 11:37 AM

Sounds great! Thank you! I don't have any dehydrated habanero, so I might have to use store-bought dehydrated annuum to start (unless I can dehydrate chinenses that were previously frozen)?

Edited to add: I have an idea to work around my lack of dehydrated chinense! Will get back to you on it!

JAB Farms · Tuesday at 2:02 PM

NJChilehead said:
Sounds great! Thank you! I don't have any dehydrated habanero, so I might have to use store-bought dehydrated annuum to start (unless I can dehydrate chinenses that were previously frozen)?

Edited to add: I have an idea to work around my lack of dehydrated chinense! Will get back to you on it!

I dry things I originally put in freezer all the time. So you certainly can do. It will just take longer obviously but I don't feel it's taking away from flavor and certainly not heat.

JAB Farms · Tuesday at 2:07 PM

JAB Farms said:
I dry things I originally put in freezer all the time. So you certainly can do. It will just take longer obviously but I don't feel it's taking away from flavor and certainly not heat.

As for spices this year... I have the following: Habanero, Smoked Habanero, Superhot (all 5 varieties combined in one), Smoked Superhot, Carolina Reaper, Thai Dragon, Thai Blend (Dragon, Big Thai, Kung Pao +others combined into one), Kung Pao, Big Thai, Serrano, Serrano/Jalapeno, Smoked Serrano/Serrano, Cayenne, Caribbean Red, Red Savina, Datil, Sugar Rush Peach, Trinidad Moruga, Apocalypse Scorpion. More Habanero drying now

NJChilehead · Wednesday at 2:46 PM

JAB Farms said:
As for spices this year... I have the following: Habanero, Smoked Habanero, Superhot (all 5 varieties combined in one), Smoked Superhot, Carolina Reaper, Thai Dragon, Thai Blend (Dragon, Big Thai, Kung Pao +others combined into one), Kung Pao, Big Thai, Serrano, Serrano/Jalapeno, Smoked Serrano/Serrano, Cayenne, Caribbean Red, Red Savina, Datil, Sugar Rush Peach, Trinidad Moruga, Apocalypse Scorpion. More Habanero drying now

Man that's a nice list-too bad we're not neighbors, I'd be trading peppers with you! :halo:

Edited to add: I'm curious about the taste difference between the Trinidad Moruga and Trinidad Scorpion? I understand the Moruga is really nice, I've only tried the Scorpion.

JAB Farms · Thursday at 12:06 PM

NJChilehead said:
Man that's a nice list-too bad we're not neighbors, I'd be trading peppers with you!

Edited to add: I'm curious about the taste difference between the Trinidad Moruga and Trinidad Scorpion? I understand the Moruga is really nice, I've only tried the Scorpion.

I've had multiple restaurants/chefs ask me for buttloads of Trinidad Moruga's but I can't provide gallon bags all the time. When they come in - I have tons. They need more of a major greenhouse grower to produce what they were looking to do. They each had a hot sauce they liked to use the Trinidad Moruga specifically for. So, yes. They are good and have quite a smoky, sweet flavor. Think high end habanero that keeps giving to a point you can't handle

Some say floral - but I think that is more smell once cut into then the taste. I honestly think the Trinidad Moruga and Trinidad Scorpion are so close you wouldn't tell them much apart. I mean at that heat level can you REALLY tell the Scorpions seems to be a little hotter? I mean other than the look of the pepper, there is very little difference in my opinion. I've always enjoyed the Trinidad Moruga and almost always grow them. I used to grow just them, Carolina Reapers and Trinidad Butch T Scorpions but have had issues finding the true Butch T lately. Last two times I grew them they were different. Likely mutations and could even be natural I do not know. This year I do not have Trinidad Moruga's on my list as I threw in a couple new ones to try - one being Dragon's Breath I hope to enjoy (and have success with). Then next year pick from those + Moruga and others. I keep growing the Apocalypse Scorpion because of how priductive they are. I had maybe 6 of them in buckets and they out produced my Trinidad Moruga's, White Scorpions and my Butch T this past year (if you combined them all!)

I could send you some spices. I have A LOT

JAB Farms to attempt GLOG for first time!

Attachments