recipe-help Strawberry, Blueberry, or Pineapple Hot Sauce or Jelly Recipes?

G

Grapeful_Peppers

I have a few habaneros, about 15-20 small but very hot jalapenos and will have about 10 trinidad scorpion peppers ready soon and looking for some good recipes to use with them. I am a complete beginner and never made hot sauce or jelly so keep that in mind please lol. Also I am looking to make a range of heat options so a mild version and holy crap hot versions as well.
 
Thanks for any help!
 
 
 
:welcome: to THP!!!!
 
 
There are lots of recipes and some will post here soon. 
 
My first comments are....
If you want a medium sauce, look at something as mild as 2-3 habaneros per gallon of sauce.  I know, it sounds pretty crazy, but it is really as tame as that. 
 
When making pepper jellies, I like ripe peppers with ripe fruits.  I don't like green jalapeno and (some fruit) jelly.  That's just a personal preference.  I think that ripe peppers with ripe fruits taste better in jams/jellies.  Beyond that, then you get into the whole ...which chile tastes good with which fruit decisions??   
 
Have Fun and post pics~~~
SL
 
 
 
Pineapple and mango goes great with habs, bonnets or similar peppers. It can be as simple as a can of concentrate and some fresh crushed pineapple for the fruit part. Grilled pineapple rings are also super tasty. Can be done under a broiler too. You just want a slight caramelizing on the pineapple.
 
I don't have a recipe but will be trying to create one this summer - I fell in love with some key lime-datil and guava-datil jellies when I lived in St. Augustine. I did some experimentation earlier this summer and found that I could get the heat without the taste of jalapenos by simmering sliced jalapenos in water (which was used to dilute freshly squeezed lime juice.) The recipe was still off, since the one I used had too much sugar for my taste, but I found that I liked it better than the jellies and jams I made with blended pepper (can't remember the variety, started with an M, I believe its heat was supposedly between jalapeno and habanero). I may try blending the datil as I find that flavor better than jalapeno, but I will go back to the simmering with water or juice if it's too strong for my liking. The Ball website has easy recipes for jellies, even build your own, and I used their website to make 3 different batches of jellies/jams, all of which set right. I just didn't get the heat/flavor right when adding peppers. You might want to play with store bought habs until you tweak something you like.

https://www.freshpreserving.com/

I'm thinking about playing with datils in Indian curries as well. Jamie Oliver has some super easy curry paste recipes. Might be fun with some of your peppers
 
https://www.jamieoliver.com/recipes/vegetable-recipes/easy-homemade-curry-pastes/

Did you find any recipes that you liked?
 
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