which would you buy?
- Thread starter mikeinsc
- Start date
Orange, blackberry (one of my faves), pomegranate. I like preserves though, not jelly.
Not the others. I don't like "pepper only" jellies, too much pectin.
Mix preserves and peppers, and I'd vote for those.
Not the others. I don't like "pepper only" jellies, too much pectin.
Mix preserves and peppers, and I'd vote for those.
I like real fruit pieces, not just juice and sugar. Jelly is usually fruit juice, sugar, and pectin, and the consistency is "gel-y" hence the name.
Pepper jelly is usually just pieces of peppers suspended in clear jelly. Yuck.
Preserves is chunks of fruit and usually no added pectin (the fruit itself has enough). Just fruit and sugar cooked down. Blackberry preserves is one of the best. Some even replace added sugar with apple or other juice.
Pepper fruit preserves. Win.
Pepper jelly is usually just pieces of peppers suspended in clear jelly. Yuck.
Preserves is chunks of fruit and usually no added pectin (the fruit itself has enough). Just fruit and sugar cooked down. Blackberry preserves is one of the best. Some even replace added sugar with apple or other juice.
Pepper fruit preserves. Win.
i made peter pepper jelly for xmas gifts.. it went over very well since it was mildly spicey to them.. so i suggest serrano or jal or manzano or even green anaheims.. I would give your samples out on crackers and cream cheese or even bagels and cream cheese.
then again you could do a fruit pepper mix.. i like hab and mango or 7 pot and cherry or lemon/lime juice with yellow fatalii,(add the citrus zest in). The only other one i have tried was pineapple and yellow manzano... also very good.
the trick i found with pepper jelly is to only use pure cane sugar and only use certo liquid pectin... the powder stuff didnt work at all even after 3x the suggested amount
then again you could do a fruit pepper mix.. i like hab and mango or 7 pot and cherry or lemon/lime juice with yellow fatalii,(add the citrus zest in). The only other one i have tried was pineapple and yellow manzano... also very good.
the trick i found with pepper jelly is to only use pure cane sugar and only use certo liquid pectin... the powder stuff didnt work at all even after 3x the suggested amount
i have found theat the Danish and Belgian products are wonderful, i get mine at BIG LOTS i have used the Black current in a hot sauce once turned out goodThe Hot Pepper said:
i Like these because there almost always made with real sugar like glucose and not High fructose corn syrup, they taste better than jelly too, for me texture doesnt matter but if i had to choose i like preserves much better
im going to have to throw some wild brazil in a jar of it sometime, i did it a few years ago and loved it!!
thanks your friend Joe
I checked every box. If they're tasty I'd buy every one.
I'll have to agree with you about using green peppers. I've tried to make a few with them but something is off.
On a side note, I have been getting people to try the jellies and much tomy surprise, the response has been great. They've been used at several parties already and I am told that every bit is eaten. And the party goers are wanting to know where to get some of there very own. By my count, well over 100 people have tried them in the last few weeks with ery encouraging feedback.
I wish I could legally start now because people are already asking.
On a side note, I have been getting people to try the jellies and much tomy surprise, the response has been great. They've been used at several parties already and I am told that every bit is eaten. And the party goers are wanting to know where to get some of there very own. By my count, well over 100 people have tried them in the last few weeks with ery encouraging feedback.
I wish I could legally start now because people are already asking.
