Jellied PEPPER Spread

A few weeks ago during some of our travels, we came across a jalapeno pepper jelly  My mind immediately said, “I can do this with the Carolina Reaper peppers that we have”.

 

 

Now you may be asking yourself,; “What is a Carolina Reaper?”.   A reaper pepper is a dayglow orange ball of hate that D grew for fun.  Just to see if he could.   here is a link below.

https://www.pepperscale.com/carolina-reaper-vs-ghost-pepper/

 

His “Fun” plant has produced almost a hundred peppers this summer.   Now the trick is finding things to make with them.  I have cut and dehydrated 2 batches; which we then added to hone and olive oil.   For this recipe I made two incredibly spicy jellies; which I now need to find a use for.

 

The process is pretty simple; all you need is fruit, peppers, pectin, sugar and jars.

To begin bring a large pot of water up to a boil to sterilize the jars and lids.  Once it is hot, place jars in water, let boil 5-10 minutes.  I chopped my fruits during this time.   Remove the jars and set aside.  Save the water.

Cut your fruit into tiny pieces, add them to a medium sauce pan.  Turn the temperature to a medium heat.  You want a slight bubble.   Add in the sugar and pectin (per package directions some are different.)

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Turn a fan on. Finely chop your reaper peppers add to the sauce pans.  You may want to use gloves.  I also recommend washing your cutting board and knife with dish soap as soon as possible.  THEN remove the gloves, and wash your hands with dish soap 2 more times.

 

 

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After this brief cleanup, you jelly should be ready to place into the jars.   Be sure to leave at least 1/4th inch of space from the top. Clean the edges. Place the lids on to the jars,and seal tightly.

 
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Place the filled jars back into your water bath for about 10 -15 minutes.  This will help to seal and sterilize the jars once again.

During this time you can bleach your counters to hopefully prevent any pepper juice from getting into your eyes.  ( trust me it’s not fun)

After the jars have been re-boiled, remove them from the water and let cool.  At this stage the jelly may seem liquid, but it should set as it cools.  You should also here all of the jars  “pop”.

Now how can you use this jelly?

We tried it on crackers with cream cheese. If you notice, I made sure to have some crackers with no jelly and a tall glass of milk near by.  We want to try it on wings  as well as pork some time.  For now we are just waiting for a party to share it with our friends.

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ENJOY!
Rebecka

 

Ingredients:

  • 1 1/3rd cup of Fruit finely chopped  – pineapple and peach were my choices
  • 1 reaper pepper – If you dare, keep the seeds in it
  • 1 1/2 tbsp of pectin – follow package directions
  • 1 1/2 cup of white sugar.

 

  • sterilize jars with a water bath, save the water
  • finely chop fruit, add to a saucepan and heat until bubbling
  • add pectin and sugar
  • add finely chopped peppers,  brief clean up
  • fill sterilized jars, and seal
  • place into water bath for 10-15 minutes
  • remove jars from water, and let cool
  • serve and enjoy.
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Hummus

THIS A TEST POST

Ingredients

  • 1lb Chickpeas
  • 2 garlic cloves
  • spices
  • Lemon juice
  • Olivess
  • Red pepper flakes
  • Caynee pepper

 

  • Hummus-
  • Soak chick peas over night, boil with garlic and peel
  • In a blender/ food processer mix peeled chick peas, garlic , lemon, and spices until desired consistency is reached.
  • Olive and herb-
  • Using store bought (or homemade) hummus place desired portion in a bowl
  • Mix in herbs, fresh or dry is fine. I like oregano, rosemary and thyme, garlic and pepper.

Dice olives, mix half into hummus

  • With the second half, place on top with oil
  • Spicy-
  • Using store bought (or homemade) hummus place desired portion in a bowl
  • Mix in red pepper flakes and caynee pepper.
  • Place more red pepper flakes on top with oil

Veggie Pizza

THIS IS A TEST POST

 

  • Bake crescent rolls- place dough on baking sheet, connect crescent rolls. Bake as directed and let cool.
  • Mix cream chees (room temp) and 8oz sour cream, and ranch dressing powder. Spread on cooled crescent crust.
  • Slice/dice vegetables – carrots, tomato, broccoli, peppers, cucumber and others. Let wet vegetables drain
  • Spread veggies evenly on to crust. Top with finely shredded Colby jack or cheese of choice.