No, never been to Avery. Been a hot sauce fan since pretty much birth, including Tabasco.
Could you imagine working with that stuff every day?
By the way, here's a sample of some of the patio chiles that end up in the jelly. These were picked yesterday. I have two ziplock bags in the freezer full of chiles like these (and more).
Rub it in why don't you! I kinda need this pepper jelly...
Want the recipe? It's not hard at all. If you can get hot chiles at your market, everything else you need is easy to find.
But don't forget the nitrile protective gloves. I'm not kidding!
I definitely know what you mean when it comes to the gloves! I grew some red savina habaneros on my deck and made hot sauce from them... That was something... Especially when I forgot to wash my hands before going to the loo... Enough said. I packaged some up jokingly under the name 'satan's scrotum' and shared it around last Christmas.
Want the recipe? It's not hard at all. If you can get hot chiles at your market, everything else you need is easy to find.
But don't forget the nitrile protective gloves. I'm not kidding!
I would LOVE it if you would be so kind to share it.
I'm pretty good in the kitchen, so I hope I can do it!
Just let me know what kind of chiles to get, I have a good place to buy them, actually.
Here it is. You can use any hot chiles that you can find in the market. I use a mix of chile types, but it can also be made with a smaller variety.
BEAR'S NUCLEAR NAPALM CHILE JELLY
12 oz red bell pepper flesh (about 2 large bell peppers)
12 oz hot red chiles, stemmed
1/2 c fresh lime juice (about 4 limes)
1 1/2 c cider vinegar
4 c sugar
3 oz liquid pectin
1 T no-sugar powdered pectin
1. Sterilize jars for 10 minutes in a boiling water bath.
2. Put half the chile flesh in blender or food processor with the lime juice and blend to a mash. Pour into bowl.
3 Put the other half of chile flesh in the blender with 1/2 c cider vinegar. Process into a mash. Add to first batch.
4. Put on protective gloves! I'm not kidding! Place the mash into a jelly bag (or four or so layers of cheesecloth) and squeeze out all the liquid. Reserve all liquid and discard the spent solids. Get rid of the gloves before touching anything! I mean anything! Should yield about 3 c of liquid.
5. Add enough cider vinegar (about 1 c) to make 4 c liquid and place into stock pot.
6. Bring to a simmer and add sugar, stirring to dissolve.
7. Once the sugar is dissolved, add pectins and stir well.
8. Boil until jelling stage is reached (cold-plate or cold-spoon testing method recommended).
9. Ladle hot mixture into sterilized jars and affix tops and bands.
10. Process the jars for 10 minutes in a boiling water bath.
NOTES
Mix the peppers and chiles based upon how hot you want the jelly. The 50/50 balance suggested about is pretty hot! Use a higher ratio of hot chiles to bell peppers on your own responsibility.
Sly Bear, do you have the "Scoville Units value of Nuclear Napalm?
LOL. I have no way of measuring it -- and each batch is different -- but I'm pretty sure it ranks pretty high!
Wow! Thank you for that recipe! very excited to make it.
Where do you find pectin?
You're welcome.
Most grocery stores will carry pectin. Look for canning supplies.