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#15 by TheSlyBear on 20 Sep, 2012 19:01
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Man, that is some beautiful jelly...
Thanks! The beauty is seductive...
QuoteNuclear Napalm the has an ominous sound.
It is appropriately named. It's certainly not for the faint of heart... -
#16 by TheSlyBear on 20 Sep, 2012 19:05
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By the way, a more benign Jam recipe of mine, with just a nice after-burn is posted here: Bear's Pineapple Mango Habanero Jam
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#17 by Slynito on 20 Sep, 2012 19:06
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Man, that is some beautiful jelly...
Thanks! The beauty is seductive...QuoteNuclear Napalm the has an ominous sound.
It is appropriately named. It's certainly not for the faint of heart...
Oh sheet!!!! Call 911!
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#18 by justtom on 22 Sep, 2012 06:55
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justtom, I'd be very interested in some of your recipes if you're inclined to share!
SlyBear I have no canning recipes as of yet,this will be my first time doing it. The ones we use will be my sisters and ones I had found of line I hope all goes well and its something I enjoy then I will start to concoct and tweek up her recipes.Your jam sure sound good. -
#19 by Slynito on 22 Sep, 2012 09:22
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justtom, I'd be very interested in some of your recipes if you're inclined to share!
SlyBear I have no canning recipes as of yet,this will be my first time doing it. The ones we use will be my sisters and ones I had found of line I hope all goes well and its something I enjoy then I will start to concoct and tweek up her recipes.Your jam sure sound good.
Hummm, there something wrong with this thread. The Sly Bear, is the chef of this bunch...he has the delicious recipes.
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#20 by TheSlyBear on 22 Sep, 2012 14:37
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Here's a jam that you might want to try. It's easy as pie and once you try it, you'll never want store-bnought jam again.
(You can use blueberries in place of cherries -- both are really good.)
BEAR'S SPICED CHERRY JAM
32 oz frozen cherries
4 T pectin
4 star anise pods, finely ground
10 to 20 grinds fresh nutmeg
2 T lemon juice
3 1/2 oz cider vinegar
2/3 c water
4 c sugar
1. Put fruit in saucepan over medium-low heat. Sprinkle with pectin, star anise, nutmeg, lemon juice and vinegar.
2. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil.
3. Lower heat slightly and boil gently for 5 minutes occasionally mashing mixture.
4. Mash in sugar, add the water and return to a boil until gel stage is reached.
5. Process in hot water bath for 5 minutes.
If you don't want to do the canning part, just keep the jam in the fridge, but use it up in a month or two.
This is a variation of an Alton Brown recipe that improves (I think) on the original. -
#21 by TheSlyBear on 22 Sep, 2012 15:13
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Oh sheet!!!! Call 911!
Here's a picture of the chile mash that went into the jam.
Yes, I wear gloves when handling it!
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#22 by TheSlyBear on 22 Sep, 2012 15:43
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The Sly Bear, is the chef of this bunch...
Naw, I'm not a formally trained chef -- just an enthusiastic home cook.
Although my first partner (of 12 years) was a chef and I learned a lot from him. -
#23 by Plano on 22 Sep, 2012 20:31
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The Sly Bear, is the chef of this bunch...
Naw, I'm not a formally trained chef -- just an enthusiastic home cook.
Although my first partner (of 12 years) was a chef and I learned a lot from him.
That napalm jelly looks OUT OF THIS WORLD. How much to ship some?
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#24 by TheSlyBear on 22 Sep, 2012 22:51
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I ought to start selling it mail order!
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#25 by Tyler on 23 Sep, 2012 02:28
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#26 by Slynito on 23 Sep, 2012 10:50
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Don't be so modest, Chef. Your chili mash looks like something I saw down on Avery Island. Have you been there?
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#27 by TheSlyBear on 23 Sep, 2012 11:28
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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).
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#28 by Slynito on 23 Sep, 2012 11:35
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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).
That is impressive! And just from patio pot? Avery Is. (just up the road from Sir Sly Harry Bayou) is beautiful in the spring when the Azaleas are in bloom. It's very interesting to see the process. They showed how they always have peppers to make sauce...they are multinational and grow/buy peppers from all over the world. Recommend a visit... -
#29 by TheSlyBear on 23 Sep, 2012 12:37
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Well, patio pots. Here are three of the eight:
