Jalapeno jam

[MKG]

Right - I have LOADS of jalapenos and more to come. I still have dried general purpose chilis left over from last year and it seems a shame to do the same thing to jalapenos (although some of them will end up like that). So, chili jam, I thought ... but I've never even attempted it. Oh - and I have no redcurrants, which seem to be a prime ingredient of any recipe I can find on the net.

Any good redcurrantless recipes in Ishland?

Mike

[red]

you can either do an apple jelly with chilli bits in - nice with cold meats etc

or a tomato based one - ie a thick tomato sauce.. with chillies




or you can stuff them with cream cheese, bread crumb them and fry them... om nom

[boboff]

Hi
I would have a play.
Puree, mash or bltz the Chilli.
Then stick to a 30/70 liquid to sugar ratio.
With the 30 you can make it up of just chilli, chilli & water, chilli and apple/orange/mango/elderberry/ etc juice
Add some chilli flakes or garlic or black onion seeds for interest.

You will end up with a soft set sauce which is great on cheese or burgers, but also a great addition to sweet & sour or curry recipes. Don't under do the liquid as it will chrystalise.

[Millymollymandy]

My Jalapenos are not hot! I had to use Cayennes in my chilli jam. Jalapenos are supposed to have 'some' sort of heat aren't they?

[MKG]

Hmmm - they all look interesting. As I really do have a load of jalapenos, I think I'll try them all.

Ta very much, peeps.

@MMM ... yes, they're supposed to have heat, but they're also one of the more edible ones - so enough heat to kick, but not so much as to bring tears to your eyes. At least, I hope that's what they're like

Mike

[red]

thats why jalapenos are good for stuffing and making into chilli poppers!

[Mrs Moustoir]

I was redcurrantless as well so I've made this red pepper/chilli jammy relish from a New Zealander friend's recipe. It is quite runny but very tasty.

Red pepper relish

1kg red/yellow/chillis peppers of choice - I used red peppers and 6 of my cayenne chillis
2medium onions
2 tablespoons salt
2.5 cups sugar (1 cup = approx 8oz sugar)
1cup cider vinegar
*********************
Remove the seeds and roughly chop the peppers and chillis. Pop these and the onions in a food processor and finely chop.
Tip into a bowl, sprinkle the mix with salt and leave for at least 2hours.
Place onion/pepper mix in a sieve, rinse, then drain and put this dry-ish mixture into a saucepan with the sugar and vinegar.
Simmer for 45 mins, stirring occasionally, until it thickens slightly. Ladle into sterilised jars and keep refrigerated once open.

[Millymollymandy]

Years ago I made a red pepper relish and it was lovely - it was an American one though so it took quite some working out i.e. how many peppers do you need to buy/pick in order to get 8 cups of chopped peppers?!!!!!

Mike I do the chilli test - quick dab on tongue, cayennes immediate heat, jalapenos nothing. Next step, cut off tiny bit and dare to eat - jalapenos - tastes like green pepper. No heat, nothing, nada.

They are not ripening either but have a lot of black on them! Hoping they might get some heat if they ripen but probably hoping in vain. The Mexican pickled ones we buy are hot. I'm baffled. And jolly disappointed as I don't have many cayennes.

[frozenthunderbolt]

A guy on another forum i belong to is making Harbanero brandy - fermenting the wizzed peppers and distilling them - Barve much? You could try a wine . . .

[MKG]

MMM's absolutely right, as usual. There's not a sign of a chili bite anywhere within a mile of my jalapenos. Still nice with melted cheese, but not at all what I was looking for.

I am ... errrr ... peeved.

Mike

[Carltonian Man]

Always thought jallies aren't hot but the seeds are, hence when sliced whole and pickled the heat transfers into the flesh

[MKG]

No - I left a few with the seeds still in just for that very reason.

Nothing.

And they were as ripe as they could be - some had even gone red on the plant. They couldn't have been more mature.

Mike

[Millymollymandy]

I've just harvested all mine and only a couple were just starting to turn a bit red, and that bit had a bit of heat. Although my husband who can eat raw hot chillies in a way most of us just can't couldn't taste a thing.

Strangely enough the last green cayennes that I picked had no heat at all either, yet the red ones are good and hot! What's going on, cos I always thought green chillies were supposed to be hotter than red ones.

Anyyway now am going to research stuffed chillies and try to do something with the Jalapenos, which are basically mini green peppers.

[MKG]

Oh, they're still nice with grated Cheddar and shoved in the oven for ten minutes. Just not "WOW" nice.

Mike

[Millymollymandy]

Mmmmmm discovered the world of chilli poppers, last night's was fantastic and doing a completely different version tonight - the world is my jalapeno it seems ....... only wish I had realised one could DO something with non hot chillies before I harvested all 200 or so.....