Jellies, Jams, and Preserves oh my!

[WadePatton]

find here the thread of pectin-packed sugary sweets, sours, and hots.

it's that time of year. let's see what the collective knows.

here's what i don't: i'm a novice (i've seen it done), but am quite interested in putting some of my peppers into a jelly. my idea there is to use other pepper jelly recipes as a guide but to use my habaneros and thai peppers at a double/triple rate, then to use some slices, halves, or whole texas bird peppers (they are tiny at 6-8mm) for visual intrigue (fair warning) and the explosive heat they pack.

cheers!

[JoB]

Punk Domestics | Preserving.

I am not making this up.
You're welcome.

[WadePatton]

Punk Domestics | Preserving.

I am not making this up.
You're welcome.

holy wow, that opens a lot of doors to other places. quite the variety as well. very nice.

here's one called:
Peach Blueberry and Grand Marnier Jam




for the weekends yo.

[amos scattergood]

just made jam from the plum tree in my yard. I think it's called a cherry plum tree. they grow all over here, usually dumping tons of fruit on the sidewalks. Anyway, it's good, I might try to get a ladder to harvest some of the higher fruit.

plumjamtaost.jpg
-amos

[Too Tall]

Immed. after plums are available in quantity at reasonable prices I made straight up plum jam. The skins are so chock full of pectin that it might be the easiest jam to make. Some citrus zest is about as fancy as I get. You do need to at least do a boiling water bath canning process since the recipe is low sugar. Ok ok maybe a clove but that's it. Wicked good on toast.

[amos scattergood]

I stood on a chair and got 6 #'s more of these little plums for another batch. I'm thinking of using some along with a pork or duck dish...

amos

[Too Tall]

Fresh fig and walnut jam on the stove. This will not disappoint. >>>>

fig1.jpg

fig2.jpg

[TMB]

At this point we have done a couple of dozen jars of Strawberry jam, some raspberry jam, apricot, blueberry and cherry.

We have put up some branded cherries. Peaches will be ready in about two weeks.

I have so many peppers coming good right now that I may have to bash out a few jars of pickled peppers. I have tons of bells and jalapeños. Also cayenne, cherry poppers, sweet thing, pimento and hot Portugal.

I will also have start dealing with what looks like it will be a BUMPER crop of San Marzano's.

[Too Tall]

Sounds to me like you have the makings for a great pickled pepper relish.

At this point we have done a couple of dozen jars of Strawberry jam, some raspberry jam, apricot, blueberry and cherry.

We have put up some branded cherries. Peaches will be ready in about two weeks.

I have so many peppers coming good right now that I may have to bash out a few jars of pickled peppers. I have tons of bells and jalapeños. Also cayenne, cherry poppers, sweet thing, pimento and hot Portugal.

I will also have start dealing with what looks like it will be a BUMPER crop of San Marzano's.