The secret ingredient---hot pepper jelly

15 years ago

Hot pepper jelly can be used in so many ways and really adds that secret 'something' to many recipes. Here are a few of the many ways I cook with it:

1. Add a level teaspoon of HPJ to potato or coleslaw salad dressing.

2. Stir fry thinly sliced chicken breast or pork loin in a bit of butter and olive oil. Just before it finishes cooking add several heaping tablespoons of HPJ, throughly coating the meat with the melting jelly. Easy, quick and kids love it.

3. Making meatloaf? Add a level tablespoon of HPJ to the mix.

4. Have you ever spread a bit of HPJ on a toasted cheese sandwich before grilling it? Yum!

Just a few ideas. How do you use hot pepper jelly? The homemade type is best.

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Comments (15)

lindac
15 years ago
I like it on a bagel with cream cheese for breakfast...
It also mixes well with shrimp and a bit of soy sauce...stirred around with some oil and cooked rice....
glenda_al
15 years ago
Cream cheese on a warm croissant beats anything.

Yummmmmmmm
Especially when you have room service on a cruise deliver right before disembarking, and coffee!
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Boy there seems to be a real communication problem here. No, it is no secret nor something i just made up. It is common knowledge, discussed in many jelly making discussions here, printed right on the boxes. discussed on page 9 and page 28 of the Ball Blue Book (latest edition) and yes, all that info is also right on their website. From freshpreserving.com: (linked above) BallÃÂ® RealFruitÃÂ® Low or No-Sugar Needed Pectin makes delicious and heahtly, lower- calorie jam. It has been reformulated for improved flavor and performance. Recipe options include: --no sugar --low sugar --no-calorie sugar substitutes --honey There is no mention that you can't cook it. That is your assumption. And right below it is the Pectin specifically for freezer jams: RealFruitÃÂ® Instant Pectin Homemade, no-cook jam has never tasted better. BallÃÂ® RealFruitÃÂ® Instant Pectin is the perfect way to make delicious, homemade jam in under 30 minutes. Enjoy it now or freeze it for use within one year. Please don't make it more complicated than it needs to be. Dave Here is a link that might be useful: Surejell product details
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Hi Ruthz. Pepper jams and jellies are a great way to use your peppers and the end result can be awesome. However, I strongly recommend you use tested and approved recipes. Producing a SAFE product should be the #1 goal. Be sure to pop over to the Harvest forum, do a few searches and find some recipes. As far as which peppers to use, I would guess the jalapeno and the habanero are the most common, although ANY pepper can be used. IÃ¢ÂÂd say grow what you like, then make a jelly with them lol. You can do a pepper blend as well. One of the most popular recipes out there, Habanero Gold, uses a mix of jalapeno and habanero. You can adjust the Ã¢ÂÂheatÃ¢ÂÂ by changing the ratio of one to the other, as explained in the recipe. I use lots of varieties, but my personal favorites for jams/jellies are Golden Habanero (which is a little hotter than an Orange Habanero), Red Habanero, Biker Billy Jalapeno and Fatali, both red and yellow. Another thing to consider is color of the pepper. When I make the Hot Ã¢ÂÂn Sweet Confetti jelly, I use a combination of red, green and gold peppers, which makes a visually pleasing, as well as tasty, jelly. ItÃ¢ÂÂs probably the most requested jelly I make. Now peppers for hot sauces, thatÃ¢ÂÂs a different thread lol! Rick Habanero Gold Here is a link that might be useful: Harvest Forum
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mustangs81
15 years ago
Nan, I could live on hot pepper jelly! So thanks for the tips.

I'm going to have to find the time to make a double batch of Habanero Gold; I haven't had decent pepper jelly since I made it. I really thought I hit the big one at the farmer's market in NC as it was homemade and the lady told me it had some heat. So I loaded up only to find that the taste was okay at best--and no heat.
dixiedog_2007
15 years ago
On bagels along with Cream Cheese, over Cream Cheese with crackers and with meatballs.
maxmom96
15 years ago
On peanutburgers!!! (After your hamburger has finished cooking spread a little peanut butter on the top) There are several different things I might add, like sweet pepper relish or the dreaded BACON but hot pepper jelly is great!
kathleenca
15 years ago
Glenda! Hahahahaha - ANYTHING would taste good when room-service-delivered during a cruise!

Kathleen
annie1992
15 years ago
I mix a spoonful into yogurt for a dipping sauce for coconut shrimp, but I like it best with cream cheese on a bagel, as a filling for those cheese thumbprints that Readinglady gave me the recipe for, and as a topping for katieC's savory cheesecake with crackers.

Cathy, I've got to make another batch of that Habanero Gold too, there's nothing else quite like it.

Annie
lpinkmountain
15 years ago
As a sweet and sour stir fry sauce--thinned with a little water or sherry, and then add garlic, dash of sesame oil, and either thai for chinese 5 spice seasoning.

Baste on grilled chicken before serving.

Thin, add a smidge of mayo, use as salad dressing.

As a dip for egg rolls.

Baste on grilled or roasted zuchinni. Then wrap with proscuitto and broil quickly for a variation on the classic italian appetizer.
gardengrl
15 years ago
Here's a good one!

Pepper Jelly Vinaigrette

Â¼ cup rice-wine vinegar
Â¼ cup pepper jelly
1 T fresh lime juice
1 T grated onion
1 tsp salt
Â¼ tsp pepper
Â¼ cup EVOO

Whisk together first 6 ingredients. Slowly add the EVOO until incorporated.

Serve over: regular salad or, cut up watermelon chunks with toasted, chopped pecans and crumbled gorgonzola cheese.
beachlily z9a
15 years ago
I'm really glad to see this subject! Last year, we visited Canada. When the Canadians realized I love hot pepper jelly, they went out of their way to find different kinds of jelly to gift to me. I've got 5 different kinds in the pantry and now I know what to do with it!
shaun
15 years ago
Posted by mustangs (My Page) on Sun, Jan 4, 09 at 14:43

Nan, I could live on hot pepper jelly! So thanks for the tips.
I'm going to have to find the time to make a double batch of Habanero Gold; I haven't had decent pepper jelly since I made it.

Cathy it was you who sent me that jar? It was the best I've ever had too! Loved it but it sure didnt last very long.
mustangs81
15 years ago
Sure was Shaun. Now that you have finished the jelly, I can tell you that it was one of my few canning successes.
shaun
15 years ago
Girl I finished that jelly within a week. Or less. It was very very good.
User
15 years ago
I put some red pepper jelly (not as hot) in some of my thumbprint cookies this Christmas - it added a nice sparkle.
jojoco
15 years ago
Becky (Booberry85) gave me a jar a year ago. I absolutely loved it on english muffins. Unfortunately, so did my voracious 17 year old son. It didn't last long. I recently picked up two bottles from an amish market, but they don't compare at all. Becky's was beautifully jelled and held together in a firm, but spreadable way. The other ones have a more cottage cheese (in jelly form) texture.
Not even close.
sniff.
Jo

The secret ingredient---hot pepper jelly

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lindac

glenda_al

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