Friday, October 29, 2010

Jalapeno Goo

I am attempting to make jalapeno jelly with the last of the jalapenos. I had 6 ounces, enough for half of the recipe in the Ball Complete Book of Home Preserving. I chopped. I pureed. I boiled for 10 minutes. I added the pectin and boiled for 1 minute. I ended up with the thickest, gooiest, most un-jelly-like substance imaginable. It tastes fine. But it's not going to spread well.

2 comments:

  1. It is actually the consistency of candy - sort of a cross between taffy and hard candy. I should have put it on lollipop sticks!

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  2. I tried using a jar to glaze a ham the other day - initially put the jar in a boiling water bath and got the jelly/goo out in a large lump, which then sat in the water bath and became the consistency and shape of a large jalapeno gumdrop. After a long time I microwaved it, which dissolved it, but if left to cool it quickly solidified again. What a disaster!

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