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Jell-O Mold. No trip to Grandma's would be complete without a ring of jiggly Jell-O. With a layer of creamy coconut and a topping of bright berries, you're sure to get the ultimate old-fashioned ...
This hot jelly complements pork chop dinners. Once chops come out of the oven or off the grill, spoon and spread a thin layer of sauce on top and allow the chops to rest before serving. The molten fire can remain on or be scraped off, leaving only subtle hints of hot and sweet. Recipe from Putting Up More by Stephen Palmer Dowdney/Gibbs Smith ...
Pepper jelly is a preserve made with peppers, sugar, and salt in a pectin or vinegar base. The product, which rose in popularity in the United States from the 1980s to mid-1990s, [ 1 ] can be described as a piquant mix of sweetness and heat, and is used for meats and as an ingredient in various food preparations. [ 2 ]
Marie's recipe was the first habanero pepper sauce to achieve national distribution in the United States, with the Reese Finer Foods distribution network in 1989. Once the market for the product had been established, the importer, Figueroa International Inc., who was marketing the sauce, trademarked the product name, effectively cutting Sharp ...
Put the peppers and vinegar in a nonreactive pot, bring to a boil, reduce heat, and simmer for 5 minutes. Taking care while working with the hot liquids, put peppers and vinegar in a food ...
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative , sometimes along with other substances, such as sorbic acid or sodium benzoate
The recipe calls for 1/4 teaspoon, which is a very small amount but also the perfect amount. Any more and there's a chance that the flavor could take over. Next up, the topping.
Wearing rubber gloves, stem and seed the chiles and transfer them to the blender. Add the vinegar, water, mustard, allspice and salt to the blender and pulse to a chunky but pourable sauce. Carefully remove the lid and transfer the hot sauce to bottles using a funnel. Refrigerate for up to 6 months.