Hot pepper jelly suggestions
- Godslamb Oct 22, 2013 08:33 AM
I made some homemade hot pepper jelly yesterday, and I messed something up. I have canned before with success, but I have never made hot pepper jelly before. I even went to the pectin website to see how to remake it, and it still never set. My question is, before I throw it all out and buy the stuff, does anyone have suggestions as to what I could use it in or for? It isn't really hot as my hubby and I don't like really hot things, but it has a bit of a kick. It is more sweet than hot. Thanks guys. I am really disappointed in this.
I got this recipe here, from AGM, and make it all the time as an appetizer. People love it!
AGM_Cape_Cod Apr 12, 2008 01:52 AM
I make hot pepper jelly to use in this recipe.
REC: Cajun Mustard Shrimp
1 lb. raw shrimp, peeled and deveined
1 T olive oil
1 T butter
1 medium clove garlic
dash crushed red pepper
¼ c dry white wine or vermouth
4 T jalapeno pepper jelly
2 T whole grain mustard
2 T Dijon mustard
1. Heat skillet with olive oil. Saute shrimp in batches until pink but not cooked entirely. Remove from skillet and set aside.
2. Melt butter in skillet and crush garlic into pan. Add crushed red pepper and saute until aroma of garlic is evident.
3. Add dry white wine and scrap up any browned pieces from bottom of pan. Add jelly, and two kinds of mustard. Whisk together and let cook for 2-3 minutes.
4. Return shrimp to skillet and finish cooking in the hot sauce.
5. Serve over rice.
I use 21-25 size shrimp.
If you skip the wine, it looks like it would work fine.
Might try it as a grill sauce/marinade for chicken. Even runny, it might make a good dipping sauce for vegetable fritters or egg rolls.
Or maybe as part of the sauce for sweet and sour meatballs, the old favorite people make with chili sauce and grape jelly except my recipe is chili sauce, brown sugar and I'm not sure what else. Serve over rice.
Add a tablespoon to salad dressing, especially something fruit based like raspberry vinaigrette.
Use a little in salsa
I had a margarita that had a little jalapeno in it
Add a little to a dip recipe
I'm not sure what kind of peppers you used butI could be interesting added to a chocolate dessert.
We had this great appetizer last week with shrimp, tasso, pickled okra and 5 pepper jelly that was really like a syrup. You might be able to sub your jelly in a version of this.
Baste a roasted chicken with sauce.
Mix into cream cheese or goat cheese for a great cracker spread.
Us it in place of some sugar in a basic muffin recipe, add some grated cheddar for cheesy muffins with a little kick.
Drizzle over hot biscuits.
Use as a glaze for sausages or or those mini links, serve as appetizers.
Drizzle over fried chicken or use as a dip for chicken nuggets.
It should pair nicely with pork. Especialy if mixed with a bit of mustard. Try rubbing it on a pork loin and then roasting.
Batter-fry some boneless chicken (we like thighs), bake up some biscuits, and use the "sauce" on chicken and biscuit sandwiches.
Back in the day when I made hot pepper jelly, I remember it took a lot more boiling than the pectin label or recipe said. I tried to increase the heat, but I think the sugar and other ingredients pretty much cancelled that out.