Yellow Fever - Pineapple Ghost Jam - second batch....

greenman28 NorCal 7b/8aDecember 22, 2013

Howdy! Happy holidays, merry Christmas, and a prosperous New Year! Today I've been in the kitchen, doing some cooking with mom! Made a non-spicy batch of pineapple jam, then shifted gears to make the spicy Yellow Fever Pineapple Ghost Jam. This time, I only used three Yellow Bhuts instead of six...yeah, the last batch came out a little hot ;-)

Josh

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greenman28 NorCal 7b/8a

Yellow Bhut Jolokia....fresh in December :-)

    Bookmark   December 22, 2013 at 4:27PM
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greenman28 NorCal 7b/8a

Sliced up the Yellow Ghosts, sliced up my Mandarin (Owari Satsuma) garnish, and prepared the Meyer Lemon juice.....

    Bookmark   December 22, 2013 at 4:33PM
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greenman28 NorCal 7b/8a

And had to take this hilarious pic of my mom!
Come on, ma, it ain't like we're cooking up a batch of nerve poison in Syria! haha!
She's so funny.

    Bookmark   December 22, 2013 at 4:36PM
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judo_and_peppers(Tampa FL)

I made pineapple jam not too long ago. one pineapple, and one deseeded brain strain, 3 tablespoons of no sugar needed pectin, and 3.5 cups of sugar. I put the pineapple and the brain strain in the blender together, blended until fine, then boiled it up without straining it out.

I got 6 half pint jars out of it, at the perfect level of heat to burn up my family, and not have me too bored. it would probably go great on a pork tenderloin too. I'm already down to one jar, everyone loved it, and insisted on getting one for christmas.

    Bookmark   December 22, 2013 at 11:23PM
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judo_and_peppers(Tampa FL)

I made pineapple jam not too long ago. one pineapple, and one deseeded brain strain, 3 tablespoons of no sugar needed pectin, and 3.5 cups of sugar. I put the pineapple and the brain strain in the blender together, blended until fine, then boiled it up without straining it out.

I got 6 half pint jars out of it, at the perfect level of heat to burn up my family, and not have me too bored. it would probably go great on a pork tenderloin too. I'm already down to one jar, everyone loved it, and insisted on getting one for christmas.

    Bookmark   December 22, 2013 at 11:24PM
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Phildeez(9b)

So far pineapple is my favorite fruit for hot sauces but I have not made a jam with it yet, I have not made many jams at all so that is sort of my next step anyway. Gonna have to give it a whirl with the yellow fatalii and/or datils that I have left and semi-copy your recipe.

Thanks!

    Bookmark   December 23, 2013 at 1:53AM
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greenman28 NorCal 7b/8a

Hey, guys!
Just had some with breakfast....oh, it's nice and hot, but not bitter this time. I think I'm pretty close to having this particular recipe dialed in. The citrus was a great refinement to help cut the heavy sweetness of the pineapple. I still prefer the Strawberry Ghost Jam, but pineapple is a strong second :-)

Josh

    Bookmark   December 23, 2013 at 10:12AM
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peppernovice

Looks awesome! Hope you didn't torture Mom too much.

Tim

    Bookmark   December 23, 2013 at 4:12PM
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tsheets(5)

Sounds great, Josh! I'm thinking that would be awesome in a finishing sauce / glaze on some grilled chicken / shrimp. :-)

    Bookmark   December 23, 2013 at 5:53PM
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greenman28 NorCal 7b/8a

Tim, mom loves being a part of this insanity :-) Don't let her antics fool you! haha.

Tsheets, it would make a great addition to sauce....grilled coconut prawns with piquant pineapple sauce, mmmmm.....

Josh

    Bookmark   December 24, 2013 at 11:57AM
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woohooman

Sounds great Josh. I've yet to try my hand at jellies/jams -- maybe next year I'll give it a shot.

Merry xmas...again. :)

Kevin

    Bookmark   December 24, 2013 at 4:27PM
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greenman28 NorCal 7b/8a

Thanks, Kevin! Merry Christmas, sir.
Jam is so easy....add pectin to the fruit, bring to a boil, add sugar, bring up to a rolling boil for one minute, then pull off the heat and ladle into jars. And jams make superb gifts.

Josh

    Bookmark   December 24, 2013 at 4:47PM
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