Carolina Reaper Jelly

[Zana]

I haven't made any of my jellies with Carolina Reapers, but I did make some Cranberry Scotch Bonnet Jelly, Cranberry Scotch Bonnet Orange Marmalade, Cranberry Bhut Jolokia Jelly, and Mango Bhut Jolokia Jelly in the past 3 years. Most of them are not for the faint of heart.

I wear my snorkel mask and a surgical mask, when prepping and cooking down the jellies/marmalades. And have been known to set up outside, after having to rush my dog Ziggy to the emergency vet, because of the toxic cloud in the kitchen. Thankfully there were no lasting effects with Ziggy. Now if I'm actually cooking the hot pepper jellies/marmalades/chutneys/sauces, I do it outside, or tone it down with milder peppers if cooking inside.

[pmcgrady]

Originally Posted by guruofgardens

I would love some seeds from your Carolina reapers if you have a few extra, thank you.

I make hot/warm jams whenever the fresh fruits are in season. One of my faves is Raspberry Blackberry with red bhut jolokias. They can be as hot as one wants, but the straight hot pepper jelly/jam is not for me.

PM me your address, would be happy to send some seed. Want to take time to thank
heirloomtomaguy for making this 8 alarm fire possible!

[pmcgrady]

Originally Posted by Salsacharley

My neighbor at the local growers market was in the ER for a full day last week from inhaling vapors of 7 Pots he was dehydrating. He already had COPD. Unfortunately the vapors didn't cure his COPD, but aggravated it. I made some habanero jelly last year but I put onions in it....bad idea. It was not tasty. Your jelly looks pretty good, but scary. I bet a little of that jelly on a toothpick would leave your lips a tad toasty.

The vapors didn't do my lungs any good either, they have been inflamed for 2 days. I tried some more on a toothpick yesterday... I can't imagine even eating a half a teaspoon of this at one time. I made orange hab jelly this year which is actually very good. The best
jelly I made this season is Garlic jelly, everyone that tried it, wants more.

[Worth1]

With 8 peppers you had enough to make probably 24 pints of jelly maybe 50.
I bet it would be good with cinnamon extract in it.
You have the equivalent of more than one pepper per half pint.

Worth

[Gerardo]

Originally Posted by Cole_Robbie

I had Reapers and Bhuts two summers ago. I don't remember them having a lot of non-heat flavor, but I dried them whole and didn't cut them up. Observations from this year, based on aroma, is that Naga Viper=cherries, Fatali=citrus, and Kraken Scorpion=Cranberries/Roses.

I popped open a 7PotBrainStrain and my head immediately said "Cancun." As in the table sauces I tried while in the Yucatan. Very fruity.

[Worth1]

The best I can come up with is 1 teaspoon citric acid = 8 tablespoons of vinegar.
There are 16 tablespoons to a cup.
I used two cups of water and 4 heaping teaspoons of citric acid.
A pile of mixed hot peppers including red habanero and Jamaican hot red and yellow.
A little over two cups of sugar and one sliced up fresh lime and one cinnamon stick.
I cant find any pectin in the house and I know I have some but have stopped looking.
Here it is we shall see.

Worth

20161114_134814.jpg

[Worth1]

I added two more cups of sugar and the whole process will be on another thread in the preserving you harvest section.
It came out darn good.

Worth

[dmforcier]

Yeah, I thought you were light on the sugar. I use about 1.75:1 sugar to fruit, by volume.

Did you ever find the pectin?

[MrSalvage]

That jelly sounds wonderful. I will need to run a batch of this myself next year. Along with reaper dust & reaper flakes.

Be careful!

[Worth1]

Originally Posted by dmforcier

Yeah, I thought you were light on the sugar. I use about 1.75:1 sugar to fruit, by volume.

Did you ever find the pectin?

Nope and didn't need it the reason for the two stage sugar was to cook the peppers without boiling over as badly.
Plus sugar will cause stuff not to get tender and why when you make Boston baked beans you add sugar after the beans are cooked or at least I do.
The stuff has already started to set up.

worth

[tash11]

Brave... or something...

I put superhots on my wish list for the MMMM this year. My oldest is obsessed with them. My husband can't taste anything but heat so he doesn't care for them (though he loves hot sauce and spicy food, just not quite that spicy). I am afraid of bringing them into my house. Even with the bolivian rainbows this year I was coughing when I was getting seeds. This morning I opened a jar of ghost pepper hot sauce a friend made and that got me too. I have asthma, so that might make me more sensitive. I think though that I will have to have a mask and do all the superhot seed collecting outside. With the wind at my back......

Save

[dmforcier]

Here's Worth's DIY thread: http://www.tomatoville.com/showthread.php?t=43105

[pmcgrady]

Originally Posted by Worth1

With 8 peppers you had enough to make probably 24 pints of jelly maybe 50.
I bet it would be good with cinnamon extract in it.
You have the equivalent of more than one pepper per half pint.

Worth

I was shooting for 1 pepper per half pint, and about 3/4 of a pint boiled over, so it's close... Still way to hot to eat alone. I'm thinking your idea of mixing some with cherry jelly about a teaspoon of reaper mixed with a pint of cherry jelly would be pretty good.
I don't believe I will ever make another batch this hot again... Unless I can figure a way to mix it with corn mash, distill it and make a batch of Reaper Bourbon

[dmforcier]

You can reheat the batch and add some fruit et al. Sloppy, but it should re-set. I've done it when the set wasn't as good as I wanted.

[Worth1]

That should make about 194 pints of jelly.

Worth