Alexander Bros. Pepper Jelly

my home made relish recipe ( extremely hot ) 7 cups habanero peppers stems removed 3 sweet red peppers 4 cloves of garlic 1 sweet onion 1 green bell pepper 2 cups cider vinegar 2 cups sugar

Pineapple Rum Pepper Jelly Ingredients 2/3 cup finely diced sweet red peppers 2/3 cup finely diced sweet orange peppers 2/3 cup finely diced sweet yellow peppers 2 cups minced hot red peppers 3/4 cup chopped pineapple 6 cups granulated sugar 1 1/2 cup apple cider vinegar 1/2 cup Black sheep spiced rum 2 pouch (85 ml) liquid pectin 1- Wash six 1/2-cup canning jars. Fill boiling water canner two-thirds full of water. About 30 minutes before filling jars, start to heat. Ten minutes before filling jars, place jars, metal funnel and 1/3 cup metal measure in canner rack; bring to simmer. 2- About 10 minutes before filling jars, heat small saucepan of water until hot but not boiling (180°F/82°C); add lids and let stand to soften sealing compound. In large saucepan, bring red, orange, yellow and hot peppers, sugar and vinegar to full rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes. 3- Stir in rum ,Pineapple and liquid pectin. Remove from heat and skim off foam. Using funnel and measure, fill jars, leaving 1/4-inch head space. If necessary, wipe rims with damp paper towel. Centre lids on jars; screw on bands fingertip tight. 4- Return jars to canner. If necessary, pour in enough boiling water to cover by at least 1 inch (2.5 cm). Return to boil; boil for 10 minutes. Turn off heat. Let water stop boiling before removing jars. Lift up rack with jars. With canning tongs, transfer jars to rack; let cool for 30 minutes. 5- Wearing oven mitt, grasp jar without disturbing screw band or lid; invert, twist or turn to distribute peppers throughout jelly. Repeat as needed during cooling/setting time until solids are suspended in jelly. Let set for 24 hours. 6- Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.

Habanero peppers ripening in time-lapse

ghost pepper (Bhut jolokia) review, in this video we are making ghost pepper jelly. we decided to try a small slice of the pepper and wow it is hot, very hot but has a nice fruity taste

I review a Cayenne Pepper from my garden.

In this video I review a Tabasco Pepper from my garden.

pepper update 2014, just a quick update to let you know what was going on back in the day

Tried a Trinidad scorpion pepper wing. Man was it hot. Did this at Wings Bar in Singapore. http://wingsbar.sg