Texas Pepper Jelly

[jts]

Ok I got a jar of Pear Habanero and a jar of Cherry Jalapeno in the mail today. I gave'em both the finger dip test and they both taste really great. They start out nice and sweet like regular jelly and then you get the pepper kick at the end.

I am thinking of first cookin up a couple of slabs of ribs and putting this on toward the end of the cook, or maybe a grilling a pork tenderloin basted with the jelly during the cook.

Give me your favorite TX Pepper Jelly recipie and I may give it a shot. Do you warm the jelly before application, thin it with anything, mix it with bbq sauce, or get a knife and spread it on like toast?

[Woodman]

50% of my sweet/spicy red sauce. 50% pineapple habanero jelly. glaze ribs in last 30 minutes.

Also? Triscuit-Cream cheese-Jelly. Don't get no simpler than that.

Try the Cherry on a roast duckling or goose.

[Texana]

I just use a tablespoon and smooth it out about the last 30 minutes of cooking ...

[Grumpy Gator]

jts,

I posted a Texas Pepper Jelly recipe a couple of days ago using it on Chicken Wings... I'm tellin' you they come out great. The recipe calls for 12 oz of the jelly and 5 lbs of wings. You could easily cut the recipe in half and just use one 6 oz jar of jelly.

See the post "Pepper Jelly Wings". I'll bump it up for you.

[redneck cooker]

I heat it a little and brush it on ribs, chicken, wings, quail whatever Im cookin about 30 minutes before it is done... :D :D

MMMM Doggies!!!!!! Can't git no betta than this!!!!! :shock: :D

[Woodman]

Really? doggies too? is that legal in Tejas?