- Ginger is substituted for mint
- I try to use exclusively yellow, orange or red hot peppers while for the mint jelly I use green
Step 1: Warning: Handling hot peppers
PLEASE PLEASE PLEASE
• Use gloves when handling hot peppers.
• If the Capsaicin (which is what makes the heat in Chilies) gets in your eyes you will be miserable for a while.
Capsaicin affects epithelial tissue especially in the non keratinized epithelium in the mouth, esophagus, nose, and eyes.
- What increases the heat?
- • Water washes away the oils or mucus that protects tissues and so will increase the heat from Capsaicin.
- • Anything that is salty or contains alcohol will increase the heat as well.
- What decreases the heat?
- • The fat in Cold milk bring the Capsaicin into solution and thus decrease a burning sensation (and according to Wikipedia caseins in milk have a detergent effect bringing capsaicin into solution to disolve it).
• Cold sugar solution (10%) at 20 °C (68 °F) is almost as effective.
Step 2: Ingredients
- 3/4 pound of washed and chunked mixed hot Peppers
- 1/3 cup fresh peeled Ginger
- 4 cups sugar (I often mix 2 cups sugar with the Stevia equivalent of 2 cups sugar)
- 2 cups of 5% apple cider vinegar
- 2 packets of low sugar dry pectin
Step 3: Mince the pepper & Ginger
Step 5: In a medium pot
• Add the minced pepper & ginger to the pot
• Boil for 10 minutes over medium heat, while stirring periodically, to prevent burning.