savory cheesecake/hot jelly

[rosen]

Back before Xmas there were several conversations about a savory cheesecake that called for Pepper Jelly. Some people described making it with jalopeno jelly. All my local groceries & speciality stores carry are red or green pepper jelly. The ingredients list cane sugar, corn syrup, bell pepper, vinegar, onions, capsicum oil. From the experience of those who have made this...do you think the "plain" pepper jelly will be OK (hot enough)...or should I go searching for a jalopeno jelly. Your opinions please!

[sneezles]

rosen
I have made this cheesecake twice and each time I used the habanero pepper jelly because of reviews that regular pepper jelly wasn't hot enough. I did use regular pepper jelly on top each time. If you can't find the habanero you might think about pulveriszing some some hot peppers and adding it to the batter before baking.

[rosen]

I had considered adding minced hot peppers, thanks for the confirmation. Where, may I ask, have you found habanero jelly? Why do I suspect that you make it yourself!?! I have seen a recipe on this BB that I will have to try someday.

[sneezles]

No, I have not made it myself (never even thought about it). I buy a brand called
DL Jardine and I find it with the salsas and other Tex-Mex food. But I sould imagine it's much easier to find in the Southwest.

[kwormann]

Most Williams-Sonomas carry Jardines brands,....just a matter of seeing if they have exactlly what you need.

[SusanL]

We have a local farmer who grows all different kinds of peppers, they even have a hot pepper festival in September! I get the peach habanero jelly from him. Though, I did not know that DL Jardine makes it too. We drive 15-20 miles just to get DL Jardine's Mesquite Barbecue Sauce just to make our own baked beans. We love that sauce, will have to look for the pepper jelly when we go again. Thanks Sneezles!BTW, our pepper jelly was orange, I don't think color matters!




[This message has been edited by SusanL (edited 01-28-2001).]

[Beth]

Rosen, sounds like the jelly you were looking at is made with bell pappers, but the added capsicum (sp?) oil is the hot stuff in jalepenos or other peppers. It probably has some heat, but it's not the real thing. If that's what is available, taste a little on a cracker, with a bit of cream cheese if you have it. That will give you an idea of whether you need to add more pappers to it. Also,if you do add more peppers, I would melt the jelly down in a saucepan, and the peppers (you can even add a little crushed red pepper) and then let the jelly cool and sit for at least several hours to let the flavors meld.

I see you are in VA and most of these replies are coming from TX. D.L. Jardine's has an 800 number you might want to try for locating or ordering their products (they have great salsas, sauces and other goodies). Its 800-544-1880.


[This message has been edited by Beth (edited 01-28-2001).]