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Some like it hot

 
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Bear's 12-Chile Nuclear Napalm Jam

Made with 12 varieties of chiles (9 of which I grew on my back patio).

Rather incendiary. Quite.
 
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Mouth watering

is it Hoto-sweet jam....?

Please share some sample to taste
 
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Bear Bibeault wrote:
Rather incendiary. Quite.



-- That explains why bears in north pole have hairs than the ones in austin.
I've lost my spicy-food-sensing taste buds. Ever since, I've been trying to have food which can really give me runs, but in vain.
Would love to try yours.
 
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hot jam ?
 
Bear Bibeault
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It's sweet and hot (very hot for this batch) and makes a great glaze for roast meats, or I just like it on English muffins.

(The traditional usage as an appetizer on cream-cheesed crackers is also good.)
 
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Deepak Bala wrote:hot jam ?



It's a kind of chutney, no?
 
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Or with a crunchy Mexican or Tex/Mex dish: on fried-fish tacos, for example. Yum.
 
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Bear Bibeault wrote:Bear's 12-Chile Nuclear Napalm Jam



Any specific reason for keeping the seeds?
 
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Mmmm, yes. I love this sort of thing on fish tacos! (Which I didn't think would be something anyone outside of TX would be into -- glad to hear that I was wrong!)
 
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Saurabh Pillai wrote:

Bear Bibeault wrote:Bear's 12-Chile Nuclear Napalm Jam


Any specific reason for keeping the seeds?


Naw. Sometimes I strain them out, but I didn't bother this time. I find that they don't really make a difference one way or another except for appearance.
 
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I think it looks more festive with the seeds. I'm quite curious how it tastes.
 
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Its very mouth watering jam
 
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Stephan van Hulst wrote:I think it looks more festive with the seeds.


I think so too. The seeds are also a warning of what is to come. Without the seeds, it looks rather innocuous and innocent.

I'm quite curious how it tastes.


Because this is made from a wide variety of red chiles, the heat is a full-tongue assault (the cayenne varieties hit the front tongue, while the Habaneros provide a back-tongue bloom). The sweetness, both of the sugar and of the chiles themselves is the first thing you taste, then the heat steps in. While this is very hot, it's not so hot as to obliterate the flavor, but heightens and enhances the sweet flavors of the chiles.

I'm an ardent chile-head, but I think that heat without flavor (or that overwhelms flavors) is just silly and pointless.
 
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Bear Bibeault wrote:

Stephan van Hulst wrote:I think it looks more festive with the seeds.


I think so too. The seeds are also a warning of what is to come. Without the seeds, it looks rather innocuous and innocent.

I'm quite curious how it tastes.


Because this is made from a wide variety of red chiles, the heat is a full-tongue assault (the cayenne varieties hit the front tongue, while the Habaneros provide a back-tongue bloom). The sweetness, both of the sugar and of the chiles themselves is the first thing you taste, then the heat steps in. While this is very hot, it's not so hot as to obliterate the flavor, but heightens and enhances the sweet flavors of the chiles.

I'm an ardent chile-head, but I think that heat without flavor (or that overwhelms flavors) is just silly and pointless.



Sounds delicious. Email me some right away
 
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... the heat is a full-tongue assault (the cayenne varieties hit the front tongue, while the Habaneros provide a back-tongue bloom)


impressed by the details!
 
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I want 1 bottle please
 
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does it has something to do with making men hotter on a date ...
 
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This stuff will making anything "hotter"! I just had some on english muffins for breakfast. Oh my. Flavorful, but very hot.
 
Kaustubh G Sharma
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Dear Bear ..can you please pass us the recipe...
 
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BEAR'S HOT RED CHILE JAM

1 1/2 lbs stemmed chiles, mixed varieties (see note below)
6 1/2 c sugar
1 1/2 c cider vinegar
6 oz (2 pouches) liquid pectin

1. Sterilize jars for 10 minutes in a boiling water bath.

2. Put the chile flesh in a food processor with 1/2 c of the vinegar and pulse to a mash.

3. Place the chile mash, sugar, and remaining vinegar into a wide stock pot and bring to a boil.

4. Once the sugar is dissolved, add pectin. Stir well.

5. Boil until jelling stage is reached (cold-plate testing method recommended).

6. Ladle hot mixture into sterilized jars and affix tops and bands.

7. Process the jars for 5 minutes in a boiling water bath.

NOTES

Mix the chiles based upon how hot you want the jam. You can use all hot chiles for a blisteringly hot jam, or use one pound of sweet red bell peppers and .5 lbs of hot chiles for a jam with a temperate amount of heat.

Seeding the chiles is optional. Larger chiles should probably always be seeded as the seeds are large and tough. Smaller chiles are harder to seed, and I usually don't bother.

This recipe is easily adapted to make a jewel red chile jelly. Ask, and I'll post it as well.
 
Kaustubh G Sharma
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Thank you very much Bear ...YOu RoCkS
 
Kaustubh G Sharma
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Bear Bibeault wrote:BEAR'S HOT RED CHILE JAM





This recipe is easily adapted to make a jewel red chile jelly. Ask, and I'll post it as well.



Why not I need it too.. have you ever tried indian chillies ??? it is pretty hot too:D
 
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Indian version of your red chilli jam..very hard to handle
 
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Indian version of your red chilli jam..very hard to handle



 
Kaustubh G Sharma
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This could be the reason that the Indians use water instead of papers in their toilets
 
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