I have done this many times when there was no hot pepper jelly at hand for baked brie – sriracha to strawberry jam and to marmalade both worked especially well, but I could see chili crisp being really good too!
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Ginger (fresh, ground or crystallized) added to apricot jam is good, too.
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Double header today, hot pepper Clementine jam and the peels provided a cups worth of candied peel and syrup.
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Nice! How do you do the candied peel, and how do you use it!
@mig introduced to the baking thread a new book by Camilla Wynne , “ Nature’s Candy”. Her method of candying is different from the usual 3 blanch method in that she initially cooks the peel in water until tender and then adds it to a sugar syrup and cooks until the syrup has thickened. My favorite way is too drain, dry, roll in sugar . I sometimes add very finely diced to citrus cakes. I use candied kumquats with steamed custards, ice cream.
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I’ve already baked outstanding cookies with diced citrus peel in them, and I’m about to test biscotti with peel, as well as a couple cakes with peel in them from that book.
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OK despite turning up my nose at candied fruit… I have still put this cookbook on hold at the library!
cringe I guess one never knows…?
Since it’s from the library, it’s low stakes!
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Coffee custard with vanilla bean honey kumquats. The recipe for the preserved kumquats comes from Leite’s Culinaria.
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I was gifted a jar of onion jam from Harry & David one time and was told it was a great ingredient in meat loaf. I never tried that, has anyone?
Made my annual stash of elderberry jelly for Christmas gifting today - my plants yielded nearly 15 lbs of elderberries this year, from which I got 16 cups of juice. I didn’t want to make THAT much jelly, so I decided to see what reducing it a bit would do to the flavor. I simmered it until it looked like it had reduced by 10-15% and then skimmed/strained through cheesecloth, and ended up with 12 cups of concentrated juice. I added about a cup of lemon juice and 7.5 cups of sugar (I use low-sugar pectin), and voila - 17 half pints of jelly. 100% success on the seals, too! WOOT.
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I finally made the Satsuma jam! (the round bottle has a bit of cranberry sauce in it).
@Stef_bakes why do you "bring to boil for 5 minutes, let is cool repeat two more times". I love it because it lets me procrastinate, but that can’t be the reason!
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Citrus ( grapefruit, Satsuma, Meyer lemon) Aji Amarillo jam.
A little bitter, but I keep going back for more. Would more Satsumas help? Are the bigger bits of orange a problem?
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Did the rind and pith go into the recipe, or just zest, juice and peppers?
You could try supreming citrus segments only another time, and not use the rind, to lessen or remove the bitter element.
The grapefruit is from a neighbor’s tree.
About 1/3 supremed (?) grapefruit, 1/3 Satsuma segments, 1 supremed Meyer Lemon, no pith, I Tb zest in about 8 cups fruit and juice. The grapefruit was more bitter than I liked (and I’m not supposed to eat it!), which is why I added the orange.
I think it’s perfect for folks who really like old school grapefruit. More recently grapefruit, often pink, doesn’t have any bitterness at all!
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I can detect old school grapefruit in anything. It’s probably just the presence of that grapefruit.
When I talk about supreming, I cut off all the membrane surrounding each segment, and any white stringy bits around each segment.
It’s an extra step, and about 30 percent of the fruit is lost ( I eat what I cut off as a snack 
). It takes away any bitterness in the membrane around each segments.
I do this for fruit salads lately, too.
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Thank you! I guess I am not alone in my perception of “old school grapefruit”
The linked article is making me wonder if salt might help!
"Generally speaking, as the 20th century progressed, grapefruits became redder, sweeter and more completely seedless.
Currently, about three-quarters of the grapefruits that we eat are red. Redder grapefruits contain less naringin, and therefore taste less bitter."
Is that the same stuff that interacts with so many medications! Nope; “The main culprit is a compound in grapefruit called furanocoumarins”.
I do that with thing where you cut inside the segment skin then sweep around to get the pulp out and leave the membrane behind. I might have missed a bit, but it looked pretty pristine!
Leftovers
I have no qualms about waste. I was walking back from the park, passed a neighbor cleaning up and asked her what she was doing with her citrus, and she handed me a box. She said she couldn’t eat it because of medicine and I remembered I wasn’t supposed to eat it either!
This is the wrong yard, but it’s similar.
I wonder if it calms down over time. It’s okay, but I won’t be devoting any more sugar to it!
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Perfect supremes.
It’s the grapefruit.
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