Thank you for loving my jelly. I will not be able to make anymore due to health problems.
All nine flavors of jelly will be available by December 1. You can order by calling 801-885-9696. Or you can pick it up in California at the “Changing Seasons Boutique” in Corona . Show dates are December 3 thru 7. Pre-order with me over the phone and your order will be ready to pick up..and will be cheaper than paying st the show.
LA Casita in Springville Utah will also have jelly
The website is not working. You need to call to order
Jelly will be at the October show in Corona California. I will not be at any more shows before Christmas. ..so get what you need Oct 8 thru 12
Jelly will be available on July 11 at the “Avocado House” on Central Avenue Chino Calif. Be sure to grab breakfast or lunch when you pick up jelly. Food is good and it is very popular.
I was busy yesterday…but you would never know by looking at our dinner. I took a rack of ribs out of the freezer….seasoned both sides with garlic salt and season salt. I then put them in a large disposable foil container and tightly put foil on the top. You need it really tight so no steam escapes. I put this in a low oven 225 degrees and cooked it for about 5 hours. Remember…these were frozen. I checked the ribs by putting a fork between the bones and when they were tender…I took it out of the oven. I then put them under my broiler…getting color on both sides..then I brushed Habanero Jelly on both sides and returned it to the broiler…on both sides. I’m talking yummmmmmy here!!! Add a salad and a baked sweet potato and you will be in Heaven!
It’s spring ! And Bar-B-Q weather is here! Try a little of Hot Mama’s Jelly on your Steak, Chicken, Fish, Pork. Here is an idea we love at our house. I use Lawry’s garlic salt and Lawry’s season salt ..a little on each side of my meat. I cook one side, then turn it over…put 1/2 teaspoon on the top and let it finish cooking. Sometimes I even turn it again and “Jelly” up the other side too. You can use any any flavor of jelly when cooking like this. Although…..Pineapple on pork chops or pork loin is “WONDERFUL”.
My Grandpa, Eugene Leavitt was born in 1893…..January 21. That would make him 118 years old today. He died when he was 97. And was still riding a horse at 93. So ….why am I being all “Grandpa” today????? Besides it being his birthday, He was the one who first introduced me to hot peppers. Grandpa was a farmer/cowboy and lived in St. George Utah most of his life. I grew up in Southern California, and we would travel to Utah every summer and spend 3 to 4 weeks for our vacation. My grandpa’s garden was huge…. Grandma bottled all their fruit and vegetables that they used throughout the year, so a big garden was necessary. I remember eating the evening meal. It would consist of her home made bread, jelly, honey, and fresh tomatoes and peppers..and that was about it. Oh…kool-aid too. I think Grandpa and Grandma would be surprised at the amount of peppers available to us today in the supermarket. I would love to introduce them to the Habanero…..now one of my favorite peppers. I miss you Grandma and Grandpa.
So many have been asking what Hot Mama’s favorite flavor is. So, Here it is:
#2 Mango Habanero and Apricot Habanero are tied
#3 Pineapple Habanero and Peach Habanero tied
#4 Cranberry Habanero and Pomegranate Habanero
and in Last place…..sorry you Jalapeno lovers…but Jalapeno is last in my book. There just isn’t enough great flavor like the Habanero pepper puts out. I’m not saying it isn’t good, … it just is last on my list.
But you really must try them all to form your own opinion.
BUT NOW I MUST ADD…….IT DEPENDS ON WHAT I’M MAKING AS TO THE FLAVOR I USE. So does that blow my “favorites in order” out of the water?????
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