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Butter and Scotch? Not Quite; But a Great Jelly Nonetheless…

This entry is part of a series, Pepper Jelly Chronicles»

Butter Curls

I recently wrote about using mangos in a fruit-pepper jelly. Well, I had a brainstorm shortly after that session in the kitchen. The inspiration came from a bit of candy I was sucking on while I mulled over exactly how to prepare my next batch of jelly.

The offending enlightening sweet? A butterscotch.

One of my favorite hard candies, I admit. The buttery smoothness, the nearly-caramelized brown sugar richness; a great treat, in my opinion. I was working that candy like a bulldog chews a neckbone around in my mouth when it came to me in a flash: Why not put butterscotch flavor in the jelly?

I had already cut three mangos open. I quickly cleaned up the fruit and stuck them into the fridge. Checking the pantry, I found no butterscotch bits or anything. Off to the market! I couldn’t find any butterscotch flavoring drops or syrup, but I did find butterscotch chips, naturally. So I snagged a bag of those, collected the few other items I needed, and hurried back to the kitchen.

I used about 6-8 ounces of chips in the pot with the processed fruit and other ingredients. I actually made almost exactly the same jelly I’d made in the last mango batch, with pineapple and fresh ginger. A few deseeded habanero chiles. Lemon and pineapple juices. Sugar, Stevia, spices.

Man, this jelly came out wonderful! I think I may be well on my way to world domination after this coup…

The (Buttery Mango Scotch) Heat is ON!

Entries in this series:
  1. Red Pepper Jelly Sunday
  2. Pepper Jelly Update: Anybody Got a Gas Mask I Can Borrow?
  3. Tag-Team Teaching in the Kitchen
  4. Lemon Ginger Marmalade, an Easy Spread to Make
  5. Yellow Inferno for Breakfast: Caribé-Habañero Pepper Jelly
  6. Lemony-Hot Jam, a Hybrid Spread With a Slow Burn
  7. Hatch Chiles and Lime, a Great Combo for Jam
  8. Jessica, Your Prickly Pear Cactus Jelly is Ready
  9. Hunting the Wild Prickly Pear in South Texas
  10. Prickly Pear Jelly Redux: Juice, Juice Everywhere…
  11. Charred Pineapple, Habañeros and Bourbon, a Great Jam Combo
  12. How to Push Prickly Pear Jelly Over the Top With Serrano Chiles
  13. Not Your Momma’s Marmalade
  14. A Jam That’s Just Plum Good…
  15. Peaches O’ Eight Jam, the Perfect Pirate Toast Topping
  16. Saint Basil’s Green; It’s Not Just for Breakfast Anymore
  17. Pepper Jelly Redux: Apricot Jam, Extra-Zesty Habañero and Serrano Jellies
  18. Pepper Jelly Sweetened with Stevia: It’s a Hit!
  19. Gardens, Gators, and Green Pepper Jelly
  20. Do Hairless Peaches Make Great Jam? You Betcha…
  21. Roasted Garlic and Caramelized Onion Jam
  22. Cinnamon Plus Heat Equals Magic
  23. March Madness, With Mangos…
  24. StingJam, a New Variety of Pepper Jelly
  25. Butter and Scotch? Not Quite; But a Great Jelly Nonetheless…
  26. White Flesh Peach Zingjam, a Refreshing Topping
  27. More Summertime Fruit Pepper Jellies
  28. Holiday Marmalade with Habaneros and Prickly Pear Juice
  29. Pepper Jelly Makes a Great Christmas Present
  30. Cherry Season is Here, and Cherry Pepper Jellies are Great
  31. Pepper Jellies and the Manzano Chile
  32. Singapore Sling Pepper Jelly! Now You Can Drink Your Toast…
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