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Oh, yeah!
I have about two pounds of this pepper
http://rareseeds.com/red-cheese-pepper.html in my freezer right now- thick walled, juicy (stains the cutting board red) flavorful without being at all hot, and the greatest thing ever for stuff like Creole Chicken.
I don't like sweet corn for eating, and my feelings are anything under two acres is a waste of space, because the best thing about sweet corn is to pick it into feed sacks and sell it with the dew still on and make money fast. It's sort of contrary to my theory of raspberries, which says you want exactly enough plants of successive-fruiting varities that you can pick as many as you want to eat every day and never waste any nor have to make jam (which I can't eat).
have you tried the Splenda Jams?
Great recipes now at Splenda.com
I have made many varieties with the splenda-pectin that is available now, for both my Dad & DH's Dad who both have diabetes.
I also made a huge mess of applebutter & used the tiniest dab of splenda to sweeten, as it is so cooked down it is already quite sweet.
I like to have the tartness in it also..like a mushed hunk of apple pie innards
Edited cuz my spelling was due to my brain going way faster than my fingers