I used agave until I read more about it.
http://blog.doctoroz.com/dr-oz-blog/agave-why-we-were-wrong If you Google
"What is wrong with Agave nectar", you will come up with lots more
information.
I'm just using the recipe in the Ball canning book:
http://www.food.com/recipe/jalapeno-jelly-312033 except I don't remove the
seeds and I don't add food coloring!
Tina
On Fri, Sep 19, 2014 at 12:58 PM, Chris Trask <christrask@xxxxxxxxxxxxx>
wrote:
> >
> >It's not really that hot. You cook it with honey (at least I use honey.
> > The recipe says sugar.) It's a very nice heat with a little sweet.
> >
>
> And honey is more healthy than refined sugar, and I might use Agave
> nectar which is even healthier. Sort of a Mexican version of Sweet & Sour
> sauce. Would you share your recipe? The chicken won'y be done for another
> seven hours.
>
>
> Chris
>
> When the going gets weird, the weird turn pro
> - Hunter S. Thompson
> --
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Tina Manley
www.tinamanley.com
tina-manley.artistwebsites.com
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