Homemade Aloe Vera Cream – All Skin Types
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Since about a year, I have been intending to share this homemade aloe vera cream recipe. I got the recipe from a good friend on mine, therefore I cannot claim all the credit. But as usual since I couldn’t source all the ingredients, so, I modified the recipe. My first attempt of this cream didn’t work out because I didn’t cut the fresh aloe vera right and was a little too impatient. The second attempt it worked like a dream therefore I wanted to share it on my blog.
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Aloe Vera the perfect ingredient for skin care
Aloe vera is one of the most versatile plants in the world. It has a long history of use for medicinal purposes, and it’s still used to treat a variety of conditions. This plant has its origins in North Africa, and it was introduced to Europe in the 16th century. It became popular as a natural remedy for a variety of illnesses. Aloe vera is still used today to treat skin conditions, such as psoriasis and eczema, and it’s also used to treat other conditions, such as diabetes and asthma.
Due to the above and many other properties, Aloe Vera makes an ideal choice for a water based lighter homemade cream.
Tools you may need
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- Sterilized Jam Jars
- Funnel for filling
- Blender
- Heavy bottom Pot
- Mixing bowl
How to make Hot and Sweet Pepper Jelly?
Ingredients List
- 1 chopped bell pepper (red or green)
- 1 cup or 20 finely chopped hot peppers (such as jalapeños, serranos, or habaneros, seeds removed for less heat)
- 3 cups of pectin sugar
- 1 cup apple cider vinegar
- Juice of 1 lemon
- 1/2 teaspoon salt
Cooking Instructions
Prepare the Peppers:
Wear gloves in order to protect your hands from the heat of the peppers. I have experienced heat on my hands for almost a week because I forgot to wear the gloves once. Remove the stems, seeds, and membranes from the hot peppers (you can leave some seeds if you prefer a spicier jelly). Chop them roughly and then blend it to a rough consistency.
Cook the Peppers:
Combine the blended peppers after filtering out the excess liquid with pectin sugar, apple cider vinegar, and salt in a thick bottom pot or saucepan. Remove the liquid from the crushed peppers, only if you want the jelly to be thicker, otherwise its not needed.
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes.Increase the heat and bring the mixture back to a rolling boil. Boil for 1 minute, stirring constantly.
Skim the Foam
Skim off any foam that forms on the surface of the jelly using a metal spoon. This will help to ensure a clear jelly, if you want a clear jelly.
Plate Test
Prior to starting the jam, keep a plate in the freezer. Then drop a little of the jelly and see if it has attained the required consistency.
Canning the Jelly:
Ladle the hot jelly into sterilized jars, leaving about 1 cm of head space at the top. Wipe the rims of the jars with a clean, damp cloth, and apply the lids and screw bands.
Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Remove the jars and let them cool completely. Check the seals after 24 hours – the lids should not flex up and down when pressed.
Serving Suggestions
Hot Pepper Jelly is incredibly versatile and can be used in numerous ways:
Cheese Platters: Serve with cream cheese or goat cheese on crackers for a delightful appetizer.
Glaze: Use as a glaze for grilled stuff.
Sandwich Spread: Add to sandwiches or burgers for a sweet and spicy kick.
Condiment: Use as a dip for spring rolls.
Breakfast: Spread on toast, bagels, or scones for a sweet and spicy breakfast treat.
Tips for the Perfect Hot and Sweet Pepper Jelly
Adjusting the Heat: Customize the heat level by adjusting the amount of hot pepper seeds you include.
Consistency: Ensure the jelly sets properly by following the boiling times exactly. If you are using Pectin separately, it needs to boil for the correct amount of time to activate and set the jelly.
Sterilization: Properly sterilize jars and lids to prevent contamination and ensure a long shelf life.
Types of Peppers you can use
While jalapeños are the most commonly used pepper for hot pepper jelly, you can experiment with other types to customize the flavor and heat level:
Jalapeños: Mild to medium heat, widely available.
Serranos: Slightly hotter than jalapeños, with a bright, fresh flavor.
Habaneros: Very hot, with a fruity undertone.
Bell Peppers: No heat, but adds color and sweetness. Mixing different peppers can create a unique balance of flavors and colors.
Flavor Variations of Sweet and Hot Pepper Jelly
Although, the basic recipe is delicious, you can experiment with different ingredients to create unique flavor profiles:
Fruit Additions: Try adding crushed pineapple, mango, or apricots for a fruity twist.
Herbs: Fresh herbs like rosemary or thyme can add an aromatic depth.
Spices: Add a pinch of cinnamon, cloves, or allspice for a warm spicy note.
Health Benefits
Peppers are rich in vitamins A and C, potassium, and fiber. They also contain capsaicin, which has anti-inflammatory properties and can boost metabolism. While the sugar content in the jelly should be enjoyed in moderation, the health benefits of the peppers can still be appreciated. If you are suffering from acidity, its best not to eat spicy food.
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