Can On America & the World!!

Jalapeno jelly with sunlight

We all know that when life gives you lemons you should make lemonade, so when your garden gives you jalape&#241os, you make jelly. 🙂

Last year, my peppers weren’t so prolific but this year they are coming in droves and I’m all about using what I am given so we have made pepper-onion relish and now jalape&#241o jelly. I used the recipe from Ball’s Complete Book of Home Preserving and here is the recipe. I have read that it is good with cream cheese and crackers – will let you know.

While on the topic of canning and preserving, I was tickled pink the other day to find out that I had won a copy of Karen Solomon’s book – Jam It, Pickle It, Cure It from the wonderful folks at Canning Across America. Today, I was humbled as they began to share the essays of the winners and here is my essay. It will provide you with more of why I do what I do and please know that I am not a canning master, but I do believe that with a desire to use what you grow or can buy locally and a few resources, you too can produce some great slow food for you, your family and your friends!

Go get your can on!!

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6 thoughts on “Can On America & the World!!”

    1. Cindy,

      It’s spicy and my peppers had some definite heat. 😉 Will let you know when I try it with the cream cheese which I assume will balance the heat.

      Thanks!

    1. Hey lady, thanks for that vote of confidence because even though I had tried the recipe I was wondering if I had gone off the deep end. 😉

  1. Just yesterday one of my girls asked for hot sauce on her pb&j. I started thinking about jalapeno jelly but honestly don’t know much about it. Is it a cream cheese only thing or might it be good with peanut butter?

    1. Hmmm, hot sauce and pb&j that might be stretching it. I think the cream cheese helps mellow out the heat but hey she may be on to something, I say go for it! My son puts hot sauce on just about everything that he doesn’t want to eat and he swears the hot sauce makes it all taste better.

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