We all know that when life gives you lemons you should make lemonade, so when your garden gives you jalapeños, 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 jalapeño 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!!