Sunday, October 2, 2011
I had 7 or 8 hot pepper plants in the garden this year, and needless to say we have a bumper crop of hot peppers. Poblanos, serranos, jalapenos, and thai hots went into this jelly.
1 lb. mixed hot peppers (mostly seeded)
1 c. peach vinegar (from Peach-a-palooza 2011)
5 c. sugar
1 packet sure jell
Yield: 2.5 pints
I was hoping the peach vinegar, which is a gorgeous ruby pink, would give a nice color to the jelly, but it came out looking pretty normal. It tastes terrific, though. These will be going into my holiday present arsenal (minus a few jars to get me through the winter). Yum!