Hot Pepper Jelly
We had a pretty successful haul of pepper plants from our garden last year and I made this pepper jelly but never shared the recipe. This year, I planted loads of pepper plants but because it's been so chilly at night, they haven't been thriving as well as in previous years. We'll see how they do and whether I can make any batches of pepper jelly with the Shishito, poblano, jalapeno, Anaheim, Korean long hots, cayenne, cherry, and habanero seedlings that are currently struggling to produce. This batch of pepper jelly I'm sharing was made with one of the end of season hauls where I had just a mix of various peppers and no large quantity of one in particular and it ended up being really yummy. I think that a singular pepper varietal would be great, but I liked the balance of the mix. Ingredients [yields 4 to 5 pints]: 3 cups finely diced peppers 1 cup apple cider vinegar 1.35 oz. package powder pectin 5 cups sugar
