When I pulled all the veggies from the garden, I ended up with 20 el bees of stuff sitting on my counter. I needed something to do with it all, because frankly I wasn’t too keen on letting it all turn to goop in my kitchen.
So, I made jelly. Pepper Jelly. In fact, 2 jellies. One “mild” and one “as hot as I could get it”.
I cheated in that I bought Jallys and habaneros at the store. I had to, it was fated. This has all happened before and it will all happen again.
The mild has most of the jallys and some of the garden cayennes. The hot has some jallys for flavor, most of the cayennes, and both the habaneros.
Do you know how hard it is to make 2 jellies at once!? For some reason I thought it would be a good idea to have them both start and finish around the same time. MISTAKE!! I couldn’t sterilize and fill jars fast enough, so the hot jelly sat cooking for about 20 minutes longer than the mild. Oh well, hope it doesn’t suck (it doesn’t, I had some already and it was tasty).
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