I picked up a mix of hot peppers from the farmers’ market last week, mostly cayenne, but some hot bananas and jalapeno’s as well. I finally got around to making hot pepper jelly yesterday. I modified this recipe from Allrecipes.com. I’m letting it set on the counter top right now, but all signs point to successfully made preserves (not really jelly, since I left the bits and seeds floating about – yum!).
It’s really hot to be making jams and jellies now, so the experience was a bit more demanding than is ideal, but there’s something fun about ‘roughing it’ on occasion.
I’m looking forward to the cream cheese and crackers suggestion from Allrecipies, but it’s also really awesome as part of a glaze for roasts or chicken.