I’ve spent time “canning with my Grandma,” but just starting to branch out onto recipes of my own. Made Ball’s Habanero gold jelly (with a mix of ghost, habanero, Thai chili, and Jalapeño, and Serrano peppers) and hot pickled peppers with all jalapeños. The candied jalapeños are just in the fridge because our garden produced so many! How’d I do?
by jyurks
1 Comment
Those look wonderful! You managed to get the peppers in perfect suspension…mine always seem to rise to the top (but it’s nonetheless delicious). We like it on crackers with either cream cheese or a thin slice of jalapeno havarti cheese.