Have you ever wanted to make hot pepper jelly?
I did, and so I did just that today!
A scorching red pepper from my garden along with green, yellow and orange sweet peppers from the grocery store.
Not altogether homegrown, but close enough for me. Perhaps next year I’ll grow some sweet peppers.
Two tablespoons of apple cider vinegar, 4 cups of sugar, one packet of liquid pectin along with 1 3/4 cups of apple juice sums up the other ingredients.
Now I wait for the jelly to set. Once done, I’ll spread some on toast with cream cheese.
© Zora Zebic 2019
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