When life gives you peppers… Or you misjudge and plant way too many peppers. And that one seed packet lied to you and it was mostly banana peppers and not bell peppers (and a weed!)…
Many people I know love Pepper Jelly (served over cream cheese with crackers), so I made two batches. The first batch I made in September and followed this recipe. It was not hot at all. Like I’m not a big fan of a lot of heat and I found it mild. So for my October batch, I did 4x the amount of habaneros (reducing other sweet pepper quantity accordingly) and it does actually have a little kick.
I still had a ton of Habaneros, so I decided to try this recipe for pickling them. But I opted to add coriander seed, and also processed them to pickling standards to be shelf stable.
Only still need to process half my mammoth sunflower crop, the rest of the tomatoes, carrots, celery root, and whatever beans, kale, tomatoes are still growing. And my fall spinach crop! And it was 80 degrees today! I don’t think I’ll be pulling and clearing out the garden until well into November!
