Pepper harvest

Zach picked out 4 different kinds of peppers to grow this year in his part of the garden. There are 4 of them in the picture above. We made a batch of pepper jelly a couple of weeks ago. Today we made a new batch. I wouldn't touch the stuff, but others in my family seems to LOVE it and it has gone over very well the 2 different times I have served it to others. We pour it over a block of cream cheese and serve it with crackers. If you look closely you can see the different color of some of them. The batch that we made today had more purple peppers in it so it was a bit darker.
I have added the recipe below in case any of you want to try making it. Have a great day!

Habanero Jelly

· 3 ORANGE bell peppers, large, fleshy (any color ~ even purple)
· 5-10 chilies habaneros, seeded and de-veined (leave seeds in if heat is desired)
· 1 1/2 C. vinegar, white, distilled
· 7 C. sugar
· 1 pkg liquid fruit pectin (Certo or equivalent)

1. Remove stems, seeds, and membranes from bell peppers. Remove stems from habaneros (and seeds too, if you want to take the trouble, but if you do you run the risk of removing membranes, too, which will reduce hotness of the end product).
2. Put bell peppers, habaneros, and the vinegar in a blender and process until smooth.
3. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
4. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes. Remove from heat and strain through metal strainer into another pan. While staining make sure to get all liquid from the residue. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.
5. Can.
Yield: 6 to 7 half-pint jars.

~~Kathy~~~~~