I’ve got to warn you on this one: this recipe will make your house smell weird. And, if you have a small kitchen and it’s a cold day, it’ll continue to smell weird for the rest of the day. It was all worth it for three reasons.
First, we got rid of some of our damned banana peppers. I intended to grow a few hot peppers this summer, but in the hubbub at the farmers’ market, I think a few plants were mislabeled as I ended up with about six banana peppers, two bell peppers, and one other pepper plant of a hotter variety. As is the way of these things, the banana peppers were the most prolific plants in the garden – second only to the tiny cherry tomatoes – maybe Sweet 100s – that showed up on their own. No joke, we’ve picked at least 15 pounds of banana peppers this summer.
Second, few things warm up the house more efficiently than four pots of boiling water: one for processing the jars, one for heating up the lids, one for making the jelly, and one for the tomato sauce I made with a few pounds of green tomatoes that ripened when I wasn’t looking. I’m pretty sure this is a more efficient way to heat the house than our actual heater, in fact.
Third, we now have six half-pints and one pint of spicy-sweet pepper jelly to spread on toast or to use as a marinade or – well, I’m not sure what else we’ll do with it. I just know it’s tasty.
Photo by Campobello Island
Hot Pepper Jelly adapted from Simply Loving Home, part of October’s Can Jam. My only real modification was using banana peppers instead of jalapeños.