Whilst stocking up Friday at Rogers Produce, I saw a quart basket of habanero peppers.
And I bought them.
And then I had to determine what to do with them.
Why not Habanero Pepper Jelly?
And thus it was that I spent an hour Sunday evening making jelly. We shall sample tonight as I have nearly a dozen Webster University students here for a Labor Day barbecue. The appetizer: red pepper jelly and cream cheese on wheat crackers.
As I write this on Sunday evening, I’m hearing the lids ping to let me know they are sealed. That’s music to a canning-chef’s ears!