Yesterday, however, I harvested most of the hot peppers (jalapeno, yellow, and some other mystery variety with plenty of heat) and created several batches of jalapeno (or hot pepper) jelly. One batch, viewed at left, sported added bits of hot red peppers.
I'm especially partial to the taste of lime, and so plenty of lime juice was included for a splash of citrus to accompany the heat.
I make no claims to being a champion jelly and jam maker as no batch ever turns out with perfect consistency. This time, however, the leftover jelly had great texture and flavor, especially when served on a saltine cracker.
Now if I can just save the plants until another crop develops ...