Turns out, it's sweet like jelly, but leaves behind that great heat that comes from peppers like habaneros, and for some reason it's a perfect compliment to tangy cream cheese or goat cheese.
Canning/jarring preserves seems like so much work to me, though I hear it's not that bad. Maybe late this summer we'll try making pepper jelly. In the meantime, if you see a jar in a Winter Farmer's Market. Get it. (Camera has been playing dead on and off for two months now. Phone pics only for a while.)
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