Friday, January 14, 2011

Recipe Rursday: Pepper Jelly

I had never heard of Hot Pepper Jelly until this summer, when we were given a jar (home canned) from a friend on Chris' softball team.  Many months later, I read up on how hot pepper jelly is used and found that more often than not, it's served with goat cheese on crackers as an hors d'oeuvre.

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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