Oh, and one more thing - I ran across this recipe totally by accident .... I am SO going to do this! I couldn’t find jalapeno plants today and there are no cranberries to be had, but this fall, I should be able to make it.
Cranberry Pepper Jelly
https://abakerswife.com/2011/01/cranberry-pepper-jelly.html
Some description from the link:
“This was a beautiful appetizer my fabulous niece Ashley made for the holidays this year. I love Pepper Jelly in general, and I have many a neighbor who make a beautiful batch every summer. It’s delicious draped over a block of cream cheese and then dipped into with a Wheat Thin. This recipe had something a little different about it. It was the prettiest pepper jelly I’ve ever seen. Beautiful! Most pepper jelly’s rely on food coloring to make them a pretty color. This one had cranberries. A bright, bold shocking pink color and a hot sweetness that was delicious.”
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Note from me - I do not use food coloring. I make my Jalapeno pepper jelly with red, ripe peppers only - the color is sort of a light amber/gold & with the bits of red pepper bits, it’s really pretty.
“Note from me - I do not use food coloring. I make my Jalapeno pepper jelly with red, ripe peppers only - the color is sort of a light amber/gold & with the bits of red pepper bits, it’s really pretty.”
I do that as well! It makes great sweet and sour chicken. Or poured over a brick of Neufchatel and served with crackers, Yum. A point of pride to serve this to guests.