November in the desert veggie garden is a beautiful time indeed! My garden is rewarding me for all the time that I spend tending and nourishing it.
My two year old pepper plants have been rewarding me like crazy lately. My first season babies are working hard too. Today, I picked 30 small red jalepenos. I decided to make pepper jelly as christmas gifts. I used the half pint jars because a little of this stuff goes along way. I tell my friends to mix this sweet/hot stuff with cream cheese for a wild-hot-sweet-creamy experience for your mouth. My friend Ayu would call this sexy:)
Making jelly, jams, preserves or even canning in general is not the big spooky thing that people think it is. You do need to understand the microbiology behind it and how to protect yourself against the dangers. Canning can be dangerous indeed, but just like any potential enemy, if you understand it, you can make it your ally.
Yes there are seeds in there. Most recipes tell you to scrape the seeds from the pepper first, but I have some heat seeking friends. Not to worry though. The seeds float to the top, so you can scrape them out if you want, or just add more yummy cream cheese. I like that!