We grew a variety of hot peppers this year and, amazingly, they’ve all done really well. We’ve made fresh salsa with them, and recently I canned some Jalapeno salsa and will probably make another batch of that when more of the peppers have reached maturity.
A couple of years ago our friend, John, made some sort of hot pepper jam or marmalade and gave us a jar. I don’t remember all the details, just that it was hot and sweet and completely addictive.
With our lovely selection of peppers this year, I really wanted to make a jam or jelly myself. Over the winter I’d gone through various canning books and recipes, and marked the pages of the jellies I wanted to try. And finally, with our peppers ripening, and some of them turning brilliant shades of red, it was time.