I made my first batch of hot pepper jelly this week. Right on schedule. Except the ingredient list was a little different this year.
Normally I weigh out just short of a pound of red ripe Jalapenos, toss in a single red ripe Hungarian Hot Wax Pepper or ripe Habanero (or just do a full pound of Jalapenos, depending on what we have in the garden), and go from there.
This year the hot pepper growth pattern has been screwy. The Jalapeno plants are half the size they normally are, and though they’re producing nicely they aren’t as loaded as normal. However the Hot Wax plants are huge and loaded (normally they’re smaller than the Jalapenos and less loaded).
So I was getting ready to make jelly and realized I had 1/2pound of Jalapenos, and 1/2pound of Hot Wax peppers, and a single ripe Habanero pepper. So I shrugged and made jelly out of that combination.
I will occasionally eat the tiniest little bit of the pure Jalapeno jelly. But this batch is way out of my league. Even Husband choked on it when he had his first taste. Its a little hot!
I also pulled three cantaloupes out of the garden, a couple more Sugar Baby watermelons, the first harvest of Rattail Radishes, three more zucchini, another two colanders full of tomatoes….