What: hot pepper jam
Main ingredients and where I got them: A pile of cayenne peppers came from my parents’ farm, and the honey was from our bees.
How much: 9 half pints so far, but I’m planning on doing more
Recipe: this one from the WS archive using Pomona’s Pectin and honey
I love this stuff. Everyone I serve it to loves this stuff. It’s easy to make, and you will love it, too.
I bought a gallon of Heinz vinegar that I’ve been working through during my recent canning and pickling activities. I finally really read the label yesterday and realized that it’s actually “Apple Cider flavored” vinegar. I am so bummed. It’s not like I have such a fine palate that I could really tell the difference, but I could do without the carmel color. (Sorry for the little rant.)
I’m at the tail end of my food preservation tasks for this year. I’ve got a couple more projects to share and a few more batches of this and that to do for myself. I’ll be back to writing about non-food topics soon enough. If you want a good (though heavy) read, take a look at Lily‘s recent blog post.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.