Sunday, July 20, 2008

Syrup, Jam, & Jelly Roll

I spent part of Thursday morning making hot pepper jelly. It's a treat around here, served on crackers with cream cheese, but it also makes great Christmas gifts. If I keep my act together, I'll make another batch later in the season, when the jalapenos and bells are red.

While I worked, Skye sat at the kitchen bar, studying Latin, keeping me company, and plotting to sneak bites of the raw bell pepper. Her food preservation lesson of the day was "always wear gloves when working with jalapenos."

I ended the work session with three pints and five cups of jelly. Skye and I also inventoried our pantry production for the summer. I've added a list to the sidebar -- I'll try to keep it updated.

2 comments:

Barbee' said...

Hi, I found you on Blotanical and came over to read awhile. I have a question about that photo: Why do you stand the jelly upside down? My mother used to do jelly, but I never saw her place the jars upside down. Just wondering what that does for the jelly, or...?

Laney said...

Thanks for the visit! As an option to waterbathing jelly, you can turn it upside down for 24 hours. I usually waterbath it anyway, but my mother always does it this way.