Looking for a canning recipe to make a hot pepper jelly from assorted CSA peppers
I have tons of jalapenos, cayenne, hungarian hot wax, serranos and a few habaneros. Does anyone have a reciple to convert all of these into a nice hot jelly to eat with cheese/eggs/crackers? I was hoping to can them...
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http://www.epicurious.com/recipes/food/views/hot-pepper-jelly-14409