Canning and Preserving · Chiles · Jams and Jellies · Stocking Up

Habanero Gold

IMG_6093 Hot Paper Lantern Habanero Peppers, ripening in our garden.

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.