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| Rosemary Sherry Jelly Was One of 19 Batches of Herbal Jelly Made! |
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| Last Pouches of Certo Used for Hot Pepper Jelly! |
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| Keep Finding the Ladies! This Time on Mint! |
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| Mexican Sage--A Late Tall Bloomer in the Garden! |
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| One Last Monarch on the Butterfly Bush! |
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| One Last Gasp for Our Grape Arbor! |
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| My Favorite Flowered! |
Hot Pepper Jelly
Makes 6-1/2 8 oz. jars (The half I will use for us.)
Recipe says it makes 8 8 oz. jars. For me, it did not.
"An appealing combination of sweet and hot, this jelly is extremely good with chicken or lamb, or with cream cheese as an hors d'oeuvre. Also you can use this as a glaze for ribs during the last 15 minutes of grilling or baking in the oven."
1 cup minced green bell pepper
1/2 cup minced hot red pepper, or to taste
1-1/2 cups cider vinegar
6-1/2 cups sugar
6 ounces (2 pouches) liquid pectin
Combine the peppers, vinegar, and sugar in a non-aluminum saucepan and bring to a boil over high heat. Reduce the heat and boil gently for 5 to 7 minutes. Remove from heat. (Quickly stir in the pectin and return to heat and boil exactly one minute). Remove from heat and (Stir for a couple of minutes at least. I stirred for 5 minutes. Probably too much time because the Certo really started to go gloppy. I think when you see the pepper pieces suspended you will know it is enough.) Put carefully (because it is already just about set up) into sterilized jars that have been boiled previously for 10 minutes and use two piece rings and lids to cover. Place the lids in hot water until ready to use. You don't have to boil the rings. Place all jars into a boiling water bath for 5 minutes. As long as you hear that ping after the jars come out and the lids have sealed down, they are canned. If the lid has not sealed, place them in the refrigerator and use them promptly.
"Note: If the only hot peppers available are green, use a red rather than a green bell pepper."
In herb garden news, I did lose some herbs from the heat and dry weather. We did have some winners from the annuals planted especially the Mexican sage which is blooming its head off at the moment. Love those tall late blooming herbs! And the beneficials are still around and you can participate just like me at Lost Ladybug Project, a project of Cornell University to find those lost ladybugs. We also actually had a monarch last week as well. Sadly not too many of them these days. The grape arbor is finally going to be replaced. Need the help of our neighbor, but hopefully that will happen in the next couple of weeks! Maybe a Halloween treat! And then finally our crowning achievement is that the lemon verbena both in the container and in the ground thrived so much so that they both bloomed. Very excited!
Well, those are some of the high points of the herb garden this season. Did cut my chives and chop them for my container in the freezer. Did make a touch more purple basil vinegar. Do have a small bush of mint marigold or Texas tarragon to harvest before the cold sets in. Oh and some of the parsley will be cut and frozen for Parsley Dill soup. And finally will clip back the lemon verbena in the ground and I am going to experiment with covering it with a fiberglass cover make for roses. Maybe it will help bring it back. It really like the space we put it in.
The herbal containers will be coming in the next two weeks. Have also started several projects of cross-stitch, so I will post about the garden when I can. The months are flying by with such speed and I don't seem to want to write as much as I used to. A beautiful day in the herb garden and I'm inside posting here. Hope you are doing well wherever you may be. Talk to you later.
