LOL I make the Jalepeno jelly too.....for the other half. Never could understand her on this....won't eat hot [spicey] foods or chili, but will feast on hot jalepeno jelly and cream cheese on crackers all evening long.
I did the second batch of raspberry jelly this morning and used Seranno peppers in it. There's a noticable difference betwixt the jalepeno and serrano jellies. The spoon taste test was interesting today and probably not something I am going to repeat soon.
Right now I have two 8 quart kettles on the stove full of peeled and chopped tomatoes. Gonna be a long haul on the stove for them. They get the intial cooking, then the are set aside to cool well. Then they get drained thru a very fine collander that catches the pulp and solids. The juice gets the heave ho and the pulp goes thru a food mills to get rid of the seeds, and finally goes back in the kettle to get seasoned, onions are added along with garlic and the final cooking gets done before jarring it up and running it thru the canner for an hour. Ya, I know....Prego is cheaper and easier to just dump from a jar but there is not comparison taste-wise. Besides, I love to cook.
I get orders for my fresh salsa every day.
