What to do on a hot and muggy afternoon? Make ridiculously hot pepper jelly of course.
With thunderstorms threatening I don’t really want to be the tallest thing out in the middle of my field holding long metal gardening tools (and shouting “all Gods are bastards” while wearing copper armour in the Terry Pratchett vein) so I just made a perfect batch of habanero and lemon pepper jelly. I thought you should know.
Want the whole method? Check the video below or turn back the clock a year to this post. Use two de-seeded habanero chiles plus zest of a lemon in place of both the bell pepper and hot chiles. Go ahead and squeeze the whole lemon (instead of the half listed) into the mix and you’re there. I had to add about three tablespoons of water to make up the full measure for two 250ml jars. The funniest part is the fifteen second delay while your brain is processing ‘sweet’ before the chiles make themselves known to your tongue. Surprise!
Also just made a batch of goat cheese because I had the milk and needed the fridge space in this heat. You can too.
I suspect that serious cracker making experiments are now imminent. At least as soon as it cools off and I can stand to turn on the oven. At midnight. In a cool breeze.
