Final pickin's from the ol garden, and shucks.... well ... Gimme sumpthin to do with them. (shut up y'all)
One nice Pab, a couple Jap's, some Tobasco's, and tons of Hab's.
Final pickin's from the ol garden, and shucks.... well ... Gimme sumpthin to do with them. (shut up y'all)
One nice Pab, a couple Jap's, some Tobasco's, and tons of Hab's.
Final pickin's from the ol garden, and shucks.... well ... Gimme sumpthin to do with them. (shut up y'all)
One nice Pab, a couple Jap's, some Tobasco's, and tons of Hab's.
Final pickin's from the ol garden, and shucks.... well ... Gimme sumpthin to do with them. (shut up y'all)
One nice Pab, a couple Jap's, some Tobasco's, and tons of Hab's.
1 yellow bell pepper
1 small oinion
5 habaneros - seeds removed, membrane on.
5 small sour green apples
1.5 cups cider vinegar
6.5 cups sugar
1 T butter
1 pouch Certo.
Brought to rapid boil for 1 minute, lightly smashed with potato masher, reduced heat and let cook for 2 mins, strained out the large pieces, leaving just the small pieces of habs...added Certo, back to boil, boiled for 1 minute and then put into jars...boiled for 10 mins.
Came out real good...nice and sweet, tangy, and mildly hot.
It made 12 small jelly jars worth. I'm handing out some at work today.