Red pepper jelly is a staple of the classic PA Dutch repertoire. Sweet or hot. Clear with a reddish tint to it.
On cream cheese with crackers, oh my. These days I have it on cream cheese on a red pepper square.
The old Ball Jar canning book — the BLUE one–careful how you say that — which everyone had when I was growing up, had a good recipe for this, so I went looking. Continue reading Pennsylvania Dutch crack — red pepper jelly
My exhausting jam-a-thon. Totally worth it. This is Christmas in the bank.
It was a loooong weekend last week. A three-day weekend that felt like a week.
Every single pear in that blasted bushel (about 80 pears) made it into a jar. Continue reading Last weekend’s jam marathon
I’m making jam today. Lots of it. Continue reading Jam yesterday, jam today, jam tomorrow . . . gosh, I hope I’m done by Monday!