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
crossgrained 