Well today is one of those days...I simply have no idea what to write about. I have my letter "O" from Jill, but have to leave that list for another day when I start writing earlier than 10pm! Unfortunately I didn't have any blog dreams recently like Eden. The big excitement of my day was serendipitously obtaining free tickets to the play "Doubt" at Neptune, and making plans to go with Valerie. We were originally planning to go see the play as a double date with our husbands, but then two free tickets landed in my lap, so...we are dumping the hubbies and going just the two of us. (Thanks to my sister Lynn for this most excellent gift...thanks to Lynn's friend Cathy who was unable to use her tickets so gave them to Lynn, who had babysitting issues and was not able to use them herself...and thanks to my daughter Sara who was first offered the tickets because she has to see this play for her English class but turns out her paper is due long before the date of these particular tickets, so they have passed on to me...like I said, serendipity!! Oh and did I mention that the tickets are literally for the night of my birthday - how cool is that?! But that date is more than a month away, so I will save the Doubt writeup for another day.)
Red Pepper Jelly
It's very pretty! Just look at this glowing orange radiance:
I made 24 jars of this wondrous condiment...and have so far given half of them away. People seem to be finding it tasty, and I myself think it is delicious! (My friend Andrea's husband Bill is apparently quite enamoured with condiments of all sorts, and from the sounds of it, his eyes near glazed over in a Homer Simpson-esque "mmmmm...red pepper jelly...mmmmm" kind of way when she arrived home with a jar!)
I played around with the sugar and pectin a bit, so each batch is a little different in thickness, sweetness, firmness. I mostly followed the recipe, though...well sort of. The recipe was for green pepper jelly, but I prefer red pepper jelly. Also I added jalepeno peppers because I like a little kick to my pepper jelly.
The recipe I (loosely) followed is in this book, that I ordered for free from the Bernardin company years and years ago...it contains an awesome collection of preserve recipes and tips on preserving and canning.