Seriously though, this garden thing has turned me into some kind of WWII, Victory Garden, baking, canning, freezing ninja!  Jalapeno pepper jelly* today.

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Then boil up a batch of *Jalapeno Pepper Jelly

1 1/2 C Vinegar

6 1/2 C Sugar

2 1/2 C Finely chopped jalapeno peppers (or 3 1/2) Leave the seeds for hotter jelly, any pepper will work.

1 Pkg Sure-Jell

Heat vinegar and sugar until sugar is melted, be careful not to burn it. Add in the chopped peppers and a few drops of food coloring if desired. (10 drops of green gives you a bright Christmas color, eww)  Bring to a boil. Add in Sure-Jell and boil for one minute. Ladle into hot, sterile jars and seal with lids and rings. Let cool for a couple of hours. The jar lids will “pop” as they seal. Jars that do not seal can be kept in the fridge or you can reboil the jelly and put into fresh clean & sterile jars.  Serve over cream cheese with water crackers for a totally 80’s retro nibblies.