This post is dedicated to my sister Patti Ann, who tasted my hot pepper jelly when she was visiting our brother, Brian. She asked me for the recipe, and when I went to write it down for her, and figured it would be a good thing to share with all of our gardening, heat-loving friends.
Now, during the hot summer months our gardens might be producing more peppers than we know what to do with, but here’s a wonderful way to enjoy them all year long.
This recipe is super easy and fast. Seriously, about 20 minutes from garden to jar.
And in months to come (Think Christmas and Thanksgiving holidays) it will be so yummy on crackers with cream cheese!
1 cup chopped hot peppers (I usually use red and green jalapeños)
1 bell pepper, chopped
1½ cup white vinegar
6 cups sugar
8 ounces (2 packages) Certo
Chop peppers and place in blender along with vinegar.
Close the lid tightly!
Blend well, leaving seeds and a few tiny chunks
Pour mixture into large, heavy saucepan
Add sugar and mix well.
Bring mixture to a medium rolling boil.
Boil for 6 minutes, stirring.
Remove from heat.
Add Certo and stir well.
Pour into 6 half pint jars and seal.
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Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good!
Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what?
As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything!
Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie.
(Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!)
John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah.
And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb!
I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!
This post is dedicated to my sister Patti Ann, who tasted my hot pepper jelly when she was visiting our brother, Brian. She asked me for the recipe, and when I went to write it down for her, and figured it would be a good thing to share with all of our gardening, heat-loving friends.
Paladini Potpie 