August 28th, 2007
A friend and I spent eight hours canning on Sunday. My feet hurt from standing in the kitchen that long, but there is something inherently satisfying working like that, something inherently satisfying in domestic chores. The recipe yielded far more than we expected, almost double, so we had to make a quick run for more jars. All in all, we had 20 jars of pepper jelly and 20 jars of giardinieraÃ¢â‚¬Â¦ each! I think IÃ¢â‚¬â„¢m going to thrift some small tea spoons and pickle forks to attach to each parcel, and maybe whip up some of these towels for the extra special ones.
The sad news is that the pepper jelly has yet to set, over 24 hours later. The directions said that it could take up to three weeks before the jelly sets, but IÃ¢â‚¬â„¢m wondering what could change between now and then. IÃ¢â‚¬â„¢m hesitant to post the recipe if itÃ¢â‚¬â„¢s not a successful venture. If it really doesnÃ¢â‚¬â„¢t set, IÃ¢â‚¬â„¢m labeling it as sweet-hot pepper syrup and calling it a day. ItÃ¢â‚¬â„¢s very delicious and would be heavenly on corn fritters or as a spread mixed with cream cheese on crackers. IÃ¢â‚¬â„¢ve got my fingers crossed though. Does anyone have jelly experience? Troubleshooting ideas for next time? I know they say to do a trial batch, but I cut corners all the way.