I had zero intentions of canning today, wasn’t even on my radar. Then on a break from my regularly scheduled choers I was looking through Preserving with Pomona’s Pectin which I brought home from the library yesterday.
I got as far as a recipe for Jalapeño-Confetti Jelly, and made it no further.
I couldn’t help it, the cookbook was sitting right next to a pile of peppers from the garden, I knew I had everything I needed, and I’ve been wanting to make jalapeño jelly for years. So, I am.