When this whole canning bug hit, there was one thing on my mind. Pepper jelly. One of my favorite treats, and something I never even considered trying to make. Jelly just seemed so... complicated. In reality? It's anything but. I remember my aunt always showing up at family gatherings with a jar or two of her homemade pepper jelly. We would devour dozens of crackers and bits of bread smothered with cream cheese and the crystal clear jelly. It is one of those delicacies that even though you've really only eaten it a handful of times in your life, you always remember just how delicious it was. Lucky for us she was more than willing to share her (not so secret) recipe. This jelly is tart, very sweet (it's practically dessert), with a hint of peppery kick. I've seen recipes for green variations, but never being a fan of green peppers, I didn't even consider them. I've made two separate batches, the first with about 6 (fairly mild) red jalapenos. To call it mild is an understatement.

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