Last weekend, Jacki and Mike came over so I could show Mike how to make pepper jelly. They grew the peppers themselves, and had them cut and seeded before they got there.

It's best to cook this outside, since the mixture is potent! It's basically peppers, vinegar, sugar and pectin. Steve hauled out my dad's old propane cooker, and it worked great to cook the mixture on. Those are pineapple plants in the pots behind them.

Here we are filling the jars. You have to fill them, wipe the lids, seal them and then get them into the canner quickly, to avoid contaminating anything.

The finished product, before we put the lid on. You can see the chunks of red pepper in there. Mike used hotter peppers than I did with my jam, so it will be interesting to compare the two, to see how they taste.