Lemon Drop Hot Pepper Jelly

I’m sure not many people will have a handful of lemon drop hot peppers laying around their kitchen, but this canning recipe came out so well for me I just had to share!

These hot peppers were another new item for me in my kitchen, courtesy of our wonderful CSA. We only received a handful of them over two weeks/boxes (seven peppers total to be exact) so I wasn’t really sure what to do with them at first. I knew they were special enough that whatever I made had to feature the peppers as the main part of the dish, not just cover them up with a bunch of other ingredients.

I poked around online for a while looking for “lemon drop hot pepper recipes”, but couldn’t find anything that sparked my interest or only required seven peppers. Many of the recipes I found were for making lemon drop hot sauce; something I’m sure would be delicious, but I just didn’t have enough peppers for.

So I finally gave up and just put them in the freezer until I could figure out what to do with them. A few days later, I hit gold! I came across a Lemon Drop Hot Pepper Jelly recipe on Boomerangdave’s Blog and instantly knew that was what I was making with my peppers! And really, the rest is history.

I followed the recipe step-by-step, except for one tiny detail that I will now emphasis to you. WEAR GLOVES WHEN CHOPPING HOT PEPPERS!! *insert my mother’s “for someone so smart, you do some really dumb stuff” comment here* It may not feel like anything while you’re chopping them. It may not even feel like anything when you’re making your jelly. But I PROMISE… by the time you are done and all cleaned up, IT WILL FEEL LIKE A THOUSAND FIRE ANTS EATING AT YOUR SKIN FROM UNDER YOUR FINGERNAILS FOR THE NEXT 24 TO 48 HOURS if your choose to not wear gloves. …You have been warned.


So, like I said, I followed this recipe and the final product came out amazing! (The batch made seven half-pint jars.) Couldn’t be happier with the taste or consistency! As you may notice in my picture all the little “bits” did end up floating to the top, but it’s nothing a little stir didn’t fix once we opened one of the jars. We taste-tested on some homemade bread I made (following this recipe) and again on some crackers with cream cheese… you know, just to be safe. 😉 If you get a chance try this recipe I’d love to know how yours turns out – let me know!


Potato & Vegetable Grill Medley

Very happy I got to throw together this side dish for an impromptu cook-out with friends last week. There’s just nothing better than sharing a meal with friends & family!

I think this will definitely be a grill favorite from now on; it tastes delicious and I love how easy it was! I just mixed it up, handed it off to the boys to throw on the grill with the steaks, and wa-la! My original goal was actually to use the zucchini that has been taking over my kitchen recently, but the all-star of this dish was definitely the potato medley. Try it – you won’t be disappointed!



1-1.5 lbs. Creamer potatoes
1-2 lg. zucchini, sliced or chopped
1-2 red bell peppers, chopped
1 med. onion, chopped
3-6 garlic cloves, minced
2 T. olive oil (& possibly more for later)
3 T. balsamic vinegar (& possibly more for later)


1. After washing, cut the potatoes in half. Put them on a plate and microwave for 7 mins.
2. Let the potatoes cool for 1-2 minutes. Put all the ingredients in a large mixing bowl and toss to coat. Salt and pepper generously.
3. Heat grill on high. Put veggie mixture on a grill plate or in a tin foil “boat”. Cook, covered, for about 20 mins, or until crisp. Add a little more olive oil & balsamic if mixture starts to get dry. Enjoy!

(Original recipe found on The Cookie Writer‘s website.)