Last weekend I went to the Sulphur Springs Farmers’ Market looking for inspiration for this column. It seems that other farmers are struggling with their gardens this year too. The only produce I saw was a handful of salad greens in one booth. I have those in my own garden and didn’t feel moved to purchase them.

I spoke with one of the ladies selling canned fruits, salsa and pickled items. She usually has produce too and agreed that her garden just wasn’t making anything yet. I noticed her jalapeño jelly. I had been meaning to make some, but just hadn’t gotten around to it. I spoke with her about the recipe and I bought a jar.

While I didn’t find interesting fresh produce, I still found inspiration. I love that jelly on hot buttered cornbread and it’s also good poured over cream cheese and served with crackers or chips. The recipe is very simple. Be sure to wear gloves when working with the jalapeños or your hands will sting for hours afterward.

Jalapeño Jelly
1 lb. jalapeño peppers
2 c. cider vinegar, divided
6 c. sugar
1 pkg. liquid pectin
2 drops green food coloring (optional)

Clean peppers removing stems and most of the seeds. Process with 1 cup cider in a blender or food processor until jalapeños are less-than-pea-sized pieces.

Pour into a pot along with the rest of the vinegar and sugar. Bring to a boil and stir constantly for 10 minutes. Stir in liquid pectin and bring back to a hard boil for 1 minute continuing to stir.

Remove from heat and skim any foam off the top. Drop in food coloring if desired – it really makes the jelly pretty – and stir until distributed.
Ladle hot jelly into jars leaving 1/4-inch headspace. Place the lids and process in a boiling water bath for 10 minutes.

I volunteer with a woman who gave me a jar of her strawberry jam. She said she makes it every year when stores are selling strawberries at a good price. She recommends it on top of ice cream, but it sure is nice over buttered toast.

Strawberry Jam
2 quart containers strawberries
1/4 c. lemon juice
7 c. sugar
1 pkg. powdered pectin

Clean strawberries and remove the stems. Then crush them and combine with powdered pectin and lemon juice in a large pot. Bring to a boil and add sugar. Stir until the sugar dissolves. Turn up the heat and bring to a hard boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.

Ladle into hot jars. Leave a 1/4-inch headspace. Place the lids and process in a boiling water bath for 10 minutes.