I am sitting here at my computer,
trying to cool off a bit...
afternoon chores are finished.
I can only describe these days as this...
if I closed my eyes, I would swear I was standing under a broiler,
in an oven with a steam function.
To the eye, however, the farm is lovely right now.
There's no August brown as in most years...
no, we've continued with June's green the whole way through the summer.
I'm eager to see what colors autumn brings this year, with the abundant rainfall
that we've had.
I spent a little time, yesterday afternoon, harvesting colorful peppers.
It's been a great year for peppers.
I've made relish and hot pepper jam (which by the way is over-the-top-delicious!)
It's a simple recipe and pairs wonderfully with cream cheese on crackers.
Hot Pepper Jam
4 cups finely chopped hot peppers (seeded)
1 cup apple cider vinegar
1 (1.75 oz) package of powdered pectin
5 cups of sugar
I use all hot peppers because we like our peppers HOT!!
However, if you like a little less heat, you can substitute as much of the hot peppers
with sweet peppers as you like... but use at least ¼ cup hot peppers for a little kick.
Bring peppers, vinegar and pectin to a boil, stirring constantly.