Hot Pepper Jelly
Summertime is the prime time for canning and preserving.
"You should see my Little Italy neighbourhood when the peppers are ripe — all the old ladies get together to clean and roast them by the bushel before canning them — it's incredible," exclaims Amy. "Same goes for tomatoes, cucumbers, zucchini and beans. My brother makes pepper jelly during summer — enough sweet heat for a year's worth of cheese plates."
Get the recipe Amy used for her Hot Pepper Jelly.