I’m looking for a pepper jelly recipe, that utilizes a large variety of hot peppers (jalapeno, habanero, serrano, etc), with the minced pepper fruit suspended in the jelly. Have you come across any? We had a dear friend that used to make it… but she passed, and never shared her recipe. I remember she said it contained 6 different peppers… they were a variety of colors. And it was remarkable.
This raises a few interesting questions: