Today I took a recipe from my Better Homes & Garden cookbook and tweaked it. It's in the canning section: pepper jelly. Only I made it into sweet onion and jalapeno jelly. And I replaced cranberry juice with apple juice (it's all I had) and used apple cider vinegar where the recipe just called for vinegar (I assumed the lack of description meant I could choose my own). Now, with the jelly cooling in the fridge (I realized only too late that I needed special canning equipment to make the stuff last unrefrigerated), I can the anticipation is heating up. There was a lot of vinegar in this particular recipe and the house smells vinegary (also of Pine Sol since I got sticky jelly on the floor) and I'm hoping the vinegar doesn't overpower the important flavors. I did run the whole mess through the blender before straining out the juices and adding the sugar and pectin, so I'm hoping the onion and jalapeno will shine through.
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