At the end of summer, my aunt Mimi and I used to roll up our sleeves and dive into pepper jelly making. It was so fun spending the afternoon filling jar after jar with our beautiful, sweet and spicy jelly. It’s been a few years since I’ve made it, but seeing Marco Arment’s lovely photo (above) makes me want to stock up on jelly jars and sequester myself to the kitchen.

Spread a good soft cheese on a cracker and smother it with this yummy jelly. The fun begins when the heat kicks in!

I’ve always used jalapeno or habanero peppers, but Gourmet’s recipe for Red Pepper Jelly, found on Epicurious, sounds delicious too.

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