Who doesn't like doughnuts? No one, right? It turns out they aren't that difficult to make at home with a couple hours, a few basic ingredients and tools you'll be in jelly doughnut heaven. You'll also have some spare rhubarb jelly for later!
It takes a bit of work to make the fruit juice required for a colorfully translucent jelly. A proper ratio of fruit, pectin, acid, and sugar is required; do not fret, it is not nearly as complicated as it seems.
Sweet, tart, and spicy, Habañero Pepper Jelly is nearly irresistible. The jelly adds a serious kick to a simple grilled cheese or spread it on a turkey sandwich. The recipe can easily be adapted to feature other varieties of peppers as well.
Betsy is lucky enough to have a neighbor w/ quince trees! She walks us through the process of making jelly and then using the quince pulp to create membrillo, which is a firm paste traditionally eaten in Spain with Manchego, at breakfast or dessert.