With a combination of sweet and hot flavors, pepper jelly is a delicious condiment on so many foods, including cheese, meats, and breads. The jelly can be made with any kind of pepper — from sweet bell peppers to red hot chile peppers or a combination. The peppers are balanced with fruit, sugar, and vinegar to tingle the tastebuds with sweet, sour, and hot. The only flavor missing is salt, so I love serving pepper jelly on cheese, especially goat cheese.

Since I picked an abundance of strawberries, here is my new addiction:

Strawberry-Pepper Jelly

• 3 cups mashed strawberries
• 1 package of powdered pectin
• 2 cups apple cider vinegar
• 8 cups sugar
• 1/3 cup minced hot chile peppers (I used Thai bird chiles; for a milder taste, use jalapenos)

In a heavy-bottomed stockpot, bring the strawberries to a boil. Add the pectin and stir. Add the vinegar and sugar and bring to a boil. Add the peppers and boil for 4 minutes. Ladle into jars and seal or refrigerate.

Interested in canning classes? Kitchen Conservatory is offering several classes on canning some wonderful jams, jellies, pickles, tomatoes and more. Register Now.