It's delicious. I'm glad I made another batch this year!
But here's the thing: I have been having a murderous little tug-of-war with Genevieve over food recently, specifically school lunches and breakfasts.
Without knowing this, a dear friend casually remarked over the weekend that she's glad she has sons because she would be too overbearing with a daughter. Oh. Lightbulb. And my best friend gently advised me to leave my girl alone.
This morning, I did not ask anybody what condiment he or she wanted on the egg sandwiches, and my girl gobbled up her sandwich with no remarks from either of us. It was a good start to a morning where she then almost missed her bus.
updated for Hazel:
Hot Pepper Marmalade - from Simply in Season, with some of my tweaks
3-5 chili peppers, 4-5 medium bell peppers (use more or less chili peppers - you have to guess at the heat you are working with and the outcome you want; using all red peppers makes the prettiest marmalade)
Chop the peppers very finely. I use my food processor.
Combine in a saucepan:
4 cups very finely minced peppers
1 cup white or apple cider vinegar
2 cups sugar
Gradually stir in:
1 package no-sugar-needed pectin (or use regular pectin and read the directions to adjust the sugar in the recipe)
Stir until dissolved. Bring to a boil, stirring. Boil and stir one minute.
Ladle into hot, sterile half-pint jars. Leave 1/2" headspace. Add sterilized lids and rings and process jars in boiling water bath for 10 minutes. (I did not use the water bath because of the sugar and vinegar; this is called open kettle canning and is not recommended by canning authorities. Now you are warned.)