Hot Pepper Jelly is another holiday favorite that was a local homemade gift for my mom at the holidays. She always had it on hand with cream cheese and Ritz crackers. This year, my daughter Nyssa gave me some locally-made balsamic pepper jelly. I thought this would be a great time to continue exploring aromatic creations like my recent aromatic medicinal honeys.
First, I separated it into three samples and heated just slightly so it was easier to blend.
Then, I picked three oils to add. The oils I chose were: Sweet orange, Lime, and Cinnamon Bark (just for an extra kick).
I added one drop each to 2oz samples. It’s important to keep dilutions low, using only what is needed for effect. Believe me, these oils are pretty potent, so you won’t need much. And you are keeping it safe.
Lime won out!
Orange had a limonene “orange cleaner” overtone, and Cinnamon was okay. However, Lime was very refreshing with this balsamic pepper jelly. Taste-tested by my husband, we agreed that Lime wins!
To use, I spread on cracker with cream cheese. You can use any soft cheeses, like brie for example. Add it to a croissant or use as a glaze on veggies or meats!
I plan to try some other oils with my strawberry basil jam and mango lime salsa. Yum! Watch for those to come.
We encourage you to support your local jelly vendors (found at most community markets). Or if you are more of the jelly-making type, here are some links for Pepper Jelly.
Let us know how it works out for you and which flavors and essential oils you like. Leave us a comment below!
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