Jalapeno Jam #Recipe

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This recipe for Jalapeño Jam is taken from page 138, under Chutneys, Relishes And Savory Jams. Recipe courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Jalapeño Jam

Makes about four jars (8 OZ/250 ML each)

I LOVE PEPPER JELLY, a Southern staple frequently paired with cream cheese and crackers, but I’d never made it myself. Every time I saw a jar, I’d buy or trade for it, but every recipe I’d ever seen used pectin. My gustatory feelings about pectin aside, I’m just not very good at using it — often I can’t get the right set, even when I follow instructions to a tee. (Maybe pectin is punishing me?) Finally, though, a client asked whether I could make some pepper jam, so I started experimenting with natural pectin boosters. First, I threw in a few apples, and then I saw a very old recipe in a vintage Time Life preserving book that used quartered lemons. Bingo! The result isn’t quite the same as the pepper jellies you might know — it’s a little looser, a little chunkier — but it’s absolutely incredible with cream cheese and crackers. And biscuits, too!

Ingredients

• 2 lemons, quartered 2
• 1.2 lbs apples (3 to 4 medium), finely chopped 540 g
• 12 oz red bell peppers 350 g (2 medium), finely chopped
• 12 oz jalapeÒo peppers (about 350 g 12 medium), seeded and finely chopped
• 1 tsp kosher or pickling salt 5 mL
• 3 cups granulated sugar 600 g
• 3 cups cider vinegar 750 mL

Instructions

Prepare the jars and lids.

In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons.

Ladle jam into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.

Tips

I find it easiest to use a food processor to chop the apples, red peppers and jalapeños — just make sure not to chop them too finely!

I highly recommend you wear plastic gloves to handle the jalapeños; otherwise, you’ll be sorry.

If you’re looking for more thirst quenchers like this be sure to check out Preservation Society Home Preserves: 100 Modern Recipes on Amazon. You can find my review, tips for getting started with home preserves, and a recipe for pina colada jam here. You can also find a recipe for Sour Cherry Lemonade Concentrate here.