Tuesday, January 17, 2017

Jalapeno Jammy Time

When we finally pulled our garden last fall, we ended up with a couple pounds of green jalapenos. Since I had already dried a bunch of ghost chilies, I decided I wanted to do something slightly different with the jalapenos. If they were red, we'd make some homemade sriracha (via this Serious Eats recipe), but as they were not, I had some fun making jalapeno jam.
Abundance of jalapenos!

Sweet & Spicy
Jalapeno Jammy Time
  • 2 lbs green jalapenos (if you must, remove the seeds, but I like the heat!)
  • 3-4 cups granulated sugar
  • 1 1/4 C apple cider vinegar
  • 2 limes (zested and juiced)
  • 1 t kosher salt
  • 1 packet Sure Jell liquid fruit pectin (3 oz)
  1. Using a food processor, finely chop the jalapenos.

  2. Transfer them to a pot and stir in sugar, cider vinegar, lime juice and zest and salt. Heat over medium-heat until it boils and reduce the heat to low for 10-12 minutes. Stir constantly.
Doesn't look great, but tastes wonderful.
  1. Turn the heat on high until it boils - stir in the pectin and boil for another minute. Continue to stir, and then remove from heat.
  2. Let cool. You can can these or if you know you'll devour it quickly, just stick it in the fridge.
    Big jar for me and a lil' jar for my mother!
This tastes great with stinky and salty cheeses. It's also good as a spread on sandwiches.

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