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A surprisingly sweet but SPICY jam. The perfect blend of spicy and sweet.
First, you need to get set up with gloves, as you do not want the oils of this hot pepper on your hands or anywhere you touch for days!
Washed and strain peppers and put them in a metal container.
Next, with gloves on, slice the peppers into halves and pull out the seeds and membranes and put them into a plastic bag or something that you can toss in the trash. Keep in mind that the seeds and membranes is where the HEAT is, so if you want a hotter jam, leave some in and it will certainly do the job. Otherwise, remove all of them.
After slicing them into halves, cut them again into quarters and put them into whatever you have to chop them. A food processor is best.
Next, prepare and sterilize your canning jars. Since this takes a good amount more time than the cooking of the peppers, I would start this process well before cooking the peppers.
Put all of the ingredients (minus the sugar, that goes in later) into a pot and bring it to a boil.
After you bring mixture to boil, add the sugar and begin to stir ferverently and constantly for only ONE MINUTE. The sugar is going to make things pretty sticky, so work quickly and reduce the heat a bit so you don’t burn the jam. After the minute mark, remove from heat and get your jars ready to ladle the mixture into them.
After you have them in your canning jars, put on the lids and just barely tighten them and put them back into the boiling water you used to sterilize them for another 10 minutes. Remove and place them on a cooling rack.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!