Sunday, October 22, 2006
Hot Pepper Jam
The picture does not do justice to this jam. It is really a very pretty red and green color. It is hot - it is great as an appetizer with cream cheese. Just spread a little cream cheese on a cracker and them put a little of this on top of the cream cheese - looks very pretty and tastes great!
To make this, I diced up 4 cups of hot peppers. I used 2 cups of red and 2 cups of green. You can make all green or all red if you prefer. You can use any peppers you want to control the heat - you can also make part of them bell peppers. I used the Garden Salsa variety of peppers that I grew in my garden - they are a medium heat. Put in large pot and add 1/2 cup of distilled vinegar and 1/2 cup of water. Measure out 3 cups of sugar in a separate bowl. Take 1/4 cup of that sugar and mix with one packet of Lower Sugar/No Sugar required Sure-Jell pectin and then mix in pot with peppers. Bring to a full rolling boil (one that cannot be stirred down - keeps boiling even when you are stirring) and then add the remaining sugar. Bring mixture back to a full rolling boil and boil and stir 1 minute. Put into jars and process in a hot water bath for 5 minutes. Makes 5 cups.
Yummy - enjoy!