My house is hot! I have been canning tomatoes and making Hot Damn Pepper Jam all week. Hot pepper jam over cream cheese is one of my favorite appetizers and an easy dish to pass. I made about seven dozen jars this week. What I didn't make was a dent in my hot pepper harvest.
The recipe below is adapted from The Jam Lady Cookbook.
4 cups sugar
1 cup chopped seeded sweet green peppers
1 cup chopped unseeded jalapeno peppers
1 cup white wine vinegar
1/2 cup chopped, fresh seeded problano peppers
1/2 cup lemon juice
2 3-ounce pouches liquid pectin (6 ounces total)
1 slice onion (or equivalent amount of garlic cloves)
1/2 teaspoon butter (optional to reduce foaming)
"Blenderize" the peppers, onion vinegar and lemon juice. Transfer to a heavy pot, pour in sugar and butter and boil hard for 1 minute. Add the pectin and boil hard one more minute. Transfer to jelly jars, put on two part lids and process in a boiling water bath for 10 minutes.
I always play with the combination of peppers and the level of heat. This year I used red chilies, banana, Anaheim and jalapeno. I use cider vinegar instead of white wine because its less expensive.
The first person to comment gets a free jar!
