I always get a little sad this time of year. The garden seems to slow down it’s production as the summer heat rages on in full force. This summer we’ve shared some great jam recipes with you and I hope you’ve found sometime to put some away for the winter as well as can some of our old favorites.
I thought it would be fun to conclude our 2012 “Canning with…” Series by taking it back to it’s original roots and sharing a recipe from a local friend. Kerry and her family have opened up their home for Cale and I in so many ways. We’ve spent lots of Sunday afternoons part-taking in meals around their dinner table, projects around the house, and a few intense moments playing Settlers of Catan.
Actually it was in one of those “intense moments” that Kerry busted out some of her Green Pepper Jalapeno Jam. From that moment on, I knew I had to share this recipe with you! It’s super easy to make… no hours of boiling down fruit AND we didn’t even have to give ours a water bath in order for it to seal! You’ll have to checkout the full instructions below, but I promise this is one recipe that is well worth your time!
Definitely one to keep you nice and toasty during those LONG winter months!
The thing I LOVE about this jam is that it’s so much more than just a jelly spread. Kerry suggestions serving it on top of your favorite cracker (like Triscuits, Ritz, Club, and Wheat Thins) with cream cheese and it’s really good on corn muffins too. She even uses it as a glaze on chicken and adds some to soy sauce and uses it as a dip for egg or spring rolls.
So many options! YUM!
Green Pepper Jalapeno Jam
yield: About 6 Half Pint Jars (8 oz)
6 small or 12 large jalapenos
1 large bell pepper
1 1/2 cups of cider vinegar
6 cups sugar
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
1 bottle liquid pectin (or 1 box)
saucepan (3 qt will help prevent boiling over)
6 -sterilized half pint canning jars with lids and rings
STEP 1: Wash peppers, trim off stems, remove seeds and membrane of peppers (for hotter flavor, do not remove seeds and membrane of jalapenos). Chop bell pepper to similar size of jalapenos.
STEP 2: In blender put half of the peppers and half the cider vinegar and liquify, then add to saucepan, repeat with second half of peppers and vinegar.
STEP 3: Add the pepper flakes (if extra spice is needed), salt and sugar to liquid in saucepan. Heat to boiling on medium high heat.
STEP 4: When boiling, add pectin. Boil for 20-30 minutes. It is done when the sauce thickens… similar to honey.
STEP 5: (optional) If using food coloring add now to make desired color.
STEP 6: Pour into sterilized jars to within 1/2 inch of top.
STEP 7: Making sure rims of jars are clean; top with a lid and ring and seal tightly.
STEP 8: Invert (turn each jar upside down) as soon as lids are on tight for 2 minutes then turn right side up to cool. When jars are cool check to make sure they all sealed properly. If jars do not seal with 24 hours seal them in a hot water bath for 10 minutes.
* When making red jalapeno jam Kerry uses red bell peppers and fully ripened jalapenos that have turned red. Food coloring may be added if desired to enhance the color, but she prefers the natural coloring the peppers provide. To make orange jam use mostly red peppers with a few green. Green jam all green peppers.
** Paraffin can be used to seal jelly too. At step # 7 immediately top with hot but not smoking, paraffin wax, making sure to pop bubbles. Allow jars to sit while paraffin and jam cools. When both are cool top with a metal lid.
And just like that you have fresh spicy jam! It’s super easy and what I like best is that it doesn’t require hours in the kitchen. We did this batch in about 2 hours from start to cleanup! Totally worth the time, especially when your garden is overflowing with peppers. I mean, I know everyone likes salsa but you can only do so much with SO many peppers!
Here’s to another great summer of canning goodness!
What has been your favorite canned recipe thus far? Any recipes you’d like us to tryout next year?!
Special thanks to Kerry for opening up her home, her family, and her recipe to us! Definitely one of our new favorites and we’re already planning on making more next summer!
From the Farm
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