Jammin’ Away" With Jalepenos

Jammin’ Away

Well, that’s one crop out of the way!  After two weeks of drying, bottling, and jamming apricots in every way possible, I’m taking a breather before the beans begin.   With all this rain, things are growing like the tropics…hmm, am I up for that bumper crop?

Some Like It Hot

If you’re tired of making fruit jam the same old way, try adding 1-3 jalapeños into the mix.  Follow any pectin based fruit jam recipe, but grind or chop up the hot peppers and measure them as part of the fruit.  It will give you a nice jump start with your toast in the morning, and is also delicious with cream cheese and crackers. 

My personal favorites are jams made from peach, plum, pear or raspberry with jalapeños –oh, did I mention apricots!   I’ve also added them to cherries…but Debbie Bayles makes a triple berry jam they call “Halle Berry“ ‘cause it’s so darned hot! You’ll have to ask her how many peppers they add.  Try it, you’ll be surprised!  And in a good way.  Not sure how many jalapeños to use?  Let you teenager or husband bite one, and tell you how hot they are!

Now if you’re a jalapeño purist, you might prefer this great recipe which is the first one I used to make hot pepper jam.  It’s from Shirley Christensen and was printed in that great Monticello Cookbook they did in 1991.

Hot Pepper Jelly

1 ½ C. green bell peppers

1 ½ red bell peppers

8-10 jalapenos peppers

6 ¼ C. sugar

1 ½ C. vinegar

1 bottle Certo

   Seed peppers (wear gloves when doing jalapenos) and grind.  Mix with sugar and vinegar.  Bring to rapid boil and add Certo.  Boil for 5 min.  Remove from head and stir for 5 min more, until peppers go to the bottom.  Put in sterile jars and seal.

Once you’re converted to the tangy taste of jalapeño jam, you’ll be wondering what to do with all your plain old jam.  In case you can’t “think outside the bottle” here’s some creative possibilities to explore, some of which are featured in the book All That Jam.

--Jam can be used as a sweetener in bread, rolls, or other pastries, consider it as flavored sugar.  I often use it in my whole wheat bread, instead of sugar or honey.

--If you want a more assertive flavor make jam bars, crepes, or fruit cakes of any flavor

--Jam is a good base for making barbeque sauces, or other sauces for grilling

--Use as glazes for chicken or ham: peach, apricot, cranberry, grape. 

--Use Jam as one of the layers in a trifle, instead of fruit, or Jello

--Use as the sauce for fruit pizza

--Mix with plain yogurt, or a topping on sundaes. Even Choke Cherry jelly is good on ice cream!

    Here’s an easy recipe for sweet and sour sauce from the Utah authors, Hollee Eckman and Heather Higgins

1 ½  Cups Apricot pineapple jam

1 C. chicken broth (can be made from bullion)

½ C rice vinegar

2 tsp. Soy sauce

½ green pepper coarsely chopped.

Combine everything except green pepper in med. Saucepan.  Cook on high heat for 5-7 mintes stirring frequently, until smooth and thickened.  Reduce heat and stir in green pepper and cook another 2-3 min.  Serve over meatballs or pot stickers.  Makes about 2 ½ cups.

   But never, no never, throw old jam away….that is like throwing out a sack of sugar!

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