You're right..ok..is that what you wanted to hear?! But in trying to embrace my new life in Texas, I thought what better way to do so than with some jars of homemade pepper jam?
Pepper jam or jelly is more of the savory variety. Although it does have its fair share of sugar in the mix, it's not your 'spread on some toast and eat me for breakfast' kinda jam... Instead, it should be enjoyed along side a good piece of fish, on top of a burger or served with cheese and crackers.
I chose to use a variety of peppers for the different flavors they would bring to the mix and even used some fresh peppers that Mountain Man's brother brought back for us from their family's enormous garden! Check this thing out..
Sticking with the Texas theme, this was the second jar of jam that I sent to Anna along with my Blackberry Blueberry Port Jam for Steph Chows Jam Exchange.
Three Pepper Jam
Makes about 6 8oz jars of jam
1 large red pepper
1 large green pepper
1 large yellow pepper
3 jalapenos
1 box no sugar pectin + 1/4 cup sugar
3 cups sugar
1 cup apple cider vinegar
Finely chop all peppers and pat dry to soak up some of the extra moisture from the peppers. You want to make sure you have about 4 cups of chopped peppers, so if you need more than 3 then chop away!
Pulse peppers in a food processor a few times, making sure not to completely puree them.
Place chopped peppers and vinegar in a large pot over medium heat.
In a small bowl, mix pectin and 1/4 cup of sugar. Add to peppers and vinegar and continue to heat until boiling (about 10 minutes).
Once a rolling boil has been reached, add the rest of the sugar (another 5-10 minutes).
Bring back to a boil and let the mixture boil hard for about 2 minutes.
Test jam using the chilled plate test* have a plate waiting in the fridge- at this point place a small amount of jam on plate- if the jam doesn't run then you're set.
Remove from heat and prepare jars for canning.
Warm jar tops in a small pot of water over medium heat (you're heating them so they seal better)
Fill jars with jam, leaving room at the top.
Set lid and tighten ring.
Place filled and sealed jars in large pot of boiling water bath.
Keep jars covered in boiling water for about 5-7 minutes.
Remove from water bath and allow to cool.
When you need a little Texas in your life or just in the mood for something different, give this jam a go! You won't be disappointed!
Happy Baking!