J is for JAM!
I am very excited that summer is coming. I love making jam and my family loves eating it! I try hard to make extras and put them away for gift giving at Christmas time. Jam is easy to make. If you can chop veggies or fruit, boil, stir, and follow directions, then you can make jam! It is not as tedious as jelly making where you have to strain things out.
I am listing a favorite jam recipe that I make every year. If you give my kids a bag of corn chips, they can eat a whole jar of this in one sitting! It is excellent with cream cheese on crackers.
Hot Pepper Jam
4 cups of finely chopped peppers. Use various colors and degrees of hotness depending on what your preference is. I typically use half hot peppers and half sweet peppers, and the jam comes out plenty hot! The bigger the variety of colored peppers you use, the prettier the jam will look! I use a mix of green and orange sweet peppers, red hot peppers, and green jalapenos. (Or I will make it with whatever hot peppers I have available at that time!)
6 cups sugar
1 1/2 cups cider vinegar
1 package of powdered pectin
Always wear rubber gloves when chopping hot peppers!!
Prepare your jam jars according to regular canning procedure. Sanitize them, boil them, and prepare bands and lids.
Finely chop the peppers, put in a large pot along with the cider vinegar. Bring to a rolling boil, and stir for about one minute before adding sugar. Stir completely, and allow to return to a rolling boil. Add pectin, stir well, and allow to boil for one minute before removing from heat.
Pour into hot, prepared jars. Gently stir out air bubbles and wipe the rims. Fix lids and bands onto jars and process in a hot water bath for 15 minutes.
This jam does work out as a freezer jam, where you can put the jam into freezer containers instead of processing in canning jars.
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