It my kitchen, the culinary activities of the fall season are heightened by the prediction of an impending frost. The last of the tomatoes are harvested, piled on a tray to ripen on the dining room table. Squashes are cut from the browning vines and brought into the greenhouse to cure. The last of the onions and garlic hang drying in the shed and bouquets of basil, parsley and thyme in mason jars adorn the kitchen windowsill. My small potager, like the gardens of our early New England homesteaders, provides our family table with an eclectic variety of fruit and vegetables to be “put up” for the winter.
Here at Rabbit Hill, the one crop that thrived significantly this season was peppers: bright lime – green bell peppers now becoming a vibrant golden yellow, sweet-tasting red Italian frying peppers, mini-snacking Lunchbox peppers, spicy red and green shishitos, and multitudes of green-turning red Jalapeños. The dilemma was how to preserve this bounty?
After researching dozens of recipes for salsas, pickles, sauces, and marinades, a preparation for a jam prepared with finely diced hot and sweet peppers appealed to my palate, and the eating style of our family. The abundance of peppers allowed for plenty of tinkering and testing, resulting in the recipe for Spicy Pepper Jam.
Spicy Pepper Jam uses just a few ingredients and is simple to prepare. A variety of peppers, available at your local farmstand or farmer’s market adds to the distinctive flavor, and the heat of the jam is controlled by the amount of hot peppers used in the mix. This recipe does not use pectin to thicken the preserve, instead cooking the mixture until it reaches the “jam” point temperature of 120 degrees. A good digital thermometer is a handy tool for this and many other kitchen functions.
This recipe makes a good-sized batch, 10 four-ounce jars or 5 eight-ounce jars. The jam can be stored in the refrigerator or canned in a boiling water bath for a shelf-stable pantry product. Pantry products reward the busy household with numerous meals and snacks and save time in day-to-day food preparation. Spicy Pepper Jam can be used as a condiment for grilled meats, roast chicken, even meatloaf. When served over soft fresh cheese or cream cheese, this jam becomes an addictive snack or cocktail appetizer. Spread on bagels for breakfast or baked with Brie cheese in puff pastry for parties, Spicy Pepper Jam can also be combined with olive oil for a zesty salad dressing or marinade.
In the words of Eliot Coleman, “To be well nourished is to eat real food”, perfectly describes the delight and versatility of Spicy Pepper Jam. This jam will be my unique holiday present for friends and family, a bright taste to liven up our winter meals, and our contribution to the annual Thanksgiving feast, truly a gift for all seasons.
Spicy Pepper Jam
Ingredients
- 8 cups total diced peppers For small pieces use the food processor. Use a combination of sweet (about 7 cups) and hot (about 1 cup) more of less to taste*
- 4 cups sugar ratio here is 1/2 sugar per 1 cup peppers
- 3/4 cup apple cider vinegar
- 1 tsp Maine sea salt
- 2 tbsp olive oil
Instructions
- Assemble ingredients and tools.
- Wearing gloves, cut the peppers into pieces, remove the seeds and the core,
- Roughly chop the peppers.
- Place the peppers into your food processor.
- Chop the peppers into a fine dice.
- Add the diced peppers to a large non-reactive pot. Add the vinegar, olive oil, and Maine sea salt.
- Stir and then add the sugar. Stir well to combine.
- Bring the mixture to a boil, stirring so that it does not stick to the bottom of the pot. Reduce the heat to a simmer, keep stirring and bring the mixture to 220 degrees all around the pot.
- Remove from the heat and allow the jam to cool a bit. Spoon the mixture into four-ounce jars,
- Wipe the rim and cap and place the jars in a pot of boiling water. Bring the pot to a boil again and boil the jars for 10 minutes.
- Remove from the pot, wipe the jars and allow them to cool.
- Label the jars. All the lids should seal. If some do not seal, store them in the refrigerator and enjoy within 2 weeks.
