I am NOT a "foodie" out of sheer necessity. My family would never eat roasted peppers. If I made Hummus with Ground Lamb and Almonds for supper, I cannot imagine the whines and moans that would accompany the meal, not to mention the rustling of the potato chip bag about 15 minutes post dish clean-up. And while veggies aren't despised in our family, it's a serious stretch to say they even would look twice at swiss chard. And not just from the offspring!
So when our garden had a glut of hot peppers this summer, I was at a loss with what to do with them. Remember, functional food, not "fun" food is the key word in our family. I need to cook out of necessity not creativity. So on occasion, I cook for "sarah". This is when I spice up the food a bit, get a smidge weird with the food, and try new recipes or cook salmon. (No one besides myself will eat salmon. They all want to go catch it but then eating it is "yuck".) Salmon anyone?
So when I found this recipe for Jalapeno Jam, I was delighted. I love the Tastefully Simple Sweet Pepper Jalapeno Jam. I love it on crackers with cream cheese and a dollop of the jam. Mmmm. Delicious. So I spent the afternoon making the jam from a recipe I adapted from All Recipes.
Jalapeno Jam
Ingredients
- 1 large green bell pepper
- 12 jalapeno peppers
- 1 1/2 cups apple cider vinegar
- 1 pinch salt
- 4 1/4 cups granulated sugar
- 4 ounces liquid pectin
- 4 jalapeno peppers, seeded and finely chopped
Directions
Combine the green bell pepper and 12 jalapeno peppers in the container
of a food processor or blender. Process until finely chopped. This can
be done in batches, if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the cider
vinegar. Bring to a boil, and let simmer for 15 to 20 minutes.
Stir in the salt and sugar until
dissolved. Bring to a boil over medium-high heat. When the mixture
comes to a rolling boil (one that cannot be stirred down), boil for one
minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars
leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate
jelly after seal is broken.
The verdict. Delicious and easy! I love it just as much as the TS jam. The only change I would make….is to stick a couple of drops of red food coloring (yeah, I know. I don't mind the green color, but I think my family and friends may be put off by the green-ness.) Oh yeah, and try wearing gloves. This warmness on the hands lasted til the next morning.
And when you get the jam made. Run out into your craft room and whip of these!
| Jar Toppers |
|
Stamps Day of Gratitude Set Paper Ink Accessories & Tools |
- Cut scallop circles from Autumn Spice Designer Series Paper using Big Shot and Scallop Circle Bigz Die.
- Spray scallop circles with water. Place a little bit of batting on
top of each jar, then mold scallop circle to top of jar over batting.
Secure with Linen Thread, and allow to dry. - Stamp "Thank you" three times in Old Olive ink on Whisper White Card Stock. Cut in banner shape.
- Stamp acorn image three times in Cajun Craze ink on Whisper White
Card Stock. Cut out, and adhere one to each jar along with "Thank you"
banner.
Lovely! Now it's your turn to share in my garden's bounty. I'm announcing the return to Blog Candy! (Remember kids are in school and I can get to my to-do list!) Leave a comment on my blog and each month I will draw a WINNER. September's Winner will get a jar of my Jalapano Jam and lovely topper. Yes, it's a lovely Always Artichoke color but it's delicious!
I will come and eat salmon with you any day of the week – I’ll bring the white wine!
Recusing self from blog candy drawing, but joining you in TS jalapeño jam and salmon sisterhood. I’m the sole salmon eater in my family, too, so it never happens. I ‘discovered’ the TS jam when I was pregnant with my first-born. I put it right on my peanut butter sandwiches. Some have said that was a weird mommy craving, but I still eat pb& jalapeño jelly sandwiches 8 years post-delivery. Ha!
Will definitely try your recipe!
Maybe you should put together a Salmon Stamp night???? That way all of us who are the only salmon eaters in our houses can enjoy a wonderful meal & for dessert we can do some stamping??? Just a thought, Oh I also love Always Artichoke as a color!!!
Did you say you put TS jalapeno jam on salmon? Well…it is awesome on cream cheese & crackers.
The ‘tool & techniques’ class was fun. I always learn something new from your class… and they are contagious. Thank you for sharing ideas & creative projects with ‘girl friends’
Sarah, I just discovered your blog and I likey! 🙂 Great ideas here, thanks for sharing!
Hi Sarah! I have a question… I was wondering if the Sweet Pepper Jalapeno Jam recipe you posted tastes more like the Tastefully Simple’s (TS) jam or does yours have more of a ‘bit’/ hot taste to it? I have tried to find a recipe that most resembles TS’s jam since it’s not hot or has a ‘bit’ to it at all. I do not like hot things at all so before I use your recipe, I wanted to make sure it’s not hot at all.
Thanks!
I loved this jam and I would think it probably would depend on the “heat” of the peppers? I love the TS jam as well but it’s been a while since I’ve had the TS jam so I can’t really say….and I really can’t say that it didn’t have any heat at all…..but here’s what I will say though, this jam with cream cheese on crackers….was loved by the entire family, my three year old included. My, least adventurous eater and no-heat at all, child even liked it…..so would think it’s pretty close to the TS one. And let me say we are pretty much of German heritage without much ethnic spice inherent in our genes. Most of the family likes things pretty tame.
I will say the color (kind of greenish) may need to be color corrected to come a little closer to the TS one.
I think it would be FABULOUS!