Hot pepper jam became a staple of my diet at Jubilee, perfect on toast, spread on crackers and cheese, or spooned over greens. I made sure to copy down the recipe before I left, though I haven’t had the chance to try it out yet.
UPDATE (4/17/14): In the meantime, lacking pectin and canning equipment, I’ve discovered I can still enjoy this amazing combination of sweet, sour, and spicy as a relish instead.
Hot Pepper Jam
(6 half pints)
3-5 chili peppers
2 medium green peppers
1 medium red sweet pepper
1 medium yellow sweet pepper
1 cup white vinegar
2 cups sugar
1 package no-sugar-needed pectin
Mince peppers in a food processor and combine in a large saucepan. Gradually stir in pectin until dissolved. Bring to a boil and boil for one minute. Skim off foam. Ladle into hot, sterile jars half-pint jars to within 1/2 inch, seal with sterilizing lids, and process full jars in boiling water bath for 10 minutes.