But this jam did not respond to the treatment.
Plus, it is fiery due to some unholy hot peppers friends gave us. These peppers have burned my lungs and mouth badly, but I refuse to compost them. I stuffed their butts in a jar with brine and I'm fermenting them in the basement to see if I can make a useable (read: not lethal) hot sauce.
I have other projects on the go, so I simply stuffed the spicy, runny jam (the recipe is here) in my canning storage and moved on. Perhaps you have some ideas of what I can do with it. . .
The first thing I thought of was to use it as a glaze on roasted vegetables with rice and chicken.
ReplyDeleteI've had the same problem, before with my pepper jelly. It works much the same, though. Take some brie, pour some pepper "syrup" all over it and wrap in puff pastry. Bake and eat with crackers or crusty bread. Or mix it in with some cream cheese - it makes a nice bread/cracker spread.
ReplyDeleteI use pepper jelly as a sauce- I usually have to thin it down though- so maybe runny stuff would be great for that- it's excellent on pork...
ReplyDeleteWe pour pepper jelly over a block of cream cheese and serve with crackers at put put at parties, always a hit! Can you post your recipe please, I would love to try making it since my mom and I have been canning fools this year but have never tried our own pepper jelly yet!
ReplyDeleteKim
I second the glaze idea - reduce it in pan juices and glaze chicken or pork. Frustrating when this happens, though!
ReplyDeleteAnd my ornamental and pumpkin vines yielded about the same this year...
Hi Kim,
ReplyDeleteI should have included the link to the recipe in the post. It is here:
http://thriftathome.blogspot.com/2012/09/breakfast-avocado-with-red-pepper.html
Perhaps as a part of glaze or marinade--I say "part of" since you mention its great heat. Also, with cheese and crackers.
ReplyDeleteWe've harvested a whopping (heavy sarcasm) 11 pounds of tomatoes this year. What the heck.... Oh, well, what can ya do--there are always other projects and ambitions!
I can't eat hot peppers so I have no helpful suggestions (although other commenters' ideas sound good) but I just have to say I am still chuckling about you "stuffing the peppers' butts in a jar with brine" ... hilarious!
ReplyDeleteAnd what your squash lack in mass they make up in cuteness :)
I'd just pretend it was supposed to be runny and call it pepper sauce instead of pepper marmalade.
ReplyDeleteI've made 2 batches of it so far this year (I use apple pectin so it never sets fully- my proportions are probably a bit hit and miss!). It's delicious and a new family favourite!